Pink Lemonade

Give the Gift of Beautiful Nails this Christmas

2018-12-14T09:40:00.001-08:00

Need a last minute stocking stuffer.... or a gift for a hard-to-please teenage girl? Color Street Nail Polish Strips!

Look no further - the answer is

I received a review set of these polish strips to try from an Instagram friend and have to say, I was slightly skeptical that they would be as effective as real bottle polish.

Here's what I found...

Color Street Nail Polish Strips are real nail polish (not vinyl like some brands) - they include a base coat, color coats and top coat all in one strip.

Polish strips were super easy to use! All I did was clean my nails with the nail prep pad (2 are included in the package), choose the correct size for each nail andremove the top and bottom liner layers from the strip. Once you have just the polish strip (sans top / bottom protective packaging layers), simply line it up at the cuticle and smooth onto your nail. I did a fair bit of smoothing to assure that they adhered well - then just grab your file and file the extra off at the tip. Voila' beautifully polished nails!

My nails are fairly short so I found that I could actually get two nails out of each strip - if your nails are longer, you may need a whole strip. This means that I can get FOUR whole manicures with a package of strips with a few extra left over in case I need to touch-up or I can use them as accent nails with another polish (super stylish right now!).

Usually, when I use bottled polish, my nails chip within a day or so and then I'm constantly touching them up (which ends up with thick layers of polish at the end of a week - which, coincidentally, chip even easier) - the Color Street polish strips lasted an entire week without a second thought! The week they lasted was no normal week either - it was Thanksgiving week, which meant LOTS of housework, LOTS of cooking, LOTS of washing hands and dishes. Did you get that?? AN ENTIRE WEEK without having to fix polish chips, or worry that I'd have to re-do my manicure when I was busy getting ready for the holiday.

Pop over to Lorianne's store and check out all the fabulous colors, glitters and decorative polish strips she has to offer. If you hurry, you just may have them before Christmas!!

Here's how to find her:

Website
Facebook
Instagram

Tell her Pink sent you!!

Disclaimer: I received a package of these nails in exchange for a review - I wan not paid anything additional for the review - just the privelege of trying something new in exchange for my opinion.

How to make a 30 minute dinner

2017-05-17T06:00:00.000-07:00

Variety certainly is the spice of life, but after a long day, it's easy to get stuck in a mealtime rut and turn to the same dishes each week. With fast-paced lifestyles, many families are left with little time to come up with new, creative meals.

However, with freshly seasoned ingredients like Smithfield Marinated Fresh Pork, a delicious, healthy and hassle-free meal can be made in 30 minutes or less. These 100 percent fresh pork products are slow-marinated in delicious seasonings like Roasted Garlic & Herb and Applewood Smoked Bacon, and can be grilled, roasted, sauteed or slow-cooked for a fast mealtime solution any night of the week.

Take an extra step to simplify dinner with an easy slow-cooker recipe such as this Cheesy Pork and Enchilada Stew, or try Pork Chops Smothered in Onions and Mushrooms for a quick, savory supper. With effortless recipes like these, you'll always have an answer to the age-old question "what's for dinner?"

For more recipe ideas, and to see what you can do with 30 minutes, visit SmithfieldRealFlavorRealFast.com.

Cheesy Pork Enchilada Stew

Prep time: 10 minutes
Cook time: 4-5 hours
Servings: 8

1        package Smithfield Boneless Pork Shoulder Seasoned Carnitas
1/2        cup corn flour
       hot sauce
2        cans (10 ounces each) red enchilada sauce
1        can (10 ounces) diced tomatoes and green chiles
1        can (4 ounces) chopped green chiles
1 1/2        teaspoons minced garlic
       fresh cilantro
1        can (15 ounces) black beans, rinsed and drained
1        cup no-salt-added chicken stock
1/2      large red onion, diced
       sour cream
4        ounces cream cheese
2        cups (8 ounces) shredded sharp cheddar cheese

Place carnitas in 5-quart slow cooker. Add corn flour and toss to coat meat.

Add all remaining ingredients except cream cheese and shredded cheddar. Cover and cook on high 4-5 hours (low 7-9 hours).

Break meat apart with spoon. Add cheeses and stir until melted.

Tip: Leftover stew can be made into dip. Heat 6 cups stew; add 2 cups shredded cheddar cheese and 4 ounces cream cheese; stir until melted. Serve with tortilla chips.

Pork Chops Smothered in Onions and Mushrooms

Prep time: 10 minutes
Cook time: 35 minutes
Servings: 5

6        slices Smithfield Hickory Smoked Bacon, cut into 1-inch slices
1       Smithfield Garlic & Herb Marinated Fresh Pork Sirloin Roast, cut into five 1-inch chops
2        tablespoons butter
1        large sweet yellow onion, thinly sliced
8        ounces cremini mushrooms, sliced
1/2        teaspoon salt
1/2       teaspoon pepper
1        cup no-salt-added chicken stock
2        tablespoons balsamic vinegar
1        teaspoon minced garlic

In large skillet over medium-high heat, cook bacon until browned and crisp. Carefully remove bacon and drain on paper towels.

Brown pork chops in bacon grease over medium-high heat, about 2 minutes per side; remove chops from skillet.

Add butter to bacon grease in skillet; saute onions, mushrooms, salt and pepper until onions have browned and are tender. Stir in stock, vinegar and garlic; cook and stir until reduced by half.

Add browned chops and cooked bacon to skillet. Cover and simmer until internal temperature of meat reaches 150 F, turning once, about 10 minutes.

Source: Smithfield Foods

2017-05-15T05:30:00.000-07:00

Delicious and nutritious, it's no wonder potatoes are a menu staple for many. Everyone craves meal variety, and potatoes offer a perfect canvas to inspire new flavor exploration so you can enjoy something different every day. From russets, reds, yellows, whites and purples to petites, fingerlings and more, there are multiple varieties to keep dishes interesting.

You might be used to preparing this kitchen staple mashed, baked or fried, but these inventive recipes show how easy it is to incorporate flavors and techniques to create new potato dishes for any meal of the day in 30 minutes or less.

Find more meal ideas featuring a variety of potato preparations at PotatoGoodness.com/explore.

Fiesta Potato Smashers

Yield: 8
Prep time: 5 minutes
Cook time: 30 minutes

   5    small yellow potatoes
   5    small red potatoes or potato of your choice
   1    pint sweet mini peppers (red, orange and yellow)
       cooking spray
   4    tablespoons fat-free sour cream or fat-free Greek yogurt (optional)
   8    sprigs cilantro, picked from stems
       salt, to taste
       chili powder, to taste
       freshly ground pepper, to taste

Place whole potatoes into microwave-safe, covered dish.

Microwave on high 3-4 minutes.

While potatoes are cooking, cut mini peppers into 1/4-inch slices. Spray nonstick pan with cooking spray and heat to medium. Add peppers and saute until they start to brown. Remove from pan and set aside.

Remove potatoes from microwave and with layer of paper towels covering each potato, smash on cutting board until 1 3/4-inch thick.

Spray saute pan with cooking spray, heat on high and add smashed potatoes. Cook 1-2 minutes until potatoes start to brown.

On plate, place potatoes and layer with sour cream or yogurt, if desired, peppers and cilantro. Dust with salt, chili powder and pepper, to taste. Serve warm.

Nutritional information per serving: 50 calories; 350 mg sodium; 0.7% vitamin C; 1 g fiber; 1 g protein; 293 mg potassium.

Steak and Potato Tacos with Poblano Chiles

Yield: 12
Prep time: 20 minutes
Cook time: 25 minutes

   2    tablespoons olive oil, divided
   1    large onion, sliced
   2    poblano chiles, stemmed, seeded and sliced
   12    ounces white potatoes, quartered lengthwise then cut crosswise into 1/4-inch thick slices
   1    flank steak (12 ounces)
       garlic powder
       chili powder
       salt
       pepper
   12    corn tortillas (6 inches each)
       chopped fresh cilantro
       pico de gallo salsa
       hot sauce

In heavy, large nonstick skillet, heat 1/2 tablespoon oil over medium-high heat. Add onion and chiles and saute until tender, about 10 minutes.

Transfer onion mixture to bowl. In same skillet, heat 1 tablespoon oil over medium-high heat. Add potatoes and saute until golden brown and tender, about 12 minutes. Return onion mixture to skillet with potatoes and keep warm.

Sprinkle both sides of steak generously with garlic powder, chili powder, salt and pepper. In heavy, large skillet, heat remaining oil over medium-high heat. Add steak and cook until browned on both sides, turning once, about 8 minutes total for medium-rare. Transfer steak to cutting board; let rest 5 minutes.

While steak rests, heat tortillas on griddle or over gas flame until warm, turning frequently with tongs.

Thinly slice steak. Top tortillas with steak and potato mixture; sprinkle with cilantro.
Serve with pico de gallo and/or hot sauce.

Nutritional information per serving: 167.9 calories; 6.3 g fat; 13 mg cholesterol; 19.1 mg sodium; 6.8% vitamin C; 20.9 g carbohydrates; 2.5 g fiber; 7.1 g protein; 147.4 mg potassium.

Potato Prosciutto Waffles

Yield: 6
Prep time: 20 minutes
Cook time: 5 minutes

   1/4    pound thinly sliced prosciutto
   3    medium russet potatoes (or 3 cups mashed potatoes)
   1    teaspoon salt, plus additional for salting water
   1/2    cup milk
   1/3    cup unsalted butter, melted
   2    large eggs, beaten
   1/2    cup shredded Parmesan cheese
   1    tablespoon fresh thyme
   3/4    cup all-purpose flour
   1    teaspoon baking powder
   1/2    teaspoon black pepper

Heat oven to 400 F.

Line baking sheet with parchment paper and evenly lay prosciutto on paper. Bake 10-15 minutes until prosciutto is crispy. Remove from oven and allow to cool.

Peel and cube potatoes. Place in pot of salted water and bring to boil over high heat. Once boiling, reduce heat to rapid simmer and cook until potatoes are fork tender, about 10 minutes. Strain potatoes from water and transfer to large bowl. Mash potatoes with fork or potato masher.

Add milk, butter, eggs, cheese and thyme to potatoes. Stir to combine.

In separate bowl, combine flour, baking powder, 1 teaspoon salt and pepper. Add to potato mixture and stir until just combined. Crumble prosciutto and fold it into batter.

Heat waffle iron. If required, grease with cooking spray.

Spoon about 1 cup batter onto waffle iron and cook according to iron's instructions until waffles are golden, about 4 minutes. Keep waffles warm in 200 F oven until all waffles are cooked and ready to serve.

Serve with touch of butter, sour cream or poached or fried egg.

Nutritional information per serving: 332 calories; 16 g fat; 109 mg cholesterol; 1,138 mg sodium; 13% vitamin C; 32 g carbohydrates; 3 g fiber; 15 g protein; 653 mg potassium.

Source: Potatoes USA

Fresh Ways to Celebrate National Hummus Day

2017-05-12T05:00:00.000-07:00

Fresh Ways to Celebrate on May 13

Mark your calendars, grab some baby carrots and pita chips, and get ready to celebrate National Hummus Day with Sabra Dipping Company. This annual holiday gives consumers nationwide a chance to share their love of hummus by participating at events, online or at home.

"National Hummus Day is a day to celebrate our fans and welcome those who have been wanting to try one of America's favorite dips," said Eric Greifenberger, director of marketing, Sabra Dipping Company. "Gathering around the kitchen counter after a long day of school or work and connecting with family over fresh food is the perfect way to celebrate on National Hummus Day, and every day."

Hummus fans can visit Sabra.com throughout National Hummus Day for limited time promotions. In the spirit of sharing, Sabra coupon values are more than tripled when shared to help make connections through food even more delicious. Sabra has partnered with social influencers to share new usage ideas and recipes on its social media platforms throughout the day.

For fans visiting NYC Design Week, Sabra has collaborated with Food Artist and Designer Emilie Baltz to host an interactive eating experience at the DesignJunction + Dwell on Design show at ArtBeam. "TRACES: The Unofficial Meal" will feature hummus alongside a host of vibrant, natural and local ingredients, presented on a large table where diners eat only with their hands – passing food, dipping hummus – while sharing a multisensory moment together. As they eat without utensils, the traces of their interactions with one another and the food create an abstract painting that represents the art of fresh connections through shared food experiences.

Hummus continues to grow in popularity and can now be found in more than 30% of Americans homes. People who eat chickpeas/hummus are¹:

More likely to have a lower waist circumference and BMI
More likely to have better diet quality and glucose control

Hummus fans can join the conversation on social media with hashtag #NationalHummusDay and celebrate with Sabra's 12 flavors of delicious hummus, including new Taco Inspired with Pico de Gallo.

Source: Sabra Hummus

Simple things you can do to be a Blenditarian

2017-05-10T06:00:00.000-07:00

It's not always easy to create meals that are both nutritious and satisfying. Managing intake of added sugar and saturated fat takes effort and planning, but transforming your favorite recipes into more nutritious family meals can be simpler than you imagined.

The nutrient-dense mushroom masterfully bridges that divide, offering rich and meaty flavor while still being fat-free, low-calorie and low-sodium. All mushrooms contain vitamin D at various levels, which helps build strong bones. Additionally, mushrooms are a source of B vitamins, including riboflavin and niacin, which help provide energy by breaking down proteins, fats and carbohydrates.

"Mushrooms are an incredibly versatile ingredient," said Mary Jo Feeney, MS, RDN, nutrition research consultant for the Mushroom Council. "They can be the meaty star of a vegetarian dish or a nutritious complement to burgers and other hearty recipes."

For a healthy weekday lunch, consider building a salad bowl around the earthy mushroom. Pair roasted or marinated mushrooms with crunchy vegetables and nutty grains, beans and pulses, and top with a simple vinaigrette or squeeze of citrus.

For lightened-up versions of classics such as burgers and meatballs, try adopting a culinary technique known as "The Blend." Simply chop any mushroom variety to match the consistency of ground meat, blend the mushrooms into the meat and cook the mushroom-meat blend to complete the recipe. Substituting at least 25 percent of the meat for mushrooms can enhance the taste of your favorite meaty meals, deliver an extra serving of nutrient-rich vegetables and trim calorie and fat intake.

For additional mushroom recipes that incorporate the blending technique, visit mushroominfo.com.

Marinated Mushroom Bowls with Lentils and Wild Rice

Prep time: 40 minutes
Servings: 4

Mushrooms:
   1/4   cup extra-virgin olive oil
   2    tablespoons unseasoned rice vinegar
   1    tablespoon low-sodium soy sauce
   2    teaspoons dark sesame oil
   1    teaspoon chili oil
   1    green onion, thinly sliced
   1    tablespoon chopped fresh cilantro
   1    teaspoon sesame seeds
   8    ounces crimini mushrooms, thinly sliced

   2    cups thinly sliced purple cabbage
   1    tablespoon fresh lime juice
       pinch of salt
   2    teaspoons low-sodium soy sauce
   2    cups cooked French lentils
   1    cup cooked wild rice
   1    cup chopped cucumber

To marinate mushrooms: In shallow bowl, whisk together olive oil, rice vinegar, soy sauce, sesame oil and chili oil.

Stir in green onion, cilantro and sesame seeds. Add mushrooms and gently toss in marinade. Cover and let rest 30 minutes.

Place cabbage in bowl and toss with lime juice and pinch of salt. Set aside.

Stir in 1 teaspoon of soy sauce to both lentils and wild rice.

To serve, arrange equal amount of mushrooms, cabbage, lentils, wild rice and cucumbers in each bowl. Drizzle with remaining marinade and garnish with chopped cilantro, sliced green onions and black sesame seeds. Serve with lime wedges.

Note: Can be served at room temperature or cold.

Roasted Mushroom and Wheat Berry Salad with Orange Curry Vinaigrette

Prep time: 10 minutes
Cook time: 15 minutes
Servings: 4

   8    ounces white button mushrooms, halved
   1    tablespoon extra-virgin olive oil
   1/2    teaspoon finely ground sea salt
   1/4   teaspoon ground black pepper
   2    cups cooked wheat berries, warm
   2    green onions, sliced
   2    tablespoons dried cranberries, chopped
Dressing:
   2    tablespoons extra-virgin olive oil
   2    tablespoons fresh orange juice
   1    teaspoon curry powder
   1/4    teaspoon finely ground sea salt

Heat oven to 400 F.

Place mushrooms on baking sheet. Drizzle with olive oil. Sprinkle with salt and pepper. Toss to coat.

Bake 10 minutes. Carefully stir mushrooms and bake 5 more minutes, until tender.

Transfer mushrooms to medium bowl. Add wheat berries, green onions and cranberries.
In small bowl, whisk together all dressing ingredients.

Pour dressing over salad. Toss to mix all ingredients. Serve warm.

Source: Mushroom Council

Making your own dumplings

2017-04-17T06:48:00.001-07:00

Source: eReplacementParts.com

Fix Up a Flavorful Spring Table

2017-04-12T06:00:00.000-07:00

Finding the perfect recipe to share with loved ones can prove to be a year-round challenge. These tasty dishes that include a flatbread appetizer, shrimp main dish and a favorite seasonal dessert made with strawberries can help you serve up a meal perfect for any spring gathering.

Visit Culinary.net for more tips and recipes to make your springtime gatherings as nutritious as they are delicious.

Hearty and Flavorful
Make your meal a hearty, tasty one by starting it off with this recipe for Herbed Veggie Focaccia Bread, a pizza-esque flatbread that’s a delicious alternative to all-too-common unhealthy appetizers. Topped with mushrooms, tomatoes, peppers, olives and onion, this delightful small plate packs a nutritious load of veggies. Find more nutritious recipes at AICR.org.

Herbed Veggie Focaccia Bread

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

Dough:

1 cup whole-wheat flour
1 cup all-purpose flour, divided
1 package (1/4 ounce) quick-rise yeast
1 teaspoon salt
1 cup warm water, 125-130° F
1 tablespoon canola oil

Topping:

7 medium fresh mushrooms, sliced
3 plum tomatoes, chopped
1 small green bell pepper, slivered
1/2 cup sliced black olives
1/4 cup chopped red onion
2 tablespoons olive oil
2 teaspoons apple cider vinegar
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon dried oregano
1/4 teaspoon thyme
1/4 teaspoon basil
1/4 teaspoon garlic powder
nonstick cooking spray
2 teaspoons cornmeal

Heat oven to 475° F.

To make dough: In mixing bowl, combine whole-wheat flour, 1/2 cup all-purpose flour, yeast and salt. Add water and oil. Beat until smooth. Stir in remaining all-purpose flour to form soft dough. Place onto floured surface and knead by hand until consistent and elastic, about 4 minutes. Cover and let stand 15 minutes.
To make topping: In bowl, combine mushrooms, tomatoes, green bell pepper, olives, onion, oil, vinegar, salt, pepper, oregano, thyme, basil and garlic powder.
Coat 15-by-10-by-1-inch baking pan with nonstick cooking spray. Sprinkle with cornmeal. Gently press dough into pan. With fork, generously prick dough.
Bake 10 minutes, or until lightly browned. Cover dough with topping mixture. Bake additional 10 minutes, or until edges are golden brown.

Fast, Flavorful Fish Dinner
If warm spring weather has you in the mood for a simple fish dinner, look to your humble sheet pan. Follow these simple tips from Dr. Wendy Bazilian, McCormick Health Advisor and Registered Dietitian, to enjoy tasty seafood recipes you’ll want to make all year long.

Sheet pans are perfect for simple fish dinners because they require minimal cleanup and everything is baked on one pan.
While lemon is a great complement to seafood, think about pairing with other citrus flavors like orange and lime. Try marinating shrimp in a mixture of lite coconut milk, lime extract, ginger and red pepper.
Add colorful vegetables like zoodles or asparagus to your sheet pan to boost both seafood and vegetable servings. You don’t need a spiralizer to make zoodles because many grocery stores offer pre-made zoodles in the produce section.

Explore more recipes to enjoy during spring and beyond at McCormick.com, or look for McCormick Spice on Facebook and Pinterest.

Coconut Lime Shrimp with Zoodles

Prep time: 15 minutes
Cook time: 15 minutes
Servings: 4

1/4 cup Thai Kitchen Coconut Milk (regular or lite)
1 teaspoon McCormick Ground Ginger
1/2 teaspoon McCormick Garlic Powder
1/4 teaspoon McCormick Crushed Red Pepper
1/4 teaspoon McCormick Pure Lime Extract
1 pound large shrimp, peeled and deveined
1 small zucchini, cut into thin noodles with spiralizer
1 medium yellow squash, cut into thin noodles with spiralizer
1 medium carrot, cut into thin noodles with spiralizer
2 tablespoons oil
1/2 teaspoon salt
1/4 teaspoon McCormick Ground Black Pepper

Heat oven to 375° F.
In large, re-sealable plastic bag, mix together coconut milk, ginger, garlic powder, crushed red pepper and lime extract. Add shrimp; turn to coat well.
Refrigerate 15-30 minutes. Remove shrimp from marinade. Discard any remaining marinade. In center of large, shallow, foil-lined baking pan, arrange shrimp in single layer.
In large bowl, toss vegetable noodles and oil. Sprinkle with salt and pepper; toss to coat well. Spread noodles around shrimp in pan.
Bake 10-15 minutes, or until shrimp turn pink and are cooked through and noodles are tender. Serve shrimp over vegetable noodles.
Test kitchen tip: For faster prep, use 4 cups store-bought spiralized vegetable noodles instead of spiralizing them yourself.

Dessert Makeover
Strawberries are a seasonal favorite. Indulge by skipping the shortcake and whipping up this lower-calorie dessert for more flavor and less guilt. A whole-wheat crust layered with simple, low-fat ingredients and topped with fresh strawberries provides a tasty springtime treat. Find more good-for-you recipes at AICR.org.

Strawberry and Cheese Refrigerator Pie

Reprinted with permission from the American Institute for Cancer Research
Servings: 8

1 prepared whole-wheat graham cracker pie crust (9 inches)
4 ounces reduced-fat cream cheese
1/4 cup reduced-fat sour cream
2 tablespoons extra-fine sugar
1 teaspoon grated lemon zest
1/2 teaspoon vanilla extract
1 pound strawberries
1/2 cup strawberry fruit spread
1 teaspoon lemon juice (optional)

Heat oven to 350° F.
Place crust on baking sheet and bake 8 minutes, or until golden and fragrant. Transfer to wire rack and cool completely.
Place cream cheese, sour cream, sugar, lemon zest and vanilla in small bowl. Using hand mixer on medium speed or wooden spoon, blend until combined and smooth. Spread cheese mixture evenly over bottom of pie crust. Refrigerate until set, 1-2 hours.
Before serving, cut off tops of strawberries. Halve largest ones and place in bowl. Cut remaining berries lengthwise in quarters and place in another bowl. Melt fruit spread in bowl in microwave or in small saucepan over medium heat, stirring often. Mix in lemon juice, if using, and divide hot fruit spread between two bowls of berries. Using fork, toss until fruit is coated.
Spoon quartered fruit into center of pie, turning most pieces cut-side down. Arrange larger halves in circle around edge of pie with flat side facing rim of crust and pointing toward center of pie. Fill open spaces with any remaining fruit spread.
Serve pie within 1 hour.

Photo courtesy of Getty Images (Herbed Veggie Focaccia Bread)
Photo courtesy of Getty Images (Strawberry and Cheese Refrigerator Pie)
SOURCE: Culinary.net

Sweet Spring Desserts

2017-04-11T06:30:00.000-07:00

When the scent of fresh blooms begins to fill the air, it's a sure sign that spring has sprung. It's the perfect time of year to gather loved ones for a leisurely meal, then linger over dessert as you enjoy this season of refreshment.

No dessert menu is complete without an array of treats, and these creamy, homemade Blueberry Key Lime Cheesecake Bars are the perfect way to put a sweet finishing touch on your celebrations. Or go for a crowd pleaser with this Cherry Cheesecake Lush Dessert and its smooth, velvety texture and plump, juicy cherries.

The secret ingredient in each of these desserts is Lucky Leaf Fruit Fillings, which are GMO-free and contain plenty of fruit - and no high-fructose corn syrup - for exceptional tasting desserts every time. With popular flavors like apple, blueberry, cherry and strawberry, you have plenty of convenient, versatile ways to dress up desserts.

Find more tasty treats for all your spring entertaining at luckyleaf.com.

Blueberry Key Lime Cheesecake Bars

Recipe courtesy of Inside BruCrew Life blog
Prep time: 25 minutes
Cook time: 45 minutes
Servings: 24

   Nonstick cooking spray
30    vanilla cream-filled cookies
1/4    cup butter, melted
3    packages (8 ounces each) cream cheese, softened
3/4    cup sugar
3/4    cup sour cream
1/3    cup key lime juice
1    tablespoon key lime zest
1/4    cup flour
3    eggs
      green gel food coloring (optional)
1    can (21 ounces) Lucky Leaf Blueberry Pie Filling, divided
1    container (8 ounces) whipped topping, thawed
      key lime slices (optional)

Place baking sheet on bottom rack of oven. Fill halfway with water. Heat oven to 325 F. Line 9-by-13-inch pan with foil and spray with nonstick spray.

Using food processor, pulse cookies until crumbly. Stir together crumbs and butter. Press evenly into bottom of prepared pan.

Beat cream cheese until creamy. Add sugar and sour cream, and beat again until smooth. Add key lime juice, zest and flour, and beat until mixed thoroughly. Add eggs, one at a time, and beat gently after each. Add green food coloring to cheesecake mixture, if desired.

Spread cheesecake batter evenly over crust in pan. Add 1 cup of blueberry pie filling over top of cheesecake. Use butter knife to gently swirl pie filling into cheesecake. Do not let knife go through to crust.

Place pan on oven rack above tray of water. Bake 45-48 minutes. Remove immediately and place on wire rack for 1 hour then place in refrigerator until completely chilled.

Cut into 24 squares and serve with whipped topping, remaining pie filling and key lime wedges.

Cherry Cheesecake Lush Dessert

Recipe courtesy of Lemon Tree Dwelling blog
Prep time: 15 minutes
Cook time: 15 minutes
Servings: 12

1    cup vanilla wafer crumbs
1    cup finely chopped pecans
1    cup butter, melted
8    ounces cream cheese, softened
1    cup powdered sugar
16    ounces whipped topping, divided
2    small boxes cheesecake-flavored pudding
3    cups milk
1    can (21 ounces) Lucky Leaf Cherry Pie Filling
1/2    cup. chopped pecans

Heat oven to 350 F.

In medium mixing bowl, combine vanilla wafer crumbs, finely chopped pecans and butter.

Press into 9-by-13-inch baking pan; bake 15 minutes. Remove from oven and cool.

In separate mixing bowl, combine cream cheese, powdered sugar and 1 1/2 cups whipped topping. Mix until smooth; spread evenly over cooled crust.

Combine cheesecake pudding mix, milk and 1 1/2 cups whipped topping, and mix until smooth. Spread evenly over cream cheese layer in pan.

Top with pie filling, remaining whipped topping and chopped pecans.

Source: Lucky Leaf

Elevate Your Easter Feast with Sweet, Simple Ham

2017-04-10T06:00:00.000-07:00

For most, it's not Easter without the classic ham centerpiece. This year, add a flavorful twist to everyone's favorite holiday main dish with a glaze, chutney or sauce.

Ham pairs well with many flavors, making it easy to create a unique dish every time. From sweet to savory and oh-so succulent, these ham combinations can bring easy elegance and flavor to the table. Serve a decadent ham recipe to ensure your Easter feast is as memorable as it is delicious with a recipe like this Ham with Honey, Fennel and Mustard Glaze.

With this recipe, the traditional ham is now elevated with fresh spring flavors and a crowd-pleasing glaze. Served with bright, seasonal asparagus, this dish brings together unexpected flavors creating a soon-to-be family favorite.

For more Easter inspiration and ways to transform more or leftover ham into tasty baguettes, crepes, quesadillas and more, visit PorkBeinspired.com.

Ham with Honey, Fennel and Mustard Glaze

Servings: 15

1    7- to 8-pound spiral-sliced smoked ham, bone-in
6    tablespoons fennel seeds
1    cup honey
1    cup Dijon-style mustard
1    tablespoon pepper
3    pounds asparagus, trimmed
2    tablespoons olive oil
1    teaspoon salt

Preheat the oven to 325 F. Position a rack in the lower third of the oven.

Meanwhile, use a mortar and pestle or spice grinder to coarsely crush the fennel seeds. Set aside 1 tablespoon, then transfer the remaining fennel to a medium bowl and add the honey, mustard, and pepper. Set 1 1/2 cups of the mixture aside.

Place the ham flat side down in a large shallow roasting pan and brush with about 1/2 of the remaining honey-mustard mixture. Roast the ham, basting with the same honey-mustard mixture and pan juices every 25 to 30 minutes, until the internal temperature reaches 140 F., 15 to 18 minutes per pound (loosely cover with foil if ham gets too browned). Remove the ham from the oven, transfer to a cutting board, and let rest 15 to 30 minutes.

Meanwhile, add a rack to the upper third of the oven and increase the temperature to 400 F. Arrange the asparagus on two large rimmed baking sheets. Drizzle with the olive oil, sprinkle with salt and reserved fennel seeds, and bake until tender, about 15 minutes.

Slice enough ham to serve and arrange on plates or a platter. Serve the asparagus and the reserved honey-mustard mixture on the side.

Source: National Pork Board

A Better Easter Brunch

2017-04-07T06:00:00.000-07:00

Hosting an elegant Easter brunch is easy when you build a menu around exceptional ingredients. Your dishes don't have to be overly complicated; simple dishes are perfect for the occasion when you let stand-out flavors steal the show.

Brunch calls for a combination of light and savory fare,

Chef George Duran

and an ingredient like Jarlsberg Brand Cheese lets you go either way. Best known for its classic wedge, this nutty, mild cheese is also available sliced and shredded - perfect for adding a distinctive taste to nearly any indulgent dish you can imagine.

Quiche is a brunch staple, and no variation of this classic is complete without cheese - in this case, a rich, creamy layering of Jarlsberg's unmistakable flavor does the trick.

For a lighter bite, try these Cheesy, Crispy Smashed Potatoes from Chef George Duran, host of TLC's "Ultimate Cake Off" and Food Network's "Ham on the Street." You could go a more decadent route with Duran's Brown Sugar Ham and Cheese Sticky Buns, or even appeal to kids of all ages with his Spicy Tater Tot Breakfast Muffins.

Explore more recipes for a simply elegant Easter brunch at jarlsberg.com.

Spinach and Sundried Tomato Quiche

Recipe courtesy of Jarlsberg Cheese
Servings: 6

Pie Dough:
   3/4    cup butter
   1    cup white flour
   2    tablespoons water
Filling:
   1    cup fresh spinach
   1    red onion, cut into rings
       butter
   1    cup milk
   4    eggs
       salt, to taste
       pepper, to taste
   1/2    cup sundried tomatoes, sliced
   1/4    cup olives
   1    cup shredded Jarlsberg Cheese

To make pie dough: Heat oven to 400 F.

Mix butter and flour in food processor or by hand until mixture has granular consistency. Add water and knead into dough. Let chill 30 minutes. Roll dough and fit into 10-inch pie pan. With fork, make holes in dough and bake 15 minutes.

To make filling: Heat oven to 350 F.

In frying pan, fry onion and spinach with butter then scoop mixture into quiche base. Whisk together eggs, milk, salt and pepper, and pour over spinach and onion. Top with olives, sundried tomatoes and cheese.

Bake 35-40 minutes.

Cheesy, Crispy Smashed Potatoes

Recipe courtesy of Chef George Duran
Servings: 4

   25    red bliss or fingerling potatoes, bite-size
   4    tablespoons olive oil
   4    garlic cloves, finely minced
       salt, to taste
       pepper, to taste
   1    cup grated Jarlsberg Cheese
   2    tablespoons minced parsley

Heat oven to 450 F and cook potatoes by steaming, boiling or microwaving. Set aside.

In small saute pan or saucepan, add olive oil and garlic. Cook on medium-low heat until garlic browns and turns crispy, about 5 minutes. Strain garlic, reserving olive oil and crispy garlic.

Once potatoes cool, use back of pan to gently smash them down to about 1/2-inch thickness. Drizzle olive oil throughout roasting pan then add smashed potatoes. Drizzle reserved garlic olive oil on top of each potato and season with salt and pepper. Roast 20 minutes.

Remove from oven and evenly divide cheese and parsley on top of each potato. Cook another 10 minutes until cheese begins to brown. Top each potato with reserved crispy garlic and allow to cool before serving.

Spicy Tater Tot Breakfast Muffins

Recipe courtesy of Chef George Duran
Servings: 12

       Nonstick cooking spray
   36    frozen tater tots
   2    cups grated Jarlsberg Cheese, divided
   8    large eggs
   2    jalapeno peppers, seeds and veins removed and finely chopped
   1/2    red pepper, finely chopped
   2    tablespoons heavy cream
   1/2    teaspoon salt
   1/8    teaspoon ground pepper
       finely chopped parsley, for garnish

Heat oven to 425 F. Spray 12-cup muffin tin with nonstick spray.

Place three tater tots into each muffin cup and bake 10 minutes. Remove from oven and use small spoon or fork to gently press down on tater tots to form base and sides of each muffin.

Sprinkle 2 cups Jarlsberg cheese equally over tater tots and bake 10 minutes.

Beat eggs in large bowl and add jalapeno, red pepper, heavy cream, salt and pepper.

Remove tater tots from oven and pour egg mixture into cups. Top evenly with remaining grated cheese and bake 10 minutes.

Remove each muffin and allow to cool 5 minutes on cooling rack before garnishing with parsley and serving.

Tip: For a non-spicy alternative, replace jalapeno with same amount of green bell peppers.

Brown Sugar Ham and Cheese Sticky Buns

Recipe courtesy of Chef George Duran
Servings: 12

       Nonstick cooking spray
   2    tubes (8 ounces each) refrigerated crescent roll dough
       flour, for dusting
   4    tablespoons brown sugar, divided
   12    slices thin-cut ham
   12    slices Jarlsberg Cheese
   1/2    cup grated Jarlsberg Cheese
       chives or green onions, for garnish

Heat oven to 375 F. Spray nonstick spray in 8-by-8-inch pan or similar.

Unroll dough on floured surface and gently stretch until dough is about 8 by 12 inches. Sprinkle 2 tablespoons brown sugar over dough then evenly space six slices of ham and six slices of cheese on top. Starting on short side, begin rolling dough jelly roll style. Cut into six pieces. Repeat with second piece of dough.

Place all 12 buns inside pan. Sprinkle grated cheese on top. Bake 20-25 minutes until buns are fully cooked and browned. Garnish with chives or green onions and serve.

Source: Jarlsberg Cheese

Simplify Fish Fridays with Sheet Pan Dinners

2017-04-06T05:30:00.000-07:00

If you're observing Lent, Friday fish dinners could be in your future, but that's no reason to feel limited by what you can cook. Seafood pairs well with all sorts of flavors - from chili seasoning to lime extract - and bakes quickly on a sheet pan with minimal cleanup.

Follow these simple tips from Dr. Wendy Bazilian, McCormick Health Advisor and Registered Dietitian, to get your family asking for good-for-you proteins like salmon and shrimp all year long:

* While lemon is a great complement to seafood, think about pairing with other citrus flavors like orange and lime. Try marinating shrimp in a mixture of lite coconut milk, lime extract, ginger and red pepper.

* Add colorful vegetables like zoodles or asparagus to your sheet pan to boost both seafood and vegetable servings. You don't need a spiralizer to make zoodles because many grocery stores offer pre-made zoodles in the produce section.

* Keep shrimp in your freezer to pull out for stir fries, pastas or this Coconut Lime Shrimp with Zoodles recipe.

Explore more recipes to enjoy during Lent, spring and beyond at McCormick.com, or look for McCormick Spice on Facebook and Pinterest.

Coconut Lime Shrimp with Zoodles

Prep time: 15 minutes
Cook time: 15 minutes
Servings: 4

1/4    cup Thai Kitchen Coconut Milk (regular or lite)
1    teaspoon McCormick Ground Ginger
1/2    teaspoon McCormick Garlic Powder
1/4    teaspoon McCormick Crushed Red Pepper
1/4    teaspoon McCormick Pure Lime Extract
1    pound large shrimp, peeled and deveined
1    small zucchini, cut into thin noodles with spiralizer
1    medium yellow squash, cut into thin noodles with spiralizer
1    medium carrot, cut into thin noodles with spiralizer
2    tablespoons oil
1/2    teaspoon salt
1/4    teaspoon McCormick Ground Black Pepper

Heat oven to 375 F.

In large, re-sealable plastic bag, mix together coconut milk, ginger, garlic powder, crushed red pepper and lime extract. Add shrimp; turn to coat well.

Refrigerate 15-30 minutes. Remove shrimp from marinade. Discard any remaining marinade. In center of large, shallow, foil-lined baking pan, arrange shrimp in single layer.

In large bowl, toss vegetable noodles and oil. Sprinkle with salt and pepper; toss to coat well. Spread noodles around shrimp in pan.

Bake 10-15 minutes, or until shrimp turn pink and are cooked through and noodles are tender. Serve shrimp over vegetable noodles.

Test kitchen tip: For faster prep, use 4 cups store-bought spiralized vegetable noodles instead of spiralizing them yourself.

Orange Chili Sheet Pan Salmon

Prep time: 10 minutes
Cook time: 20 minutes
Servings: 8

   Nonstick cooking spray
2    tablespoons olive oil
2    teaspoons McCormick Pure Orange Extract
2    pounds salmon fillets, skin removed
1    pound asparagus, ends trimmed
1    medium red bell pepper, cut into strips
1    package McCormick Original Chili Seasoning Mix
2    tablespoons packed brown sugar

Heat oven to 375 F. Spray foil-lined, 13-by-9-inch baking sheet with nonstick cooking spray.

In small bowl, mix together oil and orange extract. Place salmon and vegetables on separate sides of baking sheet. Brush vegetables with 1 teaspoon extract mixture. Brush both sides of salmon with remaining mixture.

In small bowl, mix together seasoning mix and brown sugar. Sprinkle 2 tablespoons seasoning mixture over vegetables. Sprinkle both sides of salmon evenly with remaining seasoning mixture.

Bake 20 minutes, or until fish flakes easily with a fork and vegetables are tender.

Source: McCormick

Throw an Epic Easter Brunch on a Budget

2017-04-05T06:00:00.000-07:00

Preparing an elaborate Easter spread for your family doesn't have to be an expensive (or exhausting) endeavor. Rethinking familiar dishes and ingredients is an easy way to add a special touch to your meal.

Add a dash of affordable elegance to your Easter brunch with these simple tips from the experts at ALDI:

* For a colorful twist on an Easter classic, try pickling your deviled eggs. Pickling punches up the flavor of these tasty bites and gives your eggs a festive hue.

* Offer dishes that are pretty and practical. Bake pre-cooked angel hair pasta in muffin tins until the tops are crisp. Fill your pasta "nests" with ingredients such as poached eggs, cheese or diced ham, and you have an attractive brunch dish that is portioned just right for each serving.

* Cater to the individual tastes of your guests with a mimosa bar. Set out a table with champagne, a selection of fruit juices and sliced fruits and berries so your guests can mix and match as they wish.

* Chocolate-dipped desserts are easy and always a crowd pleaser. Make better-for-you treats by dipping Easter goodies in smooth, dark chocolate instead of milk chocolate for lower sugar content. Or for a sweet treat without too much added sugar, repurpose dark chocolate by melting it for fondue, and serve an assortment of fruits or salty snacks, like pretzels, for guests to dip.

* Explore new ways to enjoy timeless classics. Maple is a terrific addition to sweet and savory snacks, from bacon to cookies and beyond. Give brunch a sweet spin with these Carrot Cake Waffles, which feature a decadent maple cream cheese drizzle. You can find the premium, affordable ingredients to make this crowd-pleasing brunch recipe at ALDI, along with everything else you'll need to entertain this Easter.

Find more ideas and recipes for an excellent Easter meal at aldi.us.

Carrot Cake Waffles with Maple Cream Cheese Drizzle

Recipe courtesy of Chef Scott, ALDI Test Kitchen
Prep time: 10 minutes
Cook time: 8 minutes
Servings: 8

Waffles:
2    cups Baker's Corner All Purpose Baking Mix
3    tablespoons Stonemill Ground Cinnamon
1/4    cup Baker's Corner Brown Sugar
1    cup Friendly Farms 1 Percent Milk
2    tablespoons Carlini Vegetable Oil
1    Goldhen Large Egg
1/2    cup Southern Grove Chopped Pecans
1/2    cup Southern Grove Raisins
1    cup grated carrot
      Carlini Butter Cooking Spray

Cream Cheese Drizzle:
8    ounces Happy Farms Cream Cheese
1    cup Specially Selected 100 Percent Pure Maple Syrup

To make waffles: Heat waffle iron.

In large bowl, combine baking mix, cinnamon and brown sugar. Whisk in milk, oil and egg until fully incorporated. Fold in pecans, raisins and carrot.

Coat waffle iron with nonstick spray. Ladle 1/2 cup of batter onto iron for each waffle. Cook 6-8 minutes, or until waffle is golden brown.

To make cream cheese drizzle: Using electric mixer, beat cream cheese and syrup until fully incorporated. Drizzle over waffles. Serve immediately.

Tip: Waffles can be placed in a re-sealable bag, frozen up to three months and reheated in toaster.

Source: ALDI

Enhance Your Easter with Ham

2017-04-04T08:58:00.000-07:00

From the breakfast nook to the dinner table, an Easter meal isn't complete without a delicious ham for guests to enjoy and share. Whether you're serving up a casual brunch, an early dinner or a formal holiday feast, an easy-to-prepare spiral ham is the perfect centerpiece for any meal occasion.

Perfectly cooked and hand trimmed, Smithfield spiral sliced hams make holiday entertaining quick and effortless, so you can spend less time in the kitchen and more time with family and friends.

For an added twist that will truly impress your guests, try any of Smithfield's exceptional flavor offerings, like the Baked Apple Spice Spiral Sliced Ham, part of the premium Smokehouse Reserve line. You'll also delight family and friends with flavors like Salted Caramel, Pecan Praline, Brown Sugar and Crunchy Glaze.

Serve up any leftovers as-is or easily incorporate them into an array of tasty dishes for brunch, lunch or dinner the next day. Try this Leftover Ham and Bacon Hash for a quick at-home brunch dish or use in an easy appetizer like Ham and Brie Crostini.

With flavor this easy, this could be your most delicious Easter yet. For more Easter recipe inspiration, visit Smithfield.com.

Leftover Ham and Bacon Hash

1    tablespoon Dijon mustard
2    tablespoons olive oil
3/4    teaspoon kosher salt
1    teaspoon freshly ground black pepper
2    pounds yellow potatoes, diced
8    ounces button mushrooms, quartered
1 1/2   cups Smithfield Anytime Favorites Cubed Ham or Smithfield Hickory Smoked Spiral Sliced Ham, cooked
4    slices Smithfield Hometown Original Bacon, cooked and cut into 1-inch pieces
2/3    cup jarred roasted red pepper, drained and roughly chopped
3/4    cup fresh mozzarella cheese, cubed
2-3   eggs, fried or poached to preference (optional)
1/3    cup fresh basil leaves, thinly sliced

Heat oven to 425 F. In large bowl, whisk together mustard, oil, salt and pepper until combined. Add potatoes and mushrooms, and toss to coat.

Spread potato mixture evenly onto two lightly oiled or nonstick, rimmed baking pans and roast in oven 35-40 minutes, or until potatoes and mushrooms have started to brown, stirring halfway through cooking. Add any leftover bacon or ham to mixture and stir.

Add in roasted peppers to oven-safe serving casserole (if desired) and top with cheese. Bake additional 10-15 minutes, or until cheese has softened and begun to melt. Top hash with eggs, if desired, and sliced basil.

Ham and Brie Crostini with Fig Jam

1    French baguette (10-12 ounces), sliced on bias, 1/4-inch thick (about 24 pieces)
1/2    cup extra-virgin olive oil
3/4    pound Smithfield Hickory Smoked Spiral Sliced Ham, cut into 24 pieces
9    ounces Brie cheese, sliced and cut into 24 pieces
1/4    cup fig jam

Heat oven to 400 F.

Lightly brush both sides of baguette slices with oil and place slightly spaced on rimmed baking pans. Bake 10-12 minutes, or until lightly browned and crisp.

Top each slice with ham and Brie; bake additional 5-8 minutes, or until Brie has just started to melt.

Top each crostini with fig jam and serve warm.

Source: Smithfield

A Spring-Inspired Easter Brunch

2017-03-30T06:00:00.000-07:00

Spring is blooming on your Easter table. From yellow chick cupcakes to blueberry French-toast casseroles, there are plenty of ways to wow your brunch guests with simple seasonal recipes.

"Between hiding eggs and preparing baskets, you may be tempted to fall back on brunch basics like pancakes and scrambled eggs, but that's no fun," McCormick Executive Chef Kevan Vetter said. "With simple pantry staples - like food color - and a little planning the night before, you can enjoy a fun and tasty holiday brunch."

These simple tips from Vetter can help you transform a boring brunch into a colorful Easter feast.

Waffle art is a fun way to get kids (and adults) involved during breakfast time. Try tinting the waffle batter orange by using McCormick Color from Nature Food Colors. Cut them into wedges hot out of the iron and pipe green frosting for the stems to create these Carrot-Shaped Waffles.
Making French toast for a crowd can be a hassle. Instead, make a sweet breakfast casserole the night before to pop in the oven Easter morning. Add fresh, sweet-tart blueberries to celebrate spring.
Rather than splurging on designer cupcakes, just pipe yellow marshmallow creme on mini cupcakes for a baby chick then decorate with sprinkles for the nose and cut up wafers to look like a hatching egg.

For more recipes and tips, check out McCormick.com and visit McCormick Spice on Facebook and Pinterest.

Baby Chick Cupcakes

Prep time: 30 minutes
Servings: 24

1 package (12 ounces) white confectionary coating wafers
1 cup (2 sticks) butter, softened
2 teaspoons McCormick Pure Vanilla Extract
1 box (16 ounces) confectioners' sugar
1 jar (7 ounces) marshmallow creme
1 teaspoon Sunflower color from McCormick Color from Nature Food Colors
2 tablespoons milk, plus additional (optional)
48 unfrosted mini yellow cupcakes, baked in white paper liners
sprinkles (optional)
additional McCormick Color from Nature Food Colors (optional)

To make broken egg shell pieces: melt coating wafers as directed on package. Spread on large foil-lined baking sheet to 1/4-inch thickness. Refrigerate about 10 minutes, or until firm. Break into small, irregular pieces. Set aside.
In large bowl, beat butter with electric mixer on medium speed until light and fluffy. Add vanilla; mix well. Gradually beat in confectioners' sugar, beating until well blended after each addition, frequently scraping sides and bottom of bowl. Beat in marshmallow creme until well blended. In small bowl, stir food color into milk until dissolved. Add colored milk to frosting; beat until light and fluffy. Stir in additional milk, as needed, to reach desired consistency.
To decorate cupcakes: spoon frosting into large pastry bag fitted with large round tip. Pipe two dollops of frosting on top of each other to form baby chick. If desired, insert sprinkles into face for eyes and beak. Or tint any remaining frosting with food colors to pipe out eyes and beak.
Place coating wafer pieces around bottom of baby chick to resemble broken egg shell.

Carrot-Shaped Waffles

Prep time: 10 minutes
Cook time: 20 minutes
Servings: 6

Nonstick cooking spray
2 cups all-purpose waffle and baking mix
1 1/3cups milk
1 egg
2 tablespoons vegetable oil
3 teaspoons McCormick Pure Vanilla Extract, divided
1 1/4 teaspoons Sunflower color from McCormick Color from Nature Food Colors, divided
1 teaspoon Berry color from McCormick Color from Nature Food Colors
1/2 teaspoon Sky Blue color from McCormick Color from Nature Food Colors
1 cup heavy cream
1/4 cup confectioners' sugar

Heat round waffle iron. Spray with nonstick cooking spray. In medium bowl, mix together waffle mix, milk, egg, oil, 2 teaspoons vanilla and 1 teaspoon each sunflower and berry colors until blended. Let batter stand 5 minutes to allow color to fully develop.
Pour about 1/3 cup batter onto center of waffle iron. Close lid. Cook about 3 minutes, or until no longer steaming. Carefully remove waffle. Repeat with remaining batter. Cut each waffle into 8 triangles. Set aside.
In another medium bowl, stir sky blue color and remaining sunflower color into cream. Add confectioners' sugar and remaining vanilla; beat with electric mixer on high speed until stiff peaks form. Spoon into re-sealable plastic bag. Cut piece off one bottom corner.
To decorate and serve waffles, place waffle triangles onto serving plates and pipe green colored cream on wide side of each triangle to resemble carrot tops.

Overnight Lemon Blueberry Muffin Casserole

Prep time: 15 minutes
Cook time: 30 minutes
Servings: 12

Streusel Topping:

1/2 cup firmly packed light brown sugar
1/2 cup flour
2 teaspoons McCormick Cinnamon, Ground
1/4 cup (1/2 stick) cold butter, cut into chunks

Casserole:

6 eggs
1 cup, plus 2 tablespoons, milk, divided
1/4 cup, plus 2 tablespoons, granulated sugar, divided
1 teaspoon McCormick Cinnamon, Ground
1 loaf French bread, cut into 1-inch cubes
nonstick cooking spray
1 package (8 ounces) cream cheese, softened
1 tablespoon McCormick Pure Lemon Extract
2 cups blueberries, divided

To make Streusel Topping: In medium bowl, mix together brown sugar, flour and cinnamon. Cover. Set aside until ready to assemble in the morning.
To make Casserole: In large bowl, mix together eggs, 1 cup milk, 1/4 cup granulated sugar and cinnamon with wire whisk until well blended. Add bread cubes; toss gently to coat. Pour evenly into 13-by-9-inch baking dish sprayed with nonstick cooking spray.
In medium bowl, mix together cream cheese, remaining milk and sugar, and lemon extract until well blended. Gently stir in 1 cup blueberries. Spread evenly on top of bread cubes. Top with remaining blueberries. Cover. Refrigerate overnight.
Heat oven to 350° F.
Remove casserole from refrigerator. Let stand 10-15 minutes.
Cut butter into Streusel Topping mixture with pastry blender or two knives until mixture resembles coarse crumbs. Sprinkle over casserole. Bake 30 minutes, or until golden brown. Let stand 5 minutes before serving.

SOURCE: McCormick

Modern Spins on Spring Traditions

2017-03-29T09:09:00.001-07:00

From Easter to Passover to the Kentucky Derby and beyond, there is a lamb dish for nearly every spring occasion.

While many traditions rely on lamb as a centerpiece, it doesn’t have to be prepared like grandma’s overcooked, tough and often tasteless roast. Today’s home cooks are forgoing the jar of mint jelly and using fresh mint in pesto and salsas, while serving their lamb medium-rare to preserve its tender juiciness.

If a rack of lamb is your preferred cut for spring celebrations, the American Lamb Board offers six simple steps for the perfect entree. For those who opt for roasting a boneless leg of lamb that is tender and full of flavor, try using these step-by-step instructions for a succulent lamb roast. For a real showstopper, turn off the oven, fire up the grill, butterfly a leg of lamb, season well and grill to desired doneness.
Toss grandma’s jar of mint jelly and brighten up your feasts with fresh condiments like this Mint-Pistachio Pesto or a Grilled Butterflied Leg of Lamb with Rosemary Sea Salt. For more tips and spring celebration-worthy recipes, visit americanlamb.com/spring/.

Mint-Pistachio Pesto

Recipe courtesy of the American Lamb Board

1 cup shelled, toasted, unsalted pistachios
1 cup fresh mint leaves
1/2 cup fresh Italian parsley
1/4 cup, plus 2 tablespoons, extra-virgin olive oil
2 tablespoons red wine vinegar
1 tablespoon lemon juice
1 teaspoon lemon zest
sea salt, to taste
freshly ground black pepper, to taste
pinch of red chili flakes

In food processor, pulse all ingredients until mixed but still somewhat chunky.

Grilled Butterflied Leg of Lamb with Rosemary Sea Salt

Recipe courtesy of the American Lamb Board

1/2 cup coarse sea salt
1/4 cup fresh rosemary leaves
2 1/2-3 pounds boneless leg of American lamb, trimmed and butterflied
extra-virgin olive oil
2 lemons

In food processor, grind salt and rosemary leaves together until mixture is texture of coarse sand.
Season lamb generously with rosemary salt, working it into all crevasses; it should take about 2 tablespoons. Set lamb aside at room temperature at least 30 minutes before grilling, or cover and refrigerate up to 2 days.
Heat charcoal or gas grill. Pat lamb dry, if needed, and rub lightly with olive oil to coat.
Grease grill grates with oil and place lamb on hottest part of grill. Cook with grill covered, turning once, until brown and crusty.
Move lamb to cooler part of grill and continue cooking until instant-read thermometer inserted into center registers 130° F for medium-rare, 15-25 minutes total. Transfer lamb to platter, cover with foil and let rest at least 10 minutes before cutting into thick slices against the grain.
Halve lemons and brush cut sides lightly with oil. Place cut-side down on grill until deeply charred, 2-3 minutes.
Arrange lamb slices on large platter or directly over salad. Serve with charred lemon halves for squeezing and additional rosemary salt.

SOURCE: American Lamb Board

Celebrate National Margarita Day

2017-02-21T13:00:00.000-08:00

Looking for delicious ways to celebrate National Margarita Day on February 22nd? Why not jazz up your go-to classic margarita with a different spin on the most popular mixed drink in the world. Below I’ve include recipes of four different takes on the refreshing drink made with Sauza Tequila, the Spicy Sauzarita, the Cucumber Margarita, the Banana Margarita, and the Blackberry Margarita.

Spicy Sauzarita

Ingredients:

1 part frozen limeade

1 part water

2 parts beer

1 part Sauza Blue Reposado 100% Agave Tequila

A few dashes of your favorite hot sauce

Sugar, salt, cayenne pepper (to rim glasses)

Directions:

In a pitcher, combine 1 can frozen limeade concentrate, 1 can water, 2 beers, 1 cup tequila and a few dashes of your favorite hot sauce. Chill and serve in glasses rimmed with sugar, salt and red pepper. Garnish with the cutest chili you can find.

Banana Margarita

Serves 8

Ingredients:

+ 1 can of frozen Pineapple-Orange-Banana Juice

+ 1 Can Sauza Gold Tequila

+ 3 Frozen Bananas

+ The juice of 3 limes

+ 2 cans of light beer

Directions:

Combine the first 4 ingredients in a blender until smooth. Pour into a pitcher, add beer and stir with a wooden spoon. Serve over ice.

Cucumber Margarita

Serves 4

Ingredients:

3/4 cup Sauza Blue 100% Agave Tequila

1 medium cucumber, peeled and sliced

6 ounces fresh lime juice

2 ounces DeKuyper Triple Sec

2 ounces simple syrup

Directions:

In a pint glass, muddle together sliced cucumber (except for 8) and Sauza Blue Tequila. Let sit in the refrigerator for 1 hour. Strain the cucumber tequila and combine with all ingredients in a pitcher. Stir and serve over ice. Garnish with reserved cucumber slices

Blackberry Margarita

Serves 6

Ingredients:

2 cups fresh blackberries

3/4 cup fresh lime juice

1/4 cup simple syrup

1 1/2 cups Sauza Silver Tequila

Ice

4 cups sparkling blackberry soda

Sugar

Directions:

In a blender, puree 1 cup fresh blackberries with 3/4 cup lime juice and 1/4 simple syrup. Strain into a cocktail shaker, add the tequila and ice and shake to chill. Rim Champagne flutes with sugar. Place 2-3 whole blackberries (fresh or frozen) in each glass. Pour each glass 1/3 full with the Blackberry-Lime-Tequila mixture. Top with chilled Blackberry soda.

Boost Your Recipes with Protein

2017-02-20T06:00:00.000-08:00

Anything is possible when you have the energy to take on the
day. Protein shakes have grown in popularity because they're a convenient and healthy way to curb hunger and give your body sustained energy.

When choosing a shake, look for an option such as Premier Protein Shakes, which can help provide fuel to make the day yours with sweet and savory recipes from cinnamon rolls to twice-baked potatoes. Each single-serve, 160-calorie shake is packed with 30 grams of protein, is low in fat and contains just 1 gram of sugar.

Explore more energy-boosting recipes at PremierProtein.com or Facebook.com/PremierProtein.

Old-Fashioned Caramel Cinnamon Rolls

Servings: 9

Rolls:
1 cup Premier Protein Caramel Shake
2 1/4    teaspoons (1 packet) yeast
4    tablespoons unsalted butter, melted and divided, plus additional for greasing bowl and pan
1/4    cup sugar, plus 3 tablespoons, divided
1/2    teaspoon salt
1    egg
1 1/4    cups all-purpose flour, plus additional for kneading and rolling
1 1/4    cups whole-wheat flour
1 1/2     teaspoons cinnamon

Glaze:
1/2    cup confectioners' sugar
1    tablespoon Premier Protein Caramel Shake

Heat protein shake in microwave or on stove to about 110 F, or warm to touch but not boiling.

In medium bowl, sprinkle yeast over warm protein shake and stir to combine. Let sit 3 minutes. Add 2 tablespoons melted butter, 1/4 cup sugar, salt and egg, and mix until well combined. Gradually add flour, stirring after each addition. Once dough is no longer too sticky to handle, turn dough out onto lightly floured surface. Knead 3-5 minutes to make moderately soft dough. Shape dough into ball.

Place dough in lightly greased bowl; turn once. Cover and let rise in warm place until size has doubled (about 1 hour). Punch dough down, cover and let rise 1 additional hour. Punch dough down.

Grease 8-by-8-inch glass or metal baking dish and set aside.

In separate bowl combine remaining sugar and cinnamon. On lightly floured surface, roll dough into 12-by-8-inch rectangle. Using pastry brush, brush about 1 1/2 tablespoons of remaining butter evenly over dough. Sprinkle 2/3 of cinnamon sugar mixture over dough.

Using pizza cutter or knife, cut dough into nine even 12-inch strips. Roll each strip tightly, sealing ends by pressing into dough. Arrange rolls in prepared pan. Pour remaining butter over buns then sprinkle remaining cinnamon and sugar on top. Let rise uncovered 30 minutes.

Heat oven to 350 F. Bake rolls 25-30 minutes, or until lightly browned.

While rolls cool slightly, prepare glaze. In small bowl, whisk together confectioners' sugar and protein shake until smooth. Drizzle rolls with glaze. Serve warm.

Twice-Baked Sweet and Savory Potatoes

Servings: 4

2    medium sweet potatoes
2    slices thick-cut bacon
1/2    cup finely chopped shallots
1/2     cup Premier Protein Vanilla Shake
1/8    teaspoon salt
1/16    teaspoon black pepper
1/8    teaspoon cumin
      cayenne pepper, to taste
1/4     cup grated sharp cheddar cheese, divided

Heat oven to 400 F.

Prick potatoes with fork and bake 45-60 minutes.

During last 15 minutes, cook bacon in small pan until crispy. Drain all but 1 teaspoon of fat and cook shallots over low heat until caramelized, about 5 minutes.

When potatoes are soft and cooked, remove from oven and carefully cut in half lengthwise. Scoop out soft flesh, keeping outside shell intact.

In bowl, mash potato flesh with cooked shallots, protein shake, salt, pepper, cumin, cayenne and 2 tablespoons cheese.

Fill empty potato shells with mixture. Top with remaining cheese and crumbled bacon.

Bake 10 minutes, or until potatoes are hot. Turn on broiler and cook, watching carefully, until cheese is lightly browned. Serve immediately.

Double Chocolate Breakfast Bread Pudding

Servings: 4

2 eggs, slightly beaten
1 Premier Protein Chocolate Shake
1 teaspoon ground cinnamon or nutmeg
1 teaspoon butter
6 cups (about 6 slices) soft white or whole-wheat bread cubes
2 tablespoons dark chocolate chips
2 teaspoons confectioners’ sugar

Heat oven to 350 F.

In medium bowl, whisk together eggs and protein shake, followed by cinnamon or nutmeg.

Grease 8-by-8-inch glass baking dish with butter.

Add bread cubes. Pour egg mixture over bread. Mix gently to coat. Sprinkle in chocolate chips.

Bake uncovered 20 minutes, or until knife inserted 1 inch from edge comes out clean.

Sprinkle with confectioners’ sugar. Serve warm.

Orange and Vanilla Butternut Squash Soup

Servings: 4

2 pounds (about 4 cups) butternut squash, peeled and cubed
3 tablespoons olive oil, divided
1/2 teaspoon salt, divided
1/8 teaspoon cardamom
1/8 teaspoon nutmeg
1 1/2 cups chopped leeks, white and light green parts only
2 tablespoons medium or dry sherry
1 quart low-sodium vegetable broth
1/2 teaspoon orange zest
1/2 cup Premier Protein Vanilla Shake
1/4 teaspoon freshly ground black pepper

Heat oven to 400 F.

Line baking sheet with foil.

In large bowl, toss squash with 1 table- spoon olive oil, 1/4 teaspoon salt, carda- mom and nutmeg.

Place on baking sheet and roast 25 minutes, stirring halfway through cooking time.

Meanwhile, in 3-quart pot over medium-high heat, heat remaining olive oil. Add leeks, reduce heat to mediumlow and cook 15 minutes, stirring often, until caramelized. Remove squash from oven and add to leeks. Stir in sherry and broth. Bring to boil, reduce heat to medium-low and simmer uncovered 30 minutes.

Remove from heat and blend to desired consistency using immersion or standard blender.

Reheat if desired. Stir in orange zest, protein shake, remaining salt and pepper. Serve immediately.

Source: Premier Protein

Celebrating Everyday Moments

2017-02-19T06:00:00.000-08:00

Finding time to celebrate family moments is always sweeter with a delicious ice cream dessert.

Breyers partnered with celebrity chef Curtis Stone and his wife, actress Lindsay Price Stone, to celebrate its 150th birthday. The couple created 12 delicious ice cream recipes inspired by each month of the year using Breyers Natural Vanilla ice cream. From January’s recipe featuring Fortune Cookies and Natural Vanilla Ice Cream with Mandarins and Oranges to December’s Spicy Hot Chocolate Floats, families have desserts to celebrate everyday moments all year long.

“Beyond a great taste, Breyers Natural Vanilla offers families peace of mind with its simple ingredients like sustainably farmed vanilla beans,” Curtis Stone said. “Also, it’s made with milk and cream from cows not treated with artificial growth hormones*.”

Start making the most of family time by visiting Breyers.com for more recipes and join in on the birthday celebration.

S’mores Ice Cream Birthday Pie

Prep time: 20 minutes, plus 8 hours 40 minutes freezing time
Cook time: 2 minutes
Serves: 12

Nonstick cooking spray
8 ounces milk chocolate, coarsely chopped, divided
2 1/4 teaspoons canola oil
30 chocolate wafer cookies
pinch of salt
5 graham cracker sheets, broken into bite-size pieces
6 cups Breyers Natural Vanilla Ice Cream, softened
4 large egg whites
1/2 cup sugar
birthday candles (optional)

Lightly spray 9-inch springform pan with 3-inch high sides with cooking spray.
In small bowl over simmering water, stir 3 ounces chocolate and oil until melted and blended.
In food processor, grind chocolate wafer cookies into fine crumbs (about 1 1/3 cups). Add chocolate mixture and pinch of salt and pulse until moistened. Press crumb mixture evenly onto bottom and 1 1/2 inches up sides of pan. Freeze for about 10 minutes, or until crust hardens.
In large chilled bowl, fold graham cracker pieces and remaining chocolate into ice cream. Pour mixture into frozen crust and smooth top. Freeze for about 8 hours, or until ice cream hardens. Remove pie from pan and transfer to platter. Return pie to freezer.
In large bowl, using electric hand mixer on medium-high speed, beat egg whites until foamy. Gradually add sugar and beat for about 5 minutes, or until firm glossy peaks form.
Using large spoon, dollop meringue onto pie and spread decoratively, making sure no ice cream is exposed. Using kitchen blowtorch, torch meringue until browned all over.
Freeze pie for about 30 minutes, or until meringue has stiffened. Decorate with lit birthday candles, if desired. Slice and serve immediately.

Note: Pie, without meringue topping, can be made up to 1 week ahead, covered and frozen.

Brookie Cherry Ice Cream Sandwiches

Prep time: 20 minutes, plus 2 hours 30 minutes freezing time
Cook time: 25 minutes
Serves: 8

1/2 pound fresh cherries, pitted and halved
2 tablespoons granulated sugar
1 tablespoon fresh lemon juice
4 cups Breyers Natural Vanilla Ice Cream, softened
3 cups confectioners’ sugar, sifted
1 cup natural unsweetened cocoa powder, sifted
4 large egg whites, at room temperature
pinch of salt
1/2 cup walnut pieces, coarsely chopped
nonstick cooking spray

In small saucepan over medium heat, bring cherries, granulated sugar and lemon juice to simmer, mashing cherries with potato masher or fork to break up. Simmer, stirring frequently, for about 15 minutes, or until mixture thickens. Transfer to shallow container, cover and refrigerate until cold.
In large chilled bowl, fold cherry mixture into ice cream until blended. Cover and freeze about 2 hours, or until firm.
Heat oven to 350°F. Line 2 large baking sheets with parchment paper.
Meanwhile, in medium bowl, combine confectioners’ sugar, cocoa powder, egg whites and salt. Using electric hand mixer on low speed, beat for about 1 minute, or until just blended. Fold in walnuts.
Immediately drop 16 mounds of batter onto prepared baking sheets, spacing evenly. Spray underside of spoon with cooking spray and spread mounds into 2 1/2-inch rounds. Bake 10-12 minutes, or until tops are shiny and cracked. Cool cookies completely.
Scoop ice cream onto flat side of half of cookies. Place another cookie on top of ice cream and gently press down until ice cream spreads to edges. Return sandwiches to freezer for about 30 minutes to firm up before serving.

Note: Brookies can be baked up to 1 day ahead, stored airtight at room temperature.

Roasted White Peaches with Honeycomb and Vanilla Ice Cream

Prep time: 10 minutes, plus 20 minutes cooling time
Cook time: 25 minutes
Serves: 8

1 cup sugar, divided
1 lemon, zested
4 ripe but firm white peaches, halved and pitted
2/3 cup water, plus 2 tablespoons, divided
nonstick cooking spray
1/3 cup honey
1 1/2 teaspoons baking soda
4 cups Breyers Natural Vanilla Ice Cream, divided

Heat oven to 425°F.
In small bowl, whisk 3 tablespoons sugar and lemon zest for about 1 minute, or until sugar is fragrant and moist. Arrange peaches, cut side up, in 13-by-9-inch baking dish. Pour water into dish. Sprinkle lemon sugar mixture over peaches and roast 25-30 minutes, or until peaches are slightly softened and have released their juices.
Meanwhile, lightly spray cooking spray on small baking sheet.
In medium-heavy saucepan over high heat, bring remaining sugar, honey and 2 tablespoons water to boil, stirring constantly. Reduce heat to medium-high and cook, without stirring, about 5 minutes, or until candy thermometer reaches 305°F.
Remove from heat and whisk in baking soda until blended and mixture begins to bubble.
Gently pour hot mixture onto prepared baking sheet and cool. Break honeycomb into small pieces and reserve in airtight container.
Spoon 1/2 cup ice cream into each of 8 bowls. Top with warm roasted peaches and warm juices. Sprinkle with honeycomb pieces and serve immediately.

Note: Honeycomb can be stored in airtight container at room temperature for up to 3 days.

*Suppliers of other ingredients such as cookies and sauces may not be able to make this pledge. The FDA states that no significant difference has been shown between dairy derived from rBST-treated and non-rBST-treated cows. Find more information about the Breyers pledge at Breyers.com.

SOURCE: Breyers

Comfort Food to Beat the Winter Blues

2017-02-18T05:30:00.000-08:00

When the temperature drops, there's nothing quite like the pleasure of simple and delicious comfort food. Instead of letting the winter chill get you down, warm your body and heart with dishes that are both comforting and delicious. After all, there is no better time to satisfy your cravings for feel-good favorites than during the cold winter months.

These mouthwatering winter recipes will not only help warm you up, but create a loving family dining experience that everyone can enjoy. When serving up hearty winter recipes, such as a savory Pulled Pork Grilled Cheese or delectable Baked Spaghetti, there's no better way to satisfy the craving for wholesome comfort food than with Borden Cheese and its wide range of offerings. From mild cheddar and mozzarella to Mexican, Swiss, American and more, every chunk, slice and shred is pure, creamy goodness that transforms family recipes into something truly memorable.

For more inspiration and ideas for family dinners, visit bordencheese.com.

Baked Spaghetti

Cook time: 35 minutes
Servings: 6

       Nonstick spray
   1    package (16 ounces) spaghetti
   1    tablespoon butter
   1    cup chopped onion
   1    cup chopped green pepper
   1    pound ground beef
   1    can (28 ounces) tomatoes with liquid, cut up
   1    can (4 ounces) mushrooms, drained
   1    can (2 1/4 ounces) sliced ripe olives, drained
   2    teaspoons dried oregano
   2    cups Borden Cheese Mild Cheddar Shreds
   1    can (10 3/4 ounces) condensed cream of mushroom soup
   1/2    cup water
   1/4    cup grated Parmesan cheese

Heat oven to 350 F.

Spray 9-by-13-inch baking dish with nonstick spray. Cook spaghetti according to package directions.

In large, nonstick skillet, heat butter over medium-high heat until hot. Saute onion and pepper until tender. Add ground beef and cook until beef has browned; drain.

Stir in tomatoes, mushrooms, olives and oregano. Bring to boil and reduce heat to medium. Simmer 10 minutes.

Place half of spaghetti in prepared baking dish. Top with half of vegetable-meat mixture. Sprinkle with half of cheddar cheese. Repeat layers.

Combine soup with water; pour over casserole. Sprinkle with Parmesan cheese.

Bake uncovered 30-35 minutes, or until thoroughly heated.

Ham and Gouda Quesadilla

Cook time: 15 minutes
Servings: 1

   2    teaspoons olive oil
   1    small onion, thinly sliced
   2    teaspoons Dijon mustard
   1    flour tortilla (10 inches)
   2    slices deli ham
   8    dill pickle rounds
   1/2    cup (2 ounces) Borden Cheese Gouda Shreds

In small, nonstick skillet, heat olive oil over medium-high heat until hot. Stir in onions. Cook, stirring frequently, until onions become tender and golden brown.

Spread mustard on one half of tortilla. Top with ham, onions, pickles and cheese; fold uncovered part of tortilla over filling to form semi-circle.

Cook quesadilla in dry skillet over medium-high heat until browned on both sides and cheese is melted.

Cut into four pieces and serve.

Pulled Pork Grilled Cheese

Servings: 6

Sandwiches:
   3    pounds pork shoulder
       Barbecue Sauce (recipe below)
   4    tablespoons Borden Butter
   1    loaf (1 pound) sourdough bread, sliced
   16    slices Borden Cheese Singles Sensations Extra Sharp Cheddar
Barbecue Sauce:
   2    tablespoons Borden Butter
   1    medium yellow onion, diced
   1    jalapeno, diced (optional)
   1    cup ketchup
   1/2    cup brown sugar
       liquid smoke, to taste

To make sandwiches: Heat smoker to 210 F.

Smoke pork shoulder 3-5 hours, until internal temperature reaches 150 F. Remove and wrap in aluminum foil. Refrigerate overnight.

Remove excess fat from pork. Using two forks, shred remaining meat into large bowl. Mix in Barbecue Sauce.

In skillet or griddle, brown two slices of buttered sourdough bread over medium heat.

Place slice of cheese on each piece of bread. Top with one-eighth of pulled pork mixture, second slice of cheese and another slice of buttered bread.

Turn sandwich over when bottom slice has browned and brown other side.

Tip: Use prepared pork shoulder in place of smoking pork.

To make Barbecue Sauce: In medium skillet, melt butter over medium heat. Saute onions until soft; stir in jalapenos, ketchup, sugar and liquid smoke. Bring to boil then reduce heat to medium-low and simmer 1 hour, or until sauce has thickened to desired consistency.

Tips: To make sweeter sauce, add more sugar. To make spicier, add more jalapenos.

Easy Quinoa Mac and Cheese

Cook time: 55 minutes
Servings: 4

       Nonstick spray
   2    teaspoons olive oil
   1    tablespoon minced onion
   1    clove garlic, minced
   1    cup quinoa, rinsed and drained
   2 1/2    cups water
   2    large eggs
   1    cup non-fat milk
   1    cup Borden Cheese Sharp Cheddar Shreds, divided
       chopped tomato (optional)
       green onion (optional)

Heat oven to 350 F and spray 8-by-8-inch baking dish with nonstick spray.

In medium skillet, heat oil over medium heat until hot. Add onion and garlic, and saute 1 minute, or until onion is tender.

Add quinoa and cook, stirring, until golden brown and toasted, 2-3 minutes. Add water, bring to boil, reduce heat to medium-low and simmer, covered, until water has been absorbed, about 10 minutes. Remove from heat.

In large bowl, whisk together eggs and milk. Stir quinoa into egg mixture and whisk in 1/2 cup cheese. Spread in prepared baking dish and sprinkle with remaining cheese.

Bake 30 minutes.

Garnish with chopped tomato and green onion, if desired. Serve immediately.

Source: Borden Cheese

A Perfect Cool-Weather Pairing

2017-02-17T06:00:00.000-08:00

Some foods just seem to evoke the smell, taste and feel of chilly weather.

As a beloved flavor, maple syrup can be much more than a breakfast condiment or pancake topping - it can be an impressive way to transform simple, seasonal snacks.

A delicious beverage or dessert can be enhanced with the flavor of maple. For

example, chef Megan Miller, of Baker Miller in Chicago, recommends the crisp, fresh taste of Homemade Maple Cream Soda as a beverage that pairs perfectly with the smoky kick of Stacy's(r) Fire Roasted Jalapeno Pita Chips - a pantry staple in her home.

For a sweet treat, chef Joanne Chang, of Flour in Boston, suggests New England Maple Apple Dip. This dip delivers the flavors of the season with maple syrup, fresh apples and cinnamon as another delectable accompaniment to pita chips.

By combining these seasonal ingredients, you can create delicious pairings and mouthwatering desserts. Find more chef selections and featured pairings at stacyssnacks.com.

New England Maple Apple Dip

Prep time: 5 minutes
Servings: 6

1    cup cream cheese
1/2    cup maple syrup
1/2    teaspoon cinnamon
      pinch of salt
1/4    cup Greek yogurt
2    apples, peeled and chopped into 1/4-inch cubes
      Stacy's Cinnamon Sugar Pita Chips or Stacy's Simply Naked Pita Chips

Using food processor, blend cream cheese with maple syrup, cinnamon and salt until smooth.

Fold Greek yogurt into cream cheese mixture; mix in apples.

Serve with pita chips.

Homemade Maple Cream Soda

Prep time: 1 minute
Servings: 1

1/2    ounce maple syrup
1    tablespoon warm water
      ice cubes
6    ounces sparkling water
      orange or lemon, for garnish
      Stacy's Fire Roasted Jalapeno Pita Chips

Stir maple syrup in warm water to dissolve.

Add ice and sparkling water; stir and garnish with orange or lemon.

Serve with pita chips.

Source: Stacy's

Healthy Flavors Worth Savoring

2017-02-16T05:30:00.000-08:00

Adopting healthier eating habits doesn't have to mean resorting to tasteless food. In fact, you may surprise yourself by enjoying your new lineup of healthy, wholesome meals even more than the calorie-laden dishes you covet.

These recipes are just as big on flavor as they are good for you, so you can savor every last bite all day long. Take time to start off the day with a unique twist on a nutritious smoothie by enjoying it in a bowl. Then at lunch, rely on unexpected ingredients like

ripe, juicy berries and beans to transform a ho-hum salad into a true culinary delight. Round out the day with a sensible dinner that gives you a healthy serving of protein and veggies seasoned to simple perfection.

Find more nutritious recipes that make it easy to enjoy eating right at culinary.net.

Once the dinner bell rings and it's time to focus on the night's main course without overshooting a calorie count, aim for a tasty yet healthy main dish like this recipe for Chicken and Vegetables. Combining skinless chicken thighs with frozen vegetables is a simple way to keep nutrition at the forefront while still enjoying a comforting dinner. Find more health-conscious recipes at health.gov.

Chicken and Vegetables

Recipe courtesy of the USDA
Servings: 4

1 1/2 tablespoons margarine
1 teaspoon garlic powder
1/2 cup onions, chopped
1 pound chicken thighs (4 ounces each), boneless and skinless
1 package (10 ounces) cut green beans, frozen
1/4 teaspoon pepper

In heavy skillet, melt margarine. Add garlic and onions; stir until blended. Cook over medium heat, until tender, about 5 minutes. Remove from skillet.
Place chicken in skillet. Cook over medium heat until chicken is thoroughly done and no longer pink in color, about 12 minutes. Remove chicken from skillet; keep warm.
Place green beans, pepper and cooked onions in same skillet. Cover and cook over medium-low heat until beans are tender, about 5 minutes.
Add chicken to vegetable mixture. Continue cooking, stirring occasionally, until heated through, about 3 minutes.

Note: To remove bone from bone-in chicken thighs: Place chicken on cutting board. Remove skin from thighs. Turn chicken thighs over. Cut around bone and remove.

A wealth of research shows that starting each morning with a nutritious breakfast delivers benefits throughout the day. If you're pressed for time or simply need to mix up your morning routine, put a fresh spin on a time-saving favorite by making a smoothie bowl.

According to registered dietitian and nutritionist Carolyn Brown, people love to eat with a spoon and find it more mentally and physically satisfying. The same goes for adding texture, such as a crunchy topping like goodnessknows snack squares. These satisfying, gluten free snacks are crafted with the goodness of whole nuts, real fruits and toasted oats, with no artificial colors, flavors or sweeteners. Divided into four snackable squares per serving and nestled in a layer made with dark chocolate, one individual, two-bite square contains only about 40 calories.

Find out more about how doing a little good for yourself can go a long way at goodnessknows.com.

Oatmeal Banana Smoothie Bowl

Recipe courtesy of Alison Ray of So Chic Life

2/3 cup rolled oats
1/2 cup full fat coconut milk
1 tablespoon chia seeds
1/2 teaspoon vanilla extract
sea salt
1/2 cup almond milk, 2 percent milk or soy milk
1 small banana (or 1/2 cup unsweetened applesauce)
goodnessknows snack squares (any flavor)
grated coconut, to taste

In small bowl, mix together oats, coconut milk, chia seeds, vanilla and pinch of salt. Cover and place in refrigerator at least 30 minutes, or overnight to help flavors soak in.
In blender or food processor, combine oat mixture with remaining milk and half of the banana (or applesauce). Blend until smooth and creamy.
Pour creamy oats into bowl, and top with snack squares, coconut and slices of remaining banana half.

Tip: To thin consistency, use additional milk.

The sharpness of pecorino cheese, combined with peppery arugula, complements the velvety texture of fava beans in this salad. With nutrition on your mind, a salad is always a go-to choice for a lunch that will please your taste buds without forcing you to sacrifice health goals. Find more nutritional recipes including tasty strawberries at californiastrawberries.com.

Strawberry and Fava Bean Salad with Pecorino

Recipe courtesy of California Strawberry Commission
Servings: 6

2 quarts water
kosher or sea salt
2 cups shelled fresh fava beans (about 2 pounds in pods)
2 tablespoons extra-virgin olive oil
2 tablespoons balsamic vinegar
2 tablespoons lemon juice
2 cups fresh California strawberries, stemmed and quartered
coarsely ground black pepper
3 cups rucola (wild arugula)
pecorino cheese

In large pot over high heat, bring water to boil.
Add pinch of salt and fava beans. Boil 1 minute; drain and cool fava beans in ice water.
Drain fava beans; pinch one end and slip off tough skins of larger beans (Note: skin on small beans is not usually tough). Discard skins.
Whisk together olive oil, vinegar and lemon juice.
In large bowl, season fava beans and strawberries with salt and pepper. Add rucola and enough dressing mixture to coat salad lightly. Mix gently and spoon onto platter or six salad plates.
With vegetable peeler, shave cheese generously over salad. Grind more pepper on top.

Photo courtesy of Getty Images (family photo)
SOURCE: Culinary.net

Serve a Steakhouse-Style Meal at Home

2017-02-15T13:00:00.000-08:00

Bring the delicious tastes of a traditional steakhouse to your own dining room with simple steps that make it easier than you might expect to please a room full of hungry guests.

According to a survey conducted by Idahoan, 86 percent of Americans have avoided going out to eat at a restaurant for reasons such as crowds, bad service and noise. Instead of suffering through the inconveniences, ditch those concerns and bring steakhouse flavor home - an experience 79 percent of survey respondents said they wish was easier to recreate in their own dining room.

Set the table
Rather than plating food with any old dishware, break out your nicest dishes and set the table the way a restaurant would. Remember: forks on the left, knives on the right. Pull out the linen napkins for an added upscale feel. Properly setting the table instantly gives your kitchen or dining room the feel of heading out to a restaurant.

Change the mood
Most fancy steakhouses keep the lights dimmed low, so find creative ways to mimic that ambiance at home. If you don't have a dimmer switch, invest in a smart bulb that lets you easily convert a standard fixture into a custom light in minutes. Or skip the overhead lighting altogether and instead dine by lamp or candlelight. It'll change the way your dining room traditionally looks by setting a scene that more closely matches that of a restaurant.

Also try turning on your group's favorite music to change up the audible impression of the night. It doesn't need to sound like a rock concert - just give the room some subtle liveliness with soft tunes playing in the background.

Dress the part
Another way to change the atmosphere is to ask friends and family who attend to dress in more formal clothing. Simply acting as if everyone is out on the town can help bring an elevated sense of gaiety to the room.

Start with soups

Much like in a traditional steakhouse, please your guests' palates at the start of the meal with a warm soup. Idahoan Premium Steakhouse Potato Soups - which bring together real Idaho red potatoes, flavorful spices and rich cheeses in four varieties - provide a creamy taste in every spoonful, perfect for giving your "customers" a restaurant experience from the comfort of home.

According to the survey, Americans are more likely to order a potato soup at a steakhouse than other flavors like crab bisque or broccoli cheddar, making potato soup, which can be prepared in only five minutes, an obvious option to serve prior to the main course.

Main menuAfter everyone has their fill of a creamy pre-meal soup, pile their plates with a savory meat and side dishes. A popular combination of a home-cooked steak with mashed potatoes and asparagus can easily do the trick for those who come with a big appetite.

Decadent dessert
Be sure everyone leaves a little bit of room after the hearty meal to top it all off with something simple and sweet. With the evening winding down by this point, a scoop of cool, creamy ice cream should cap off the meal perfectly.

For more delicious ideas for creating the ideal dinner at home, visit Idahoan.com.

Dining out is as much about the experience as it is delicious food. That's why when you're creating a restaurant-like meal at home, every detail counts. The little touches go a long way toward making your meal extra special.

Presentation: When serving starters like soups, present bowls plated on a saucer and be sure to include a soup spoon on the side. For the main course, take care to create attractive dishes rather than simply mounding food on the plate.

Garnish: Remember that eating is a multi-sensory experience and making food look great is the first step toward making your guests' taste buds sing. Accent plates with a sprig of parsley or a seared wedge of citrus. For a savory, cheesy potato soup, sprinkle some freshly grated cheese over top just before serving and add a pinch of scallions for a pop of color.

Service: Take a cue from well-trained servers. Be ready with refills for depleted drinks and clear empty dishes promptly.

Photo courtesy of Getty Images(family eating dinner)
Source: Idahoan

Family Meals Make a Difference

2017-02-15T05:30:00.002-08:00

Juggling jobs, kids and the demands of a busy, modern life often comes at the expense of family mealtime at home. Even though life never seems to slow down, now is the perfect time to renew your commitment to creating and serving meals at home that nourish your kids' brains and help them flourish.

Not only is time together around the table an opportunity to catch up and reconnect, numerous studies provide evidence of the positive, lifelong benefits of family meals. Regular family meals are linked to the kinds of outcomes that ensure a bright future for children: higher grades and self-esteem, healthier eating habits and less risky behaviors.

For example, according to research published in the "Journal of Pediatrics," kids and teens who share meals with their families three or more times per week are significantly less likely to be overweight, more likely to eat healthy foods and less likely to have eating disorders.

Other studies have shown that children who grow up sharing family meals are more likely to exhibit positive social behavior as adults, such as sharing, fairness and respect.

On the other hand, research also suggests that aside from missing out on the benefits, families that have fewer meals together can also experience adverse effects when it comes to certain risky behaviors. A study on the relationship between certain family characteristics and adolescent problem behaviors, published in the "Journal of Adolescent Health," found that teens who have infrequent family dinners (fewer than three per week) are 3.5 times more likely to have abused prescription drugs or have used an illegal drug; 2.5 times more likely to have used tobacco and 1.5 times more likely to have used alcohol.

Learn more about the positive impact regular meals at home together can have for your kids' emotional, intellectual and physical well-being at nationalfamilymealsmonth.org.

Meal Planning Tips
Planning for family mealtime can be tough, but it doesn't have to be. Take the stress out of planning and preparing family meals with these tips and begin reaping the benefits of more time together around the dinner table.

* Commit to having one additional meal with your family each week at home. It doesn't matter whether it is breakfast, lunch or dinner. The benefits are the same. After a month, you may be surprised by how easily your new commitment has become a habit for the entire family.

* Rely on the resources available at your local grocery store. Even when you don't feel like cooking, there are countless meal planning solutions such as pre-prepped fresh ingredients, delicious ready-made entrees and wholesome heat-and-eat dishes.

* Make meal planning a family affair. List each family member's favorite foods in each of the main food groups and see how many combinations you can create. Then ask your children to accompany you to the store to help select the ingredients (and use the trip for age-appropriate learning, such as comparing prices, reading labels, etc.).

* Save time by engaging the whole family in meal preparation. Even the littlest hands can help with tasks like setting the table.

* Set a regular meal time so you can plan other activities around it. Sit around the table, turn off the TV and put away phones and electronic devices. Keep the focus on each other.

Make Family Meals Count
Gathering the family for a daily meal offers numerous ways to make lasting impressions. Promoting one more family meal each week is an educational program created by the Food Marketing Institute Foundation and the nation's grocery stores.

Role-modeling. Spending time with adults where they can observe positive behaviors in action teaches kids valuable life skills such as using table manners and taking turns talking without interrupting.

Family values. In a busy home where various activities and demands create divides in time and attention, family meals let everyone come together to honor the family unit. Demonstrating value for family and making this together time a priority helps teach youngsters lessons about the importance of work-life balance that they will carry into adulthood.

Time to relax. Not only is mealtime a time to nourish bodies, it's a chance to force each member of the family to pause and put a temporary hold on the chaotic pace of life. Kids and grownups alike can benefit from a daily break to recharge not only physically, but mentally as well.

Fond memories. A family meal tradition has all the makings for fond childhood memories. An activity that plays an important role in the family's schedule is sure to create a lasting impression for kids when they look back on their formative years.

Photo courtesy of Getty Images
Source: Food Marketing Institute

Love is in the Air - Every Day!

2017-02-14T13:00:00.000-08:00

Chocolates? Roses? Been there, done that. Everyone wants to make sure the special someone in their lives knows how much they care. Here are some easy and fun ways to prove that he or she is number one in your book.

Make a Playlist of "Your Songs"
Whether it was playing when you first met or is the soundtrack to your favorite movie, every couple has songs that mean something special to them. In the car, leave a CD or MP3 player stocked with your most memorable tunes as a special surprise and a suddenly-better commute.

Do the house chores. Seriously.
Fix that item you've been saying you would fix forever. Empty the dishwasher and clean the bathroom. When they get home, have all the chores done, that way the only thing left to do is enjoy each other's company.

Put Pen to Paper
Hide little notes with heartfelt sentiments on the refrigerator, on the nightstand, taped to the computer screen - any place they might stumble upon it throughout a typical day. Your note might be found after a long meeting or last-minute deadline, providing a moment of reprieve and happiness during a hectic day.

Raise a Glass and Indulge - Together
Toast each other with some tasty treats. Pop some bubbly, then enjoy mixing these recipes together.

For more romantic wines and recipes, visit www.barefootwines.com.

Sweetheart Dark Chocolate Brownies

Prep: 20 minutes
Cook: 25 minutes
Makes: 10+ servings

For the brownies:
1/2    cup butter, cut into pieces
4    ounces dark chocolate, chopped
2    eggs, at room temperature
3/4    cup white sugar
1   teaspoon vanilla
1/2    cup all-purpose flour
1/4    cup unsweetened cocoa powder
1/2    teaspoon kosher salt

For the glaze:
2   ounces semisweet chocolate
1   tablespoon unsalted butter

Preheat the oven to 350°F.

In small pot over low heat, melt 1/2 cup of butter and 4 ounces of dark chocolate together until smooth.

Add eggs one at a time, and whisk to combine after each addition.

Add sugar and vanilla and stir to combine.

Add flour, cocoa powder and salt and stir until smooth.

Transfer batter into a 9 x 9 aluminum foil lined baking pan and place it into the oven for 25 minutes and bake until done.

While brownies are baking, melt together semisweet chocolate and 1 tablespoon of unsalted butter for the glaze. Once melted, set aside.

When brownies are done, let them cool.

Once cooled, drizzle glaze over brownies, and spread it on top using an offset spatula.

Barefoot Bubbly Ruby Red Bliss

Makes: 2 servings

3     ounces cranberry juice
1/2    ounce lime juice
6    ounces Barefoot Red Moscato Champagne
2    skewer cranberries for garnish

Place chilled juices in flutes. Top with Barefoot Bubbly Red Moscato. Garnish with cranberries.

Cheers!

Brownie Image: Photo courtesy of Getty Images

Source: Barefoot Wines

Winter Weather Warm-Up

2017-02-14T05:30:00.000-08:00

Sweaters and scarves aren’t the only ways to brace yourself against blustery weather. There’s no time like winter to putter in the kitchen, where the cozy heat from the stove and the aromas of mouthwatering dishes can warm you from the inside out.

Rich, hearty stews and creamy casseroles are perfect for winter dinners, but when you’re craving something other than traditional comfort food, there are plenty of other options that will chase away the chill, such as a glass of Pinot Noir.

These three dishes feature common proteins – chicken, beef and fish – in preparations that make it easy to reimagine your winter weather menu. Find more recipes and ideas for warming up this winter at culinary.net.

Fruit Juice and Fish Fillets
The temperatures may be falling, but you can still fire up the grill and fill up your plate with a tasty recipe like this Grilled Citrus Rosemary Catfish, which combines sweet juices for a citrus sauce that coats grilled catfish. Find more main dish recipes including catfish at uscatfish.com.

Grilled Citrus Rosemary Catfish

Recipe courtesy of The Catfish Institute
Servings: 4

Citrus Sauce:

1 lime, juice and zest only
1 lemon, zest only
1 orange, zest only
6 ounces pineapple juice
1/2 cup brown sugar
1 tablespoon fresh rosemary, chopped
1/4 teaspoon salt

Catfish:

4 U.S. farm-raised catfish fillets
2 lemons
salt, to taste
freshly ground black pepper, to taste

Heat grill.
To make citrus sauce: In small saucepan, combine all sauce ingredients. Bring to boil; reduce heat and simmer 5 minutes.
To make catfish: Place catfish in shallow dish and squeeze 1/2 fresh lemon over each fillet. Sprinkle with salt and pepper. Let rest 5 minutes.
Grill catfish fillets, skin-side-up, 3-4 minutes. Flip over and grill 2-3 more minutes.
Transfer catfish to serving plates and spoon warmed citrus sauce over fillets.

A Cold-Weather Solution
While it can be a challenge, there are several ways to pair food and wine appropriately during winter, despite bitter weather. A warm, comforting dish, like Roasted Chicken with Salsa Verde from James Beard award-winning chef Jonathan Waxman, combines well with rosé during the cold season. One reasonably priced wine that matches chicken well is Angeline California Rosé of Pinot Noir. The crisp flavors of light red fruits combine with the herbs accompanying the chicken. It’ll also complement the many other flavors of winter, when an array of dishes hit the table and challenge hosts to find the right wine to serve.

For more wines that work well in wintertime, visit angelinewinery.com.

Chicken and Salsa Verde

Recipe courtesy of chef Jonathan Waxman

Chicken:

1 fresh free-range organic chicken (4 pounds)
sea salt, to taste
freshly ground black pepper, to taste
1/4 cup extra-virgin olive oil
1 lemon

Salsa Verde:

1/4 cup capers in salt
4 anchovy filets
3 cloves garlic
1/2 cup chopped fresh parsley
1/2 cup chopped arugula
1/2 cup chopped fresh basil
1/2 cup chopped fresh cilantro
1/4 cup chopped tarragon
1/4 cup chopped fresh chives
1/4 cup chopped fresh sage
1 cup extra-virgin olive oil
1/4 teaspoon sea salt

To make chicken: Heat oven to 450° F.
Wash chicken in hot water. Dry with paper towels.
Using kitchen shears, cut out backbone of chicken and remove any fat (this can be added to chicken stock). Using heavy chef’s knife, cut out breastbone. Season halves with sea salt and black pepper.
Place chicken halves, skin side up, on two sizzle platters and dab with olive oil. Cut lemon in half and place 1 half, cut side down, next to chicken on each platter.
Roast chicken 35 minutes, basting every 10 minutes. When done, remove chicken to platter and pour off excess fat. Cut each breast in half and cut the thigh from the leg. Serve with salsa verde (recipe below) and garnish with roasted lemon.
To make salsa verde: Soak capers in cold water 1 hour then drain.
Soak anchovies in cold water 15 minutes then pat dry and remove bones.
Using mortar and pestle, smash capers, anchovies and garlic, until smooth, then transfer to large bowl.
Add all herbs and olive oil.
Season with sea salt.

Pair each serving with Angeline California Rosé of Pinot Noir.

Whole and Hearty
A hearty meat-and-potatoes meal is a sure way to warm up on a cold winter night. This heart-healthy, one-dish meal is made with lean top round beef, lots of vegetables and a spicy herb mixture. Find more healthy main dish ideas at health.gov.

Black Skillet Beef with Greens and Red Potatoes

Recipe courtesy of the USDA

1 pound top round beef
1 tablespoon paprika
1 1/2 teaspoons oregano
1/2 teaspoon chili powder
1/4 teaspoon garlic powder
1/4 teaspoon black pepper
1/8 teaspoon red pepper
1/8 teaspoon dry mustard
nonstick spray
8 red-skinned potatoes, halved
3 cups onion, finely chopped
2 cups beef broth
2 large garlic cloves, minced
2 large carrots, peeled and cut into 2 1/2-inch strips
2 bunches (1/2 pound each) mustard, kale or turnip greens, stems removed, coarsely torn

Partially freeze beef. Thinly slice across grain into strips 1/8-inch thick and 3 inches wide. Trim away visible fat.
Combine paprika, oregano, chili powder, garlic powder, black pepper, red pepper and dry mustard. Coat strips of meat with spice mixture.
Spray large, heavy skillet with nonstick spray. Heat pan over high heat.
Add meat; cook, stirring constantly, 5 minutes.
Add potatoes, onion, broth and garlic. Cook over medium heat, covered, 20 minutes.
Stir in carrots; lay greens over top and cook, covered, until carrots are tender, about 15 minutes.
Serve in large serving bowl with crusty bread for dunking.

Photo courtesy of Getty Images (fish photo and beef stew photo)
SOURCE: Culinary.net