Easy, On-Demand Dinners

(Family Features) Nearly everyone wishes for an extra hour or two in the day. When juggling evenings filled with homework, practices, games and last-minute art projects, even just 60 extra minutes could make the difference in finding time to whip up a dinner you can be proud of. While there’s no changing the fact that there are 24 hours each day, there are some time-saving options for creating family dinners that feel like they’ve come together “on-demand.”

Cube, spiralize or pound. No matter what shape you choose, decreasing the thickness of your ingredients is key to helping them cook through quickly. Think chicken breast cut into hunks for kabobs, thinly sliced Korean-style beef or zucchini turned into “zoodles.” With increased surface area and high heat, you may be surprised at just how quick you can have food on your plate.

Homemade tasting, on-demand sides. Rounding out your menu with easy-to-make sides can be a huge time-saver, and you sacrifice nothing if you rely on choices that deliver the same taste as if you had prepared them from scratch. For example, Idahoan Mashed Potatoes are real potatoes, real easy, delivering homemade taste on-demand. Made from 100 percent real Idaho potatoes, they can be served in just minutes and offer high-quality taste and texture, just like homemade. The variety of flavors are perfectly blended with real cheese and authentic seasonings, and options include Buttery Homestyle, Roasted Garlic, Cheddar & Sour Cream, Loaded Baked and more, so you can find a match for just about any meal.

Marinate meat before freezing. A rich marinade can add delightful flavor to a wide range of proteins, but marinating a dish takes time. Speed up the clock by marinating meat ahead of time before freezing it. Then, on a busy weeknight, all you have to do is thaw and cook for a well-seasoned meal in minutes.

Rethink leftovers. The remains from a delicious dinner shouldn’t go to waste, and they don’t have to if you repurpose them into another meal. For example, you could reimagine grilled or roasted chicken into soft tacos or a protein-rich salad. Or you can add protein and seasonings to leftover pasta for a whole new meal. If you find the fridge full of odds and ends, make it a reheat-and-eat, quick smorgasbord meal. After all, what often matters most is that everyone eats a nourishing meal together, whether the same exact foods are on their plate or not. It can be even better when this nourishing meal comes together in the blink of an eye.

Find more tips and ideas for creating delectable family dinners at Idahoan.com.

Photo courtesy of Getty Images (family eating together)

A Friendsgiving Feast

Sides, drinks and leftovers perfect for sharing with friends

(Family Features) Friendsgiving is the perfect opportunity to celebrate your second family with festive, fun recipes that stray a bit away from traditional fare.

“Friendsgiving is often held on the Saturday before Thanksgiving,” said Chef Kevan Vetter of the McCormick Kitchens. “It’s more of a potluck party than a traditional Thanksgiving – everyone is usually assigned a dish. Instead of stuffing or a green bean casserole, bring a dish that’s a little more fun, like corn pudding with a dash of smoky heat from chipotle chili pepper.”

These recipes for a caramelized Brie and a chocolatey red wine from the McCormick kitchens are also sure to please. If your party falls after the big day, put those turkey leftovers to good use with a cheesy turkey crescent ring perfect for feeding a group of friends.

Find more recipes to share with friends this season at McCormick.com.

Chipotle Corn Pudding

Prep time: 10 minutes
Cook time: 1 hour
Servings: 8

• 1/4       cup cornstarch
• 1/4       cup sugar
• 2          teaspoons McCormick Minced Onions
• 1 1/2    teaspoons McCormick Ground Mustard
• 1          teaspoon McCormick Gourmet Sicilian Sea Salt
• 1/4       teaspoon McCormick Chipotle Chili Pepper
• 4          eggs
• 1/2       cup milk
• 1/4       cup (1/2 stick) butter, melted
• 2          cans (14 3/4 ounces each) creamed corn
• 1          can (15 1/4 ounces) whole- kernel corn, drained
• nonstick cooking spray

1. Heat oven to 400° F. In small bowl, mix cornstarch, sugar, onions, mustard, sea salt and chili pepper until well blended; set aside.
2. In large bowl, lightly beat eggs. Stir in milk, butter and all corn. Gently stir in cornstarch mixture until well blended. Pour into 2 1/2-quart baking dish sprayed with nonstick cooking spray.
3. Bake 1 hour, or until set, stirring halfway through cooking. Let stand 10 minutes before serving.

Slow Cooker Red Wine Hot Chocolate

Prep time: 5 minutes
Cook time: 1 hour
Servings: 14

• 1          bottle (750 milliliters) red wine
• 8          cups whole milk
• 1          can (14 ounces) sweetened condensed milk
• 1          package (12 ounces) dark chocolate chips
• 1          teaspoon McCormick Ground Nutmeg
• 4          McCormick Cinnamon Sticks

1. Place all ingredients in slow cooker. Cover.
2. Cook 60-70 minutes on high, or until chocolate is melted and mixture is heated through, stirring every 15 minutes.
3. Reduce heat to low. Serve from slow cooker.

Pecan Pie Brie

Prep time: 5 minutes
Cook time: 12 minutes
Servings: 12

• 1/2       cup firmly packed brown sugar
• 1/2       teaspoon McCormick Ground Cinnamon
• 1/4       teaspoon salt
• 1/8       teaspoon McCormick Ground Nutmeg
• 3          tablespoons butter, divided
• 1          cup pecans, chopped
• 1/2       cup light corn syrup
• 2          tablespoons water
• 1          teaspoon McCormick Pure Vanilla Extract
• 1/2       teaspoon McCormick Rum Extract
• 1          wheel Brie cheese, warmed

1. In small bowl, mix brown sugar, cinnamon, salt and nutmeg until blended. Set aside.
2. In large skillet over medium heat, melt 2 tablespoons butter. Add pecans; toast 5-7 minutes, or until golden brown, stirring frequently. Reduce heat to low.
3. Stir remaining butter, corn syrup, water, vanilla extract, rum extract and brown sugar mixture into skillet. Cook and stir until butter is melted and mixture is heated through. Remove from heat. Mixture will thicken as it cools.
4. Spoon over warmed Brie.

Leftover Turkey Taco Crescent Ring

Prep time: 25 minutes
Cook time: 25 minutes
Servings: 10

• 1          package McCormick Original Taco Seasoning Mix, divided
• 2          tablespoons butter
• 1          cup finely chopped onion
• 2          cups shredded, cooked turkey
• 1          can (15 1/4 ounces) whole-kernel corn, drained
• 1          can (10 ounces) diced tomatoes and chilies, drained
• 1          garlic clove, minced
• 1          container (8 ounces) whipped cream cheese
• 2          cups shredded cheddar cheese, divided
• 2          packages (8 ounces each) refrigerated crescent dinner rolls

1. Heat oven to 375° F. Reserve 1 teaspoon taco seasoning mix in small bowl; set aside.
2. In medium saucepan over medium heat, melt butter. Add onion; cook and stir 3 minutes, or until tender. Add turkey, corn, tomatoes, garlic and remaining seasoning mix. Cook and stir 5 minutes. Remove from heat. Stir in cream cheese and 1 cup shredded cheese.
3. Unroll crescent roll dough on greased or parchment paper-lined baking pan. Separate into triangles. Arrange triangles to resemble sun with center open. Press dough where bottoms of triangles overlap. Spoon turkey mixture in ring where dough overlaps. Fold triangle points over filling, tucking into bottom layer to secure. Continue until entire ring is enclosed.
4. Bake 15 minutes, or until golden brown.
5. In bowl, stir remaining shredded cheese into reserved seasoning mix. Remove ring from oven. Sprinkle with cheese mixture. Bake 5 minutes longer, or until cheese is melted.
6. Serve with desired toppings, such as shredded lettuce, sour cream or guacamole.

Step It Up

Put a fresh take on post-holiday sandwiches

(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.