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The Food IDEA

The Food IDEA

Your Source for the Best and Newest in Recipes, Dining and All Things Food-related!

Party-Perfect Flavors to Savor with Friends

12/29/2016

 

Party-Perfect Flavors to Savor with Friends


(Family Features) No matter the occasion, a good host knows that great food is the key to any party. These crowd-pleasing snacks and desserts are the perfect treats to make your gathering just a little sweeter.

Find more party-worthy recipes at Culinary.net.

A Naturally Sweet Party Treat
Easy-to-make Cinnamon Honey Buns are a delicious treat party-goers will adore. Naturally sweetened by the addition of honey, they make for a wonderful addition to any spread. Learn more about the health and flavor benefits of honey, and find delicious recipes, at honey.com.

Cinnamon Honey Buns
Recipe courtesy of the National Honey Board
Servings: 12

  • 1/4       cup butter or margarine, softened and divided
  • 1/2       cup honey, divided
  • 1/2       cup chopped, toasted nuts (optional)
  • 2          teaspoons ground cinnamon
  • 1          pound frozen bread dough, thawed according to package directions
  • 2/3       cup raisins
  1. Grease 12 muffin cups with 1 tablespoon butter.
  2. To prepare honey nut topping: Mix together 1 tablespoon butter, 1/4 cup honey and chopped nuts, if desired. Place 1 teaspoon topping in each muffin cup.
  3. To prepare buns: Mix together remaining butter, remaining honey and cinnamon. Roll out bread dough onto floured surface into 18-by-8-inch rectangle. Spread filling evenly over dough. Sprinkle evenly with raisins.
  4. Starting with long side, roll dough into log. Cut log into 12 slices, 1 1/2 inches each. Place one slice, cut-side up, into each prepared muffin cup. Set muffin pan in warm place; let dough rise 30 minutes.
  5. Heat oven to 375° F.
  6. Place muffin pan on foil-lined baking sheet. Bake 20 minutes, or until buns are golden brown. Remove from oven; cool in pan 5 minutes. Invert muffin pan to remove buns.

An Award-Worthy Snack
Whether you’re gearing up for awards season or spending an evening catching up on your favorite TV drama, there are plenty of small screen events that provide the perfect backdrop for a watch party. Gather your friends and family and get ready to tune in to a fun-filled evening with this delicious snack.

Since no party is complete without a delicious food spread, create finger foods that fit the theme of your viewing party. An iconic option like microwave popcorn is sure to be a crowd-pleaser because of its delicious flavor and versatility. Whether you create an enticing popcorn station with fun mix-ins or prepare mouthwatering snacks like festive Mini Popcorn Balls with Chocolate Fondue, microwave popcorn is always a party pleaser. Use a high-quality gourmet popcorn, such as Orville Redenbacher’s, which is the only leading brand that uses real butter. From buttery to sweet and savory, all varieties feature non-GMO, 100 percent whole-grain kernels that pop up lighter and fluffier than ordinary popcorn.

Pop onto orville.com to find more recipes for your watch party, or look for Orville Redenbacher’s on Facebook, Twitter and Instagram.

Mini Popcorn Balls with Chocolate ‘Fondue’
Prep time: 25 minutes
Servings: 12

  • 1          bag Orville Redenbacher's Smart Pop! 94 Percent Fat-Free Butter Microwave Popcorn
  • nonstick cooking spray
  • 1/4       cup stick butter or margarine (1/4 cup = 1/2 stick)
  • 1          package (10 ounces) marshmallows
  • 1/2       teaspoon vanilla extract
  • 1 1/2    cups light chocolate syrup
  • colored candy sprinkles (optional)
  1. Prepare popcorn according to package directions. Remove all un-popped kernels. Spray large bowl with nonstick spray; add popped corn.
  2. In medium saucepan over medium heat, melt butter. Add marshmallows and vanilla. Heat 5 minutes, or until marshmallows melt, stirring frequently. Pour over popcorn; mix well with spoon sprayed with cooking spray. Moisten hands with water before shaping popcorn mixture into 24 small balls, about 1/3-cup popcorn mixture each.
  3. In small saucepan, heat chocolate syrup over medium heat 5 minutes, or until warm, stirring occasionally. Transfer to small, fondue-style pot.
  4. Use wooden skewers or fondue forks to pick up popcorn balls and dip into chocolate and sprinkles, if desired.

An Un-beet-able Dessert
There’s nothing like a colorful dessert to cap off an evening of entertaining. These vibrant cupcakes don't need artificial dyes to give them their red hue. The secret ingredient is beet, which adds coloring and packs fiber, manganese and iron. Find more healthful recipes perfect for any gathering at aicr.org.

Red Velvet Cupcakes
Reprinted with permission from the American Institute for Cancer Research
Servings: 12

  • 1          cup canned beets, drained
  • 1/2       cup reduced-fat buttermilk, divided
  • 1/2       teaspoon white vinegar
  • 1/2       teaspoon vanilla extract
  • 3/4       cup, plus 2 tablespoons, unbleached all-purpose flour
  • 6          tablespoons unsweetened natural cocoa, plus 1-2 tablespoons for decorating
  • 1/2       teaspoon baking powder
  • 1/2       teaspoon baking soda
  • 1/2       teaspoon ground cinnamon
  • 1/2       teaspoon kosher salt
  • 1/3       cup canola oil, chilled
  • 3/4       cup sugar
  • 1          large egg, cold

Cream Cheese Frosting:

  • 2/3       cup confectioners’ sugar
  • 4          tablespoons reduced-fat cream cheese
  • 1/2-1    teaspoon vanilla extract
  1. Heat oven to 350° F. Drop paper liners into 12-cavity muffin pan.
  2. Working knife up and down in measuring cup, coarsely chop beets. Place beets in blender, add 1/4 cup buttermilk and blend until beets are finely chopped. Add remaining buttermilk, vinegar and vanilla and blend to puree. Set beet mixture aside.
  3. In small bowl, combine flour, 6 tablespoons cocoa, baking powder, baking soda, cinnamon and salt, and set aside.
  4. In medium bowl, combine oil and sugar. With hand mixer on medium speed, mix until sugar is evenly moistened. Add cold egg and beat on high until mixture resembles mayonnaise and sugar is almost completely dissolved, 90 seconds. Add beet mixture and beat until combined. Sift dry ingredients into bowl and mix, either on low speed or by hand until combined with wet ingredients.
  5. Divide batter evenly among lined muffin cups, filling them about two-thirds full.
  6. Bake cupcakes 28-30 minutes, or until tops feel springy. Immediately transfer cupcakes to wire rack and cool completely before frosting.
  7. Ice cupcakes, using about 1 tablespoon frosting for each. Place remaining cocoa in strainer and sprinkle over frosted cupcakes. If desired, let cupcakes sit at room temperature to allow frosting to set, about 2 hours.

Note: Frosted cupcakes can sit at room temperature for up to 12 hours.

To make Cream Cheese Frosting: In small bowl, work sugar and cream cheese together with wooden spoon or hand mixer until combined. Mix in vanilla.

Note: Frosting is best when refrigerated 8 hours or overnight, loosely covered, before using. It keeps in refrigerator 5 days.

Cinnamon Honey Bun photo
(photo courtesy of Getty Images)

Red Velvet Cupcakes photo
(photo courtesy of Getty Images)

SOURCE:
Culinary.net

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Ramp Up Breakfast with Morning Protein

12/29/2016

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Ramp Up Breakfast with Morning Protein


(Family Features) Families across America want to make sure that they’re starting the day strong, and getting enough high-quality protein in the morning is a simple way to do so. A breakfast with protein is a great way to energize the morning, and adding it to your family’s routine doesn’t have to be complicated.

Simply add an 8-ounce glass of milk with 8 grams of natural protein plus other essential nutrients to your favorite breakfast foods for an easy, delicious way to help meet your morning protein goals.

Kids already love milk and it’s a naturally nutrient-rich, wholesome food that moms can feel good about pairing with breakfast. Plus, experts recommend 25-30 grams of protein for adults at every meal – so getting a high-protein breakfast, including milk, gives moms the energy they need to cross everything off their to-do lists. Parenting expert, pediatrician and mom of three, Dr. Tanya Altmann, recommends serving milk at breakfast for a source of high-quality protein in the morning.

“The morning is a great time to bring the family together and start the day off with a tasty breakfast. As a mom of three, I need breakfast options that are quick and easy but also nutritious,” Dr. Altmann said. “Serving my children whole-grain cereal and milk, healthy oatmeal with fruit or a smoothie made with milk guarantees that my family will get high-quality protein and other essential nutrients to start their day off strong.”

Bring a smile to your child’s face with this charming twist on a breakfast standard. Simply make instant oats with familiar flavors – cinnamon, vanilla and brown sugar – and top the bowl with a friendly bunny face. For more recipes and ideas, visit MilkLife.com.

Bunny-Faced Microwave Oatmeal
Recipe courtesy of Tiffany Edwards of Creme de la Crumb

  • 1/3       cup instant oats
  • 3/4       cup fat free milk
  • 1/4       teaspoon cinnamon
  • 1/4       teaspoon vanilla                                                           
  • 1          teaspoon brown sugar
  • 2/3       small banana
  • 2          fresh blueberries
  • 1/2       small strawberry
  • chocolate syrup (optional)
  1. In microwave-safe bowl, stir together oats, milk, cinnamon, vanilla and brown sugar. Microwave on high 30 seconds-1 minute and stir.
  2. Cut banana in half crosswise. Cut 1 1/8-inch thick coin slices from flat end of each banana half. Place slices in upper-third of oatmeal bowl, side-by-side, to make eyes. Top with 1 blueberry on each banana slice.
  3. Place remaining banana halves at the top of the bowl, hanging off edge, to create ears.
  4. Place strawberry in the middle of the bowl to make the nose then drizzle chocolate, if desired, to make mouth and whiskers.
  5. Serve with 8-ounce glass of milk.

Nutritional information per serving: 320 calories; 2 g fat; 0 g saturated fat; 10 mg cholesterol; 18 g protein; 59 g carbohydrates; 5 g fiber; 190 mg sodium; 550 mg calcium (60% of daily value). Nutrition figures based on using fat free milk, and include an 8-ounce glass of milk.

SOURCE:
MilkPEP
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Easy Cold-Weather Cooking

12/27/2016

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Easy Cold-Weather Cooking


(Family Features) As the chill settles in, comforting, warming, seasonal favorites like stews and soups become top of mind. However, with busy work schedules, there’s often not enough time to prepare them during the week.

When Carrot-Lentil Stew is on the menu, time isn’t an issue. It’s ready in under an hour, plus it’s packed with healthy ingredients and robust flavor. Start with quick-cooking lentils, add nutrient-rich vegetables, vegetable broth and the secret ingredient: a jar of Aunt Nellie’s Glazed Sliced Carrots. The perfectly cooked carrot slices and their flavorful sauce add texture, flavor and vibrant color to the stew, which needs only 10 minutes to cook.

Serve topped with fresh parsley and Parmesan cheese for another splash of color and an extra layer of flavor. This vegetarian stew can easily be adjusted to include chicken sausage for even more protein.  

For additional cold-weather cooking ideas, visit AuntNellies.com.

Carrot-Lentil Vegetable Stew
Prep time: 20 minutes
Cook time: 25 minutes
Servings: 4

  • 1          cup dry lentils
  • 3          cups fat-free, reduced-sodium vegetable broth, divided
  • 1          cup water
  • 3/4       cup chopped onion
  • 3/4       cup sliced celery
  • 3/4       cup chopped bell pepper
  • 1          can (14 1/2 ounces) no-salt-added diced tomatoes
  • 1          jar (15 1/2 ounces) Aunt Nellie’s Glazed Small Sliced Carrots
  • 1          large clove garlic, minced
  • 1/2       cup chopped fresh parsley
  • shaved Parmesan cheese (optional)
  1. Rinse lentils and drain. Place in Dutch oven or other large saucepan. Add 2 cups broth and water. Bring to boil, reduce heat and simmer 15 minutes (lentils should be slightly undercooked).
  2. Add onion, celery, bell pepper, remaining broth, tomatoes with liquid, carrots with liquid and garlic. Bring to boil, reduce heat and simmer 10-15 minutes, until liquid is reduced as desired and vegetables are just tender. Stir in parsley. Serve topped with Parmesan, if desired.

Note: If desired, 1/2 pound chicken sausage links, cooked and cut into bite-sized pieces, can be added to stew during last 5 minutes of cooking.

Nutritional information per serving: 280 calories; 14 g protein; 54 g carbohydrate; <1 g fat; 390 mg sodium; 10 g dietary fiber; 5 mg iron; 0.46 mg thiamin; 5499 IU vitamin A; 36 mg vitamin C.

SOURCE:
Aunt Nellie’s
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Big Game Snacks for the Win

12/26/2016

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Big Game Snacks for the Win


(Family Features) The big game is almost here: two teams, a room full of fans and a spread of fan-favorite foods to keep everybody going. Whether everyone's at your place or you're heading somewhere else to watch the game, you want to make sure the place is stocked with flavorful snacks that will wow the crowd.

This year, step up your game with clutch recipes loaded with bold flavor and plenty of heat.

One of the most popular party favorites is buffalo chicken dip. It is a must-have because it's creamy, cheesy and loaded with great-tasting buffalo flavor. Serve it up with fresh-cut celery or bell peppers, baby carrots, crackers and pita bread, and you'll add some kick to your sporty celebration. Plus, this recipe provides a way to include those traditional football flavors without the mess of hot wings.

A kick can make or break a game, and the right sauce can make or break your recipe. Not only is Frank's RedHot a game-day staple, it was the key ingredient in the first-ever buffalo wings back in 1964. It's an essential ingredient for any big game food lineup, so make sure you've got plenty on-hand.

Once you've got the dip prepared for kickoff, it's time to turn to something a little more unexpected. Round out your game-day lineup with an amazing flavor combination they won't see coming - something sweet, tangy and savory that brings just the right amount of heat: Sweet Chili Meatballs.

Bite-sized meatballs made with ginger, fresh cilantro, green onions and sweet chili sauce are baked before getting doused in even more sweet chili sauce, making them an irresistibly tasty addition to any game day spread. If the game heads into overtime, no need to worry because these meatballs will stay warm in the slow cooker all game long.

If you're looking for more big game tips and recipes to dazzle the crowd, check out franksredhot.com/recipes.


Buffalo Chicken Dip

  • 2 cups shredded cooked chicken
  • 1 package cream cheese (8 ounces), softened
  • 1/2 cup Frank's RedHot Original Cayenne Pepper Sauce or Buffalo Wings Sauce
  • 1/2 cup ranch dressing
  • 1/2 cup crumbled bleu cheese or other shredded cheese
  • green onions, chopped (optional)
  1. Heat oven to 350 F.
  2. In shallow, 1-quart baking dish, combine all ingredients.
  3. Bake 20 minutes, or until mixture is heated through. Stir.
  4. Garnish with chopped green onions, if desired. Serve with tortilla chips, crackers and/or vegetables.


Sweet Chili Meatballs

  • 1 pound lean ground turkey or ground beef
  • 1/3 cup Japanese panko crumbs or bread crumbs
  • 1/4 cup cilantro, finely chopped
  • 3 green onions, chopped
  • 1 tablespoon fresh ginger, finely minced
  • 1 large egg, beaten
  • 1/2 teaspoon salt
  • 12 ounces Frank's RedHot Sweet Chili Sauce, divided
  1. Heat oven to 350 F.
  2. Mix ground meat, panko crumbs, cilantro, green onion, ginger, egg, salt and 1/4 cup sweet chili sauce. Form into one-inch meatballs.
  3. Place meatballs on lightly greased baking sheets.
  4. Bake 20 minutes, turning once halfway through. Put meatballs in slow cooker on warm.
  5. With slow cooker on low to keep meatballs warm, pour remaining sweet chili sauce over meatballs. Gently stir to coat.
SOURCE:
Frank’s RedHot
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Smart Start: Breakfast recipes for a healthy New Year

12/22/2016

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Smart Start

Breakfast recipes for a healthy New Year

Section Image

(Family Features) A commitment to health and wellness means taking care of yourself and your family, exercising and eating right. The New Year is the perfect time to refocus your goals and make better health a priority.

A nutrient-rich breakfast can set you up for success each and every day. Dairy foods like milk, cheese and yogurt are good sources of high-quality protein, which is an essential part of a healthy diet. Protein serves as the building block for cells throughout the body and may aid in managing weight by helping you feel full.

By adding protein to your day, health and wellness goals can become easier to achieve. Daily protein needs should be met by spreading intake throughout the day in every meal and snack you eat. Not only does protein help satisfy hunger, which may aid in weight management, but it also helps preserve muscle.

No matter your breakfast style, dairy foods can enhance your dish. These recipes show how, from sweet to savory and cold to hot, your breakfast can be unique while providing high-quality nutrition in each bite. Learn more about the role of dairy in a healthy diet at MilkMeansMore.org.

White Pizza Frittata
Recipe created by Rachel Cooks on behalf of Milk Means More
Prep time: 10 minutes
Cook time: 35 minutes
Servings: 8

  • 1          tablespoon extra-virgin olive oil
  • 1          large clove garlic, minced
  • 12        ounces frozen spinach, thawed and water pressed out
  • 12        large eggs
  • 1/4       cup skim milk
  • 1/4       teaspoon ground black pepper
  • 1/2       teaspoon dried oregano leaves
  • 3/4       cup part-skim ricotta cheese
  • 1/2       cup grated Parmesan cheese
  • 1/4       cup minced fresh basil
  • 1/2       cup shredded, part-skim mozzarella cheese
  1. Heat oven to 325° F.
  2. In oven-safe skillet, heat olive oil over medium heat. Add garlic and cook 2 minutes, or until fragrant. Once garlic is fragrant, add spinach; break up to incorporate and heat.
  3. In medium bowl, whisk together eggs, milk, pepper, oregano, ricotta, Parmesan and basil.
  4. Add egg mixture to skillet, reduce heat to low and cook 1 minute, stirring gently. Move to oven and bake 25-30 minutes, or until eggs are almost completely set.
  5. Carefully remove from oven and add mozzarella. Return to oven and bake until mozzarella is melted, about 5 minutes.
  6. May be served hot, at room temperature or cold.

Blueberry Buckwheat Pancakes
Recipe created by The Chef Next Door on behalf of Milk Means More
Prep time: 5 minutes
Cook time: 15 minutes
Servings: 4

  • 3/4       cup buckwheat flour
  • 3/4       cup all-purpose flour
  • 2          tablespoons sugar
  • 1 1/2    teaspoons baking powder
  • 1/2       teaspoon baking soda
  • 1/2       teaspoon salt
  • 2          eggs
  • 1 3/4    cups lactose-free, 2 percent milk
  • 2          tablespoons vegetable oil
  • 1          teaspoon pure vanilla extract
  • 2          cups fresh blueberries, plus additional for topping (optional)
  • syrup (optional)
  1. In large bowl, whisk together flours, sugar, baking powder, baking soda and salt. In small bowl, beat eggs then add milk, oil and vanilla; mix well. Stir wet ingredients into dry ingredients and mix to combine.
  2. Heat griddle or large skillet over medium heat. Using 1/4 measuring cup, pour batter onto griddle. Gently place several blueberries all over surface of pancakes.
  3. Flip pancakes when bubbles start to form around edges and bottoms are golden brown. Cook on other side until golden brown, about 2 minutes. Remove to plate and cover to keep warm.
  4. Top pancakes with additional blueberries and syrup before serving, if desired.

Huevos Rancheros Oats
Recipe created by Comfortably Domestic on behalf of Milk Means More
Prep time: 5 minutes
Cook time: 15 minutes
Servings: 2

Oats

  • 1          cup 2 percent milk
  • 3/4       cup water
  • 1/8       teaspoon salt
  • 1          cup old-fashioned oats

Huevos Rancheros

  • 1/2       cup sweet onion, peeled and chopped
  • 1 1/2    teaspoons light olive oil
  • 1          can (10 ounces) diced tomatoes with green chilies
  • 1/4       teaspoon chipotle chili powder
  • 2          eggs
  • kosher salt
  • black pepper
  • 1/4       cup sharp cheddar cheese, freshly grated
  1. In medium saucepan over medium-high heat, bring milk, water and salt to boil. Stir in oats. Reduce heat to medium-low and simmer oats, stirring occasionally, 4 minutes. Remove oats from heat and place lid on saucepan. Set aside.
  2. In nonstick skillet over medium heat, saute onion in olive oil until soft, about 4 minutes. Stir canned tomatoes with green chilies and chipotle chili powder into onions to combine. Continue to heat salsa to boil, about 1 minute. Make two wells in middle of tomato salsa. Crack eggs into wells. Season eggs with salt and pepper, to taste. Cover skillet and poach eggs in salsa to desired doneness; about 3-4 minutes.
  3. Divide oats evenly between two bowls. Spoon eggs and salsa over oats. Serve immediately with cheddar cheese.

Ricotta and Fig Oatmeal
Recipe created by Foxes Love Lemons on behalf of Milk Means More
Prep time: 5 minutes
Cook time: 3 minutes
Servings: 1

  • 3/4       cup milk
  • 1/2       cup old-fashioned rolled oats
  • 1/8       teaspoon kosher salt
  • 2          tablespoons ricotta cheese
  • 2          dried figs, halved
  • 1          tablespoon sliced almonds
  • 1          tablespoon honey
  1. In microwave-safe bowl, stir together milk, oats and salt. Microwave on high 2 1/2 minutes, or until oats are tender and most liquid is absorbed.
  2. Remove bowl from microwave; stir in ricotta. To serve, top with figs and almonds, and drizzle with honey.
SOURCE:
United Dairy Industry of Michigan
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Make Healthy a Way of Life

12/22/2016

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Make Healthy a Way of Life

Simply add watermelon to see resolution results

Section Image

(Family Features) The start of a new year is the perfect time for new beginnings, including a fresh start on eating healthy. The trick to making this year’s resolution stick is introducing smart eating habits so tasty and easy that your eating plan becomes more a way of life than a short-lived commitment. One easy way to achieve that habit is by adding watermelon to your daily diet, giving your body a low-calorie option to curb an appetite for unhealthy snacks.

Set reasonable goals. A deprivation diet is destined to fail because eventually your body will rebel. Instead, aim for well-rounded meals with moderate portions. If weight loss is your ultimate goal, know that losing two pounds a week is generally considered the maximum.

Satisfy your sweet tooth. Everyone, even the most dedicated health food fans, experience cravings from time to time. Most experts agree that it’s OK to answer your sweet tooth – in moderation of course. Before you take the plunge, think about whether there are other options that could be a good substitute. For example, instead of a sugary candy bar, consider a naturally sweet slice of watermelon for a cholesterol-free, fat-free way to satisfy cravings at only 80 calories per 2-cup serving. Watermelon contains fiber and water, and packs a wealth of health benefits, including strong levels of vitamins A, C and B6.


Stay well hydrated. During the cooler winter months, it’s easy to let water consumption slide because you’re not feeling the heat and thirst you do in warmer weather. However, the dry winter air can also be hard on your body, so it’s important to keep that water flowing year-around. Most adults should aim for eight glasses of water each day, but you can also boost your water intake with foods that have a high water content, such as watermelon, which is 92 percent water and contains protein and fiber so you are satisfied on fewer calories while boosting your overall hydration.

Make Water Mouthwatering
A simple infusion of flavor gives water an instant upgrade, whether you're looking to add some variety to your daily water consumption or you're hosting an event and want to offer guests a unique and nutritious beverage. Use your favorite herbs and fruits to create one-of-a-kind combinations that provide refreshing rehydration. Try these pairings:

  • Watermelon with basil, mint or lime
  • Strawberry with lime and basil
  • Cucumber and rosemary
  • Mixed berries and mint
  • Pineapple with coconut

Find more inspiration for health-conscious habits in the new year at watermelon.org.

Island Fruit Salad
Servings: 2

  • 2          tablespoons water
  • 2          tablespoons coconut sugar
  • 1/2       lime (1 tablespoon), juiced
  • 1 1/2    teaspoons rum extract
  • 2          kiwis, peeled and diced
  • 1          orange, sectioned and halved
  • 2          cups seedless watermelon, chopped
  • 2          teaspoons flaked, sweetened coconut
  1. In small bowl, combine water and coconut sugar; microwave 20 seconds. Stir to completely dissolve sugar. Let cool. Once cool, add lime juice and rum extract.
  2. In medium bowl, add kiwi, orange and watermelon. Pour rum juice over top and thoroughly toss. Let sit 30 minutes to allow flavors to blend.
  3. Divide fruit salad into two bowls and sprinkle with coconut.

Watermelon Protein Bites
Recipe courtesy of Anya Shinall of Anya’s Eats

  • 1          cup pitted dates, soaked
  • purified water
  • 1 1/2    cups sprouted watermelon seeds, divided, plus additional for garnish
  • 1          tablespoon coconut butter
  • 1          cup fresh watermelon, chopped
  • 1/8-1/4             cup roughly chopped beets (optional)
  1. Chop dates in half.
  2. Place dates in bowl of purified water and soak 1-2 hours.
  3. Remove dates from water bowl and place them into food processor.
  4. Pulse a few times then add 1 cup watermelon seeds, coconut butter and watermelon.
  5. Add chopped beets, if using.
  6. Blend until well combined, scraping sides of food processor as you go.
  7. Add remaining watermelon seeds and pulse, leaving some seeds chunky.
  8. For smoother texture, continue to blend.
  9. Remove mixture from food processor, place in small bowl and cover, allowing to cool in refrigerator 30 minutes.
  10. Remove mixture from fridge. With fingertips slightly wet, roll mixture into balls and place on a plate.
  11. Once done rolling, add watermelon seeds to top.
  12. Place watermelon bites in freezer 1-2 hours, or until frozen.

Steel-Cut Oats with Watermelon
Servings: 2

  • 1          cup 1 percent milk, plus additional (optional)
  • 1          cup water
  • 1/2       cup steel-cut oats
  • 3/4       cup diced seedless watermelon
  • 2          tablespoons dried tart cherries or cranberries
  • 2          tablespoons chopped pecans
  • 2          tablespoons maple syrup
  1. In medium saucepan over high heat, bring 1 cup milk and water to gentle boil. Pour in oats. Stir; return to gentle boil then reduce heat to simmer, stirring occasionally, 20-30 minutes.
  2. While oats are cooking, in small bowl, combine watermelon, dried fruit, nuts and maple syrup.
  3. Portion out oats and top with watermelon mixture. Add additional milk, if desired.
SOURCE:
National Watermelon Promotion Board
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Step It Up: Put a fresh take on post-holiday sandwiches

12/22/2016

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Step It Up

Put a fresh take on post-holiday sandwiches

Section Image

(Family Features) For most people, the day after a big holiday gathering means two things: a refrigerator filled with opportunity and a marked lack of energy. Fortunately, there are easy ways to make the most of the remnants of your holiday meal so you can take it easy and enjoy a day filled with good food and good rest.

Sandwiches are a natural solution for post-holiday noshing, but all those exceptional entrees practically beg for one last chance to shine. Put a fresh, wholesome twist on this year’s sandwiches by ditching the traditional condiments and dressing up your bread with a new kind of spread. New hummus-based Sabra Spreads – available in Garlic Herb, Honey Mustard and Sea Salt & Cracked Pepper – have 75 percent less fat than the leading spread, mayonnaise, and pair perfectly with sandwiches and wraps of all kinds.

Make an upgrade with these stepped-up takes on the traditional turkey sandwich and more, and find additional mouthwatering inspiration at Sabra.com.

Turkey Sandwich with Cranberry and Hummus
Servings: 1

  • 2          slices sourdough bread
  • Sabra Spreads Sea Salt & Cracked Pepper
  • Bibb or Boston lettuce
  • purple onion, thinly sliced
  • leftover turkey, sliced about 1/4-inch thick
  • cranberry sauce
  • salt, to taste
  • pepper, to taste
  1. Cover one slice of bread with spread then layer lettuce, purple onion, turkey, cranberry sauce, another layer of lettuce, salt and pepper. Add another squeeze of spread and second piece of bread.

Garlic Tarragon Roasted Beet Sandwiches
Recipe courtesy of Stephanie McKercher of The Grateful Grazer
Servings: 2

Roasted beets:

  • 3          beets (about 1 1/2 cups), peeled and sliced in thin rounds
  • 2          tablespoons toasted sesame oil
  • 1          tablespoon chopped fresh tarragon leaves
  • salt, to taste
  • pepper, to taste

Garlic Tarragon Spread:

  • 1/4       cup Sabra Spreads Garlic Herb
  • 1          tablespoon chopped fresh tarragon leaves
  • salt, to taste
  • pepper, to taste

Sandwiches:

  • 2          whole grain rolls
  • 1/2       apple, sliced in thin rounds
  • 1/2       cup micro greens
  • 1/4       cup thinly sliced red onion
  1. Heat oven to 425° F and prepare baking sheet. In mixing bowl, combine beets, sesame oil and tarragon then spread on baking sheet. Roast until beets are tender and browned in areas, about 25-30 minutes.
  2. While beets are roasting, use same mixing bowl to prepare spread. Stir together spread, tarragon, salt and pepper. Cover bowl and store in refrigerator until beets are ready.
  3. Remove beets from oven and allow to cool slightly before assembling sandwiches. Slice rolls in half and spread garlic tarragon spread on inside of each roll. Top bottom half of roll with beets, apple slices, micro greens and red onion, then top with remaining half of bun.

Chicken and Waffles Sandwich
Recipe courtesy of Chelsea LeBlanc of Chelsea’s Choices
Servings: 4

  • 1          tablespoon egg whites
  • 2          teaspoons Sabra Spreads Garlic & Herb
  • 1/2       cup panko bread crumbs
  • 1          teaspoon chopped fresh rosemary, plus additional for garnish
  • 1/2       teaspoon garlic powder
  • 1/4       teaspoon paprika
  • 1/8       teaspoon salt
  • 1/8       teaspoon pepper
  • 4          boneless, skinless chicken tenders
  • 4          frozen waffles
  • 1/2       cup fresh spinach
  • 4          tablespoons Sabra Spreads Honey Mustard
  • 1/2       cup maple syrup
  1. Heat oven to 425° F and line baking sheet with aluminum foil.
  2. In medium bowl, whisk together egg whites and garlic and herb spread.
  3. On plate, gently mix together panko bread crumbs, 1 teaspoon rosemary, garlic powder, paprika, salt and pepper.
  4. Dip chicken into egg white mixture then into bread crumb mixture.
  5. Place on baking sheet and bake 15-20 minutes, or until internal temperature is 165 F, flipping chicken at halfway mark.
  6. In toaster oven, toast waffles until warm and crisp. Cut into fourths and top with spinach and 1/2 tablespoon honey mustard spread.
  7. Cut chicken tenders in half and place atop waffles. Top with another waffle quarter.
    Garnish with rosemary and serve with maple syrup.

Grilled Portobello Mushroom and Arugula Sandwich
Recipe courtesy of Chelsey of C it Nutritionally
Servings: 2

Mushrooms:

  • 4          portobello mushroom caps, stems removed
  • 2          tablespoons balsamic vinegar
  • 1/2       tablespoon olive oil
  • freshly ground black pepper
  • 1/4       teaspoon smoked paprika

Sandwich:

  • 1          baguette (12 inches), cut into two pieces and halved lengthwise
  • 2          tablespoons Sabra Spreads Garlic & Herb
  • 1          roasted bell pepper
  • 1          cup arugula
  1. Gently clean portobello mushroom caps with cloth just prior to preparation.
  2. In medium to large bowl, combine balsamic vinegar and olive oil, and whisk together with fork. Add mushroom caps to bowl and soak until mushrooms are saturated with marinade.
  3. Remove mushroom caps from bowl and place on plate. Sprinkle with freshly ground black pepper and smoked paprika.
  4. Gently coat grill, grill pan or large skillet with olive oil or nonstick spray and heat over medium heat.
  5. Sear mushrooms for about 2 minutes on each side, until cooked through and mushroom caps darken in color. Set cooked mushrooms aside.
  6. To assemble sandwich: coat bottom piece of baguette with spread. Add roasted bell pepper, arugula and cooked mushrooms.
  7. In clean skillet over medium heat, sear assembled sandwich about 3 minutes on each side until bread is heated through.

Turkey, Prosciutto and Hummus Sandwich
Servings: 1

  • 2          slices whole-wheat bread, toasted
  • Sabra Spreads Garlic Herb
  • tender arugula
  • leftover turkey, sliced about 1/4-inch thick
  • 1          ounce thinly sliced prosciutto
  1. Cover bottom slice of bread with spread then layer arugula, turkey and prosciutto to build club-style sandwich. Add another squeeze of spread and top piece of bread.
SOURCE:
Sabra
Comments

Serve Up Good Cheer

12/20/2016

Comments

 

Serve Up Good Cheer

(Family Features) The holiday season brings friends and family from far and wide, and that often means you’ll be rolling out the welcome mat to guests who drop by unexpectedly. Whether you encounter a surprise visit or well-intentioned plans get shifted in the hustle and bustle of the season, make-ahead dishes will let you go with the flow and have fuss-free snacks and meals on hand, ready to serve your loved ones no matter when they arrive.

Ease your mind one step further and ensure each recipe comes out perfectly by using the right equipment during preparation. For example, Anolon Gourmet Cookware is designed for superior performance, lasting durability that stands up to rigorous kitchen use and easy maintenance. With sturdy ergonomic handles for lifting and leverage, the equipment is both comfortable to hold and aesthetically pleasing.

Explore more pots, pans and cookware options from Anolon Gourmet Cookware at anolon.com to make it easy to welcome unexpected guests this holiday season.

Sausage, Cheddar and Sourdough Strata
Recipe courtesy of Anolon Gourmet Cookware

  • Large Anolon Advanced Umber Skillet
  • 8          ounces sweet Italian sausage, removed from casing
  • 1          tablespoon olive oil
  • 1          large onion, thinly sliced
  • 3          garlic cloves, minced
  • 1 1/2    teaspoons fresh thyme
  • 1/2       teaspoon dried basil
  • 1          large red bell pepper, thinly sliced
  • butter
  • Anolon Vesta 9-by-13-inch Baking Dish
  • 1          sourdough baguette (12 ounces), cut into 1/2-inch slices
  • 4          ounces sharp cheddar cheese, shredded
  • 8          large eggs
  • 2          cups milk
  • 1/2       teaspoon salt
  • 1/4       teaspoon freshly ground black pepper
  1. Heat skillet over medium heat. Add sausage and cook until no longer pink, 7-8 minutes, breaking into smaller pieces with wooden spoon. Transfer to bowl with slotted spoon. Add oil to skillet; stir in onion, garlic, thyme and basil: cook 2 minutes. Add bell pepper and cook, stirring occasionally, until softened, 5-6 minutes; remove from heat.
  2. Butter baking dish. Place single layer of bread on bottom; top evenly with onion mixture and sprinkle with sausage and cheese. Top with remaining bread slices.
  3. Whisk together eggs, milk, salt and pepper until well combined. Slowly pour mixture over top layer of bread. Cover with plastic wrap and place heavy objects (e.g., canned food) on top to weigh it down. Refrigerate at least 2 hours, or up to overnight.
  4. Heat oven to 350° F.
  5. Remove baking dish from refrigerator and uncover. Bake until strata is puffed and browned, and eggs are set, about 40-50 minutes. Remove from oven and let cool 5 minutes before cutting into serving pieces.

Pumpkin and Macadamia Soup
Recipe courtesy of Anolon Gourmet Cookware

  • 3.5-Quart Anolon Advanced Umber Saucepan
  • 2          tablespoons olive oil
  • 1/3       cup roughly chopped raw macadamia nuts
  • 1          small white onion, chopped
  • 1          tablespoon grated ginger
  • 2          cups diced squash or pumpkin
  • 1          apple, peeled and chopped
  • 3          cups chicken stock
  • roasted macadamia nuts, for garnish
  1. In heavy-based, large saucepan, heat oil; add raw macadamias, onion and ginger, and saute over medium heat 2-3 minutes, or until golden.
  2. Add squash and apple, and cook 1-2 minutes longer then pour over stock. Cover and cook 15-20 minutes, or until squash is soft.
  3. Tip off some liquid and reserve then puree remainder using immersion blender, or in blender until smooth and creamy. Add reserved liquid to bring to desired consistency.
  4. Reheat and serve in bowls sprinkled with roasted macadamias.

Brown Butter Pecan Cinnamon Bars
Recipe courtesy of Anolon Gourmet Cookware

  • Anolon Vesta 9-by-13-inch Baking Dish
  • 10        ounces unsalted butter, softened
  • 1 1/2    cups firmly packed light brown sugar
  • 1/2       cup sugar
  • 2          large eggs
  • 2          teaspoons pure vanilla extract
  • 2          cups unbleached all-purpose flour
  • 1 1/2    teaspoons baking powder
  • 2          teaspoons ground cinnamon
  • 1/4       teaspoon kosher salt
  • 2          cups coarsely chopped pecans, toasted
  1. Heat oven to 350° F.
  2. Grease baking pan.
  3. In medium pot over medium-low to medium heat, heat butter until golden brown, stirring frequently and making sure to scrape bottom of pan. Remove from heat and pour into bowl when golden brown to stop more coloring. Set aside.
  4. Whisk together sugars, eggs and vanilla extract. Whisk in butter in steady stream. Add flour, baking powder, cinnamon, salt and pecans. Stir until evenly blended.
  5. Spread batter evenly into prepared pan.
  6. Bake until toothpick inserted into center comes out clean, about 20 minutes. Do not overcook or bars will be dry. Let cool to room temperature then cut into pieces.
SOURCE:
Anolon Gourmet Cookware
Comments
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