Fast, Family-Friendly Recipes Make Dinner Doable

Between work, the carpool line and shuttling kids to extracurriculars, the increase in family commitments often leaves little time in the kitchen or at the dining table….

 

(Family Features) As the fall season begins, kids go back to school and schedules once again book up with activities.

Between work, the carpool line and shuttling kids to extracurriculars, the increase in family commitments often leaves little time in the kitchen or at the dining table. Although the drive-thru is an easy solution, healthier options can be scarce and the cost of takeout piles up. Instead, add some quick family meals to your arsenal.

Southwestern Bean Mexican Pizza made with READ Southwestern Bean Salad is a fun twist on the Italian favorite that pairs perfectly with fruit, carrot sticks or a salad for a complete, family-friendly meal.

For an easy make-ahead option, grab a jar of Aunt Nellie’s Beets and make Beef, Beet and Horseradish Wraps. Both recipes can help you have dinner on the table in 30 minutes or less.

For more quick and easy dinner ideas, visit READSalads.com and AuntNellies.com.

Southwestern Bean Mexican Pizza

Prep time: 15 minutes
Cook time: 10 minutes
Servings: 8-10

  • 2 cans (15 ounces each) READ Southwestern Bean Salad
  • 1 pre-baked pizza crust (10-12-inch diameter)
  • 4 slices bacon, cooked crisp and crumbled (about 1/4 cup crumbled)
  • 1/2-3/4 cup thin bell pepper strips (1/4-inch thick), any color or combination
  • 3/4 cup shredded Mexican cheese blend
  • 1/4 cup chopped fresh cilantro
  • chopped avocado (optional)
  • sour cream (optional)
  1. Drain bean salads. Place half of beans in bowl of food processor; process until pureed but chunky.
  2. Spread puree evenly over pizza crust. Spoon remaining drained beans over puree. Sprinkle with bacon, bell pepper and cheese.
  3. Bake as directed on pizza crust package until heated through and cheese is melted, about 10-12 minutes.
  4. Sprinkle with chopped cilantro. Serve with avocado and sour cream, if desired.

Nutritional information per serving: 276 calories; 11 g protein; 35 g carbohydrates; 10 g fat; 648 mg sodium; 14 mg cholesterol; 5 g dietary fiber; 11 mg iron; .02 mg thiamin; 575 IU vitamin A; 7 mg vitamin C.

Beef, Beet and Horseradish Wraps

Prep time: 30 minutes
Servings: 4

  • 1 jar (16 ounces) Aunt Nellie’s Sliced Pickled Beets
  • 1/2 cup shredded carrots
  • 1 tablespoon prepared horseradish
  • 1/2 cup spreadable cheese (such as goat cheese or herb soft cheese)
  • 2 large soft flour tortillas (about 10-12-inch diameter)
  • 10 green onions (green parts only)
  • 10 thin slices deli roast beef
  1. Drain beets; chop. Discard beet liquid. In medium bowl, combine beets, carrots and horseradish.
  2. Spread 1/4 cup cheese evenly over each tortilla, leaving 1-inch border. Arrange five green onions (do not chop) on each; press lightly into cheese. Place five slices roast beef on each tortilla to cover green onions then sprinkle beet mixture evenly over beef.
  3. Roll up tortillas in parallel direction of green onions. Wrap each roll tightly in plastic wrap. Refrigerate up to 4 hours.
  4. To serve, remove plastic wrap; cut each tortilla into two pieces.

Substitution: If horseradish is too pungent, omit or replace with diced jarred roasted red peppers or Dijon mustard.

Nutrition information per serving: 300 calories; 17 g protein; 34 g carbohydrates; 10 g fat; 520 mg sodium; 35 mg cholesterol; 2 g fiber; 3.18 mg iron; .26 mg thiamin; 2963.87 IU vitamin A; 8.79 mg vitamin C.

SOURCE:
Seneca Foods
Aunt Nellies

Back To School: Nutritious Meals for Busy School Nights

With convenient options like canned ingredients on-hand, parents can have the makings of a wholesome homemade meal right at their fingertips…..

(Family Features) When school is back in session, the real test for parents is not in the classroom, but in the kitchen. Between breakfast, lunch and dinner – not to mention snacks – meal planning seems endless and daunting.

With convenient options like canned ingredients on-hand, parents can have the makings of a wholesome homemade meal right at their fingertips.

Canned foods not only help cut down on prep time in the kitchen, but also deliver nutritional benefits. In fact, kids and adults who use six or more canned foods per week are more likely to have diets higher in 17 essential nutrients, according to a study published in “Nutrients.” Plus, cans provide year-round access to seasonal fruits and vegetables, and keep food fresh and flavorful without the need for preservatives and additives.

From on-the-go breakfasts like Vegetable Frittata Minis to hearty dinners like this Beef and Vegetable Soup and everything in-between, a well-stocked pantry – or your “cantry” – full of canned proteins, fruits, vegetables and soups can help busy parents get through the week with creative meals they can feel good about serving their families.

For more information about the nutritional benefits of cooking with canned foods and to find flavorful recipes for the back-to-school season, visit CansGetYouCooking.com.

Tuna Sliders with Green Chilies

Recipe courtesy of Cans Get You Cooking
Servings: 12

  • 1 can (5-ounce) tuna, packed in water, drained and flaked
  • 1 can (4.25-ounce) chopped green chilies
  • 1/4 cup diced celery
  • 1/4 cup diced red onion
  • 1/4 cup reduced-fat mayonnaise
  • 2 tablespoons chopped fresh cilantro or parsley
  • 6 slider rolls, split
  • lettuce leaves
  1. In large bowl, combine tuna, green chilies, celery, red onion, mayonnaise and chopped cilantro; toss to mix well.
  2. Top bottom half of each roll with lettuce leaves; top with some tuna mixture and top half of roll.

Beef and Vegetable Soup

Recipe courtesy of Cans Get You Cooking
Servings: 6

  • 1 tablespoon vegetable oil
  • 1 pound lean ground beef
  • 1 medium onion, diced
  • 2 garlic cloves, minced
  • 1 can (14 1/2 ounces) low-sodium beef broth
  • 1 can (14 1/2 ounces) sliced carrots, drained
  • 1 can (14 1/2 ounces) cut green beans
  • 1 can (14 1/2 ounces) stewed tomatoes
  • 1 teaspoon dried basil
  • 1 cup cooked egg noodles
  1. In 4-quart saucepan over medium-high heat, in hot oil, cook ground beef until well browned on all sides, stirring frequently. With slotted spoon, remove beef to bowl.
  2. In drippings remaining in saucepan over medium heat, cook onion and garlic until tender-crisp.
  3. Add beef broth, carrots, green beans, stewed tomatoes, basil and ground beef; over high heat, heat to boiling. Reduce heat to low; cover and simmer 10-15 minutes to blend flavors, stirring occasionally. Stir in cooked egg noodles.

Vegetable Frittata Minis

Recipe courtesy of Cans Get You Cooking
Servings: 36

  • Nonstick cooking spray
  • 8 large eggs
  • 1/2 cup milk
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon dried basil
  • 1 can (8 ounces) mixed vegetables, drained
  • 1/4 cup grated Parmesan cheese
  1. Heat oven to 375 F. Spray mini muffin tins with nonstick cooking spray.
  2. In large bowl, beat eggs, milk, salt, pepper and basil to blend well. Stir in mixed vegetables and Parmesan cheese.
  3. Fill prepared pans with egg mixture. Bake until egg mixture puffs and is just set in center, about 8-10 minutes.
  4. With rubber spatula, loosen frittatas from muffin cups and slide onto platter.

Gluten-Free Pumpkin and Chocolate Chip Bread

Recipe courtesy of Cans Get You Cooking
Servings: 20 (2 loaves)

  • 4 cups oat flour
  • 2 teaspoons baking soda
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground nutmeg
  • pinch of salt
  • 1 cup (2 sticks) butter, softened
  • 2 cups granulated sugar
  • 4 large eggs
  • 2 teaspoons vanilla extract
  • 1 can (15 ounces) pumpkin
  • 2 cups chopped walnuts
  • 1 cup bittersweet chocolate chips
  • 1/2 cup confectioners’ sugar
  • 1 tablespoon milk
  1. Heat oven to 350 F. Grease two 8-by-4-inch loaf pans. In large bowl, combine oat flour, baking soda, cinnamon, nutmeg and salt.
  2. In large bowl using mixer, beat butter and sugar until light and fluffy. Beat in eggs one at a time. Add vanilla, oat flour mixture and pumpkin; beat until just blended. Stir in walnuts and chocolate chips. Spoon mixture into prepared pans.
  3. Bake 50-55 minutes, or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove from pan. Cool completely.
  4. In small bowl, stir confectioners’ sugar and milk until smooth. Drizzle mixture over pumpkin bread.

SOURCE:
Cans Get You Cooking

Add a Splash of Flavor to Your Summer

Asian-inspired small plates for the entire family…….

(Family Features) The season of warm summer nights and bright sunny days calls for equally vibrant meals. As the season of entertaining continues, many at-home chefs are searching for exciting and flavorful meals to feed their family and friends.

According to Mintel’s 2018 US Flavor Trends Report, consumers continually seek to be more adventurous with their palates by trying ethnic flavors, such as those found in Asian cooking. When the hotter summer weather calls for light, fresh snackable fare, give Asian small plates a try.

Have a go at a variety of flavorful appetizers like dippable Chinese Shrimp Potstickers, which pair perfectly with a savory Thai Chicken Satay and Light Cucumber Salad. Round out your meal with a satisfying Korean Beef Bulgogi and Kimchi over Sticky Rice, featuring irresistible and exotic flavors that can have your guests coming back for more.

To create impressive meals with a variety of ingredients, incorporate an option such as Nakano clean-labeled rice vinegars, which are available in seven varieties and feature easy-to-read labels showing no more than six real, recognizable ingredients to help enhance the flavors of summertime dishes.

For more fresh and flavorful summer dishes, visit NakanoOrganic.com.

Thai Chicken Satay with Light Cucumber Salad

Prep time: 25 minutes, plus marinating
Cook time: 5 minutes
Servings: 4 (about 4 skewers per serving)

Cucumber Salad:

  • 1/3       cup Nakano Roasted Garlic Rice Vinegar
  • 2          tablespoons sugar
  • 1/2       teaspoon toasted sesame oil
  • 1/4       teaspoon red pepper flakes
  • 1/2       teaspoon salt
  • 1/2       thinly sliced English cucumber
  • 1          thinly sliced carrot
  • 1          thinly sliced scallion
  • 1/4       cup chopped peanuts,  for garnish

Chicken Satay:

  • 15        bamboo skewers
  • 2          tablespoons soy sauce
  • 1          tablespoon peanut oil
  • 1          teaspoon toasted sesame oil
  • 2          tablespoons Nakano Organic Original Seasoned Rice Vinegar
  • 1          teaspoon minced fresh ginger
  • 1/2       teaspoon ground coriander
  • 2          teaspoons ground turmeric
  • 1          pound thinly sliced chicken breast
  • fresh cilantro, for garnish

Peanut Sauce:

  • 1/4       cup scallions, chopped
  • 2          tablespoons chopped cilantro
  • 1          teaspoon minced jalapeno
  • 1          teaspoon minced garlic
  • 1/2       teaspoon minced ginger
  • 3/4       cup smooth peanut butter
  • 1          tablespoon toasted sesame oil
  • 3          tablespoons Nakano
  • Roasted Garlic
  • Rice Vinegar
  • 2          teaspoons lime juice
  • 3/4       cup coconut milk
  • 2          tablespoons hoisin sauce
  • 2          tablespoons honey
  • chopped peanuts, for garnish
  1. To make Cucumber Salad: In large bowl, combine roasted garlic rice vinegar, sugar, toasted sesame oil, red pepper flakes and salt. Add cucumbers, carrots and scallions. Cover bowl and marinate 15 minutes. Garnish with chopped peanuts.
  2. To make Chicken Satay: In dish, soak bamboo skewers. In large bowl, combine soy sauce, peanut oil, toasted sesame oil, seasoned rice vinegar, ginger, coriander, turmeric and thinly sliced chicken breast. Cover bowl and marinate 2 hours.
  3. To make Peanut Sauce: In food processor, process scallions, cilantro, jalapeno, garlic, ginger, peanut butter, toasted sesame oil, roasted garlic rice vinegar, lime juice, coconut milk, hoisin sauce and honey until smooth. Garnish with chopped peanuts.
  4. After 2 hours of marinating, skewer chicken. Heat grill or grill pan to medium heat and cook 2 minutes on each side. Garnish with cilantro and serve with Peanut Sauce and Cucumber Salad.

Korean Beef Bulgogi and Kimchi over Sticky Rice

Prep time: 15 minutes, plus marinating
Cook time: 15 minutes
Servings: 6 (about 1 cup per serving)

  • 3          tablespoons light soy sauce
  • 2          tablespoons dark brown sugar
  • 2          tablespoons Nakano Natural Rice Vinegar
  • 1          tablespoon toasted sesame oil
  • 2          minced cloves garlic
  • 1/4       cup grated red apple
  • 1          teaspoon minced fresh ginger
  • black pepper
  • 16        ounces thinly sliced rib-eye steak
  • 1          tablespoon canola oil
  • 3          cups sticky rice
  • 3          tablespoons Nakano Original Seasoned Rice Vinegar
  • 1/2       cup kimchi, prepared
  • 1          tablespoon toasted sesame seeds
  • 1          scallion, sliced
  • 1          red jalapeno, sliced
  • 1/4       cup carrots, julienned
  1. In large bowl, combine light soy sauce, dark brown sugar, natural rice vinegar, toasted sesame oil, garlic, apple, ginger and black pepper. Add in steak slices and cover bowl. Marinate 1 hour.
  2. After marinating, in large nonstick skillet over medium-high heat, heat canola oil. Add steak slices and sear, reserving marinade. Once browned, add marinade and cook 1 minute, or until slightly thickened.
  3. Cook sticky rice according to package instructions and sprinkle on seasoned rice vinegar. Serve beef bulgogi over sticky rice and garnish with kimchi, sesame seeds, scallions, red jalapeno and carrots.

Chinese Shrimp Potstickers

Prep time: 25 minutes
Cook time: 10 minutes
Servings: 6 (4 potstickers per serving)

  • 24        wonton wrappers
  • 8          ounces large raw shrimp, peeled, deveined and chopped
  • 3          tablespoons minced scallions
  • 4          canned water chestnuts, minced (approximately 1/8 cup)
  • 1          tablespoon oyster sauce
  • 3          tablespoons Nakano Original Seasoned Rice Vinegar, divided
  • 2          tablespoons peanut oil
  • 2          tablespoons water, plus additional for wonton wrappers
  • pinch of salt
  • pinch of pepper
  • 2          tablespoons soy sauce
  • 2          teaspoons toasted sesame oil
  1. To make potstickers: Set aside wonton wrappers. In large bowl, combine shrimp, scallions, water chestnuts, oyster sauce, 1 tablespoon seasoned rice vinegar, peanut oil, water, salt and pepper. Fill one wonton wrapper with 1 teaspoon filling.
  2. Lightly wet edges of wonton wrapper with water, fold into triangle and pinch edges closed. Repeat with remaining wonton wrappers and filling.
  3. In large skillet over medium-high heat, heat peanut oil. Place potstickers in skillet and cook until golden on bottoms. Once browned, add 2 tablespoons water to skillet, cover and cook 4 minutes until steamed. Remove lid and cook until water has evaporated.
  4. To make dipping sauce: In medium bowl, combine soy sauce, remaining seasoned rice vinegar and sesame oil.

SOURCE:
Nakano

Tips for Hosting a Healthy Summer Cookout

Try these simple, dietitian-approved recipes…..

(Family Features) When people think of barbecues, many think of foods loaded with fat, salt and sugar, which can seem challenging if you are trying to eat healthy. However, it is possible – and easier than you think – to host a balanced cookout with nutritious options, without sacrificing flavor or quality.

Smithfield nutritionist Erin Thacker, MA, RDN, recommends these tips for hosting a backyard barbecue that will leave your guests healthy and happy:

  • Stick to lean protein: fresh pork cuts such as sirloins, tenderloins, boneless loins and chops are packed with protein and contain key nutrients like vitamin B6, thiamin, phosphorus, niacin, potassium, riboflavin and zinc. Smithfield fresh pork tenderloins and boneless sirloin roasts are even certified by the American Heart Association* as heart-healthy foods.
  • Layer on fruits and veggies: grilled vegetables make for a quick and delicious side dish, and grilled fruits are a health-conscious way to end the meal on a lighter note.
  • Lighten up: swap mayonnaise and heavy creams for Greek yogurt and vinegars, and opt for homemade dressings or sauces instead of store-bought condiments, which often have high sugar contents.

Try these simple, dietitian-approved recipes for Grilled Fresh Pork and Veggies with Lemon or Sweet and Spicy Fresh Pork Mini Kebabs. For more healthy and great-tasting recipe ideas, visit Smithfield.com.

Grilled Fresh Pork and Veggies with Lemon

Prep time: 8 minutes
Cook time: 22 minutes
Servings: 4

  • 1 Smithfield Fresh Pork Tenderloin, cut into four thick slices
  • 2 teaspoons garlic pepper
  • 1 zucchini squash, cut in half lengthwise
  • 1 yellow summer squash, cut in half lengthwise
  • 1 large portobello mushroom
  • 1/2 large red bell pepper, cut in half lengthwise and flattened
  • 1/2 large red onion, cut into slices
  • 1 lemon, cut in half
  • 1 tablespoon olive oil
  1. Heat charcoal or gas grill to medium-high. Season fresh pork slices with garlic pepper; grill about 5 minutes per side until internal temperature reaches 145-160° F.
  2. Brush both sides of zucchini squash, yellow squash, mushroom, pepper and onion, plus cut sides of lemon, with oil.
  3. Grill vegetables for 10 minutes, turning occasionally. Add lemon to grill, cut-side down, and cook additional 2 minutes.
  4. Place vegetables and lemon on cutting board; coarsely chop vegetables. Serve with fresh pork slices on top; squeeze lemon over meat.

Nutritional information per serving: 200 calories; 6 g total fat; 1 g saturated fat; 75 mg cholesterol; 75 mg sodium; 8 g total carbohydrates; 2 g dietary fiber; 4 g sugars; 30 g protein.

Sweet and Spicy Fresh Pork Mini Kebabs

Prep time: 20 minutes
Cook time: 10 minutes
Servings: 16 kebabs

  • 1 Smithfield Roasted Garlic and Cracked Black Pepper Marinated Fresh Pork Sirloin, cut into 1-inch cubes
  • 1/2 pineapple, cored and cut into 16 (1-inch) cubes
  • 2 red bell peppers, cut into 16 (1-inch) pieces
  • 16 bamboo skewers (6 inches), soaked in water and drained
  • 2/3 cup honey
  • 2 tablespoons balsamic vinegar
  • 2 teaspoons Caribbean jerk seasoning
  1. Heat gas or charcoal grill to medium-high.
  2. Thread two pieces of fresh pork sirloin, one pineapple cube and one red pepper piece onto each skewer. Wrap exposed end of skewer with foil to discourage scorching.
  3. Mix honey, vinegar and jerk seasoning together for glaze.
  4. Grill kebabs approximately 10 minutes, turning occasionally, until fresh pork reaches internal temperature of 145° F and then rest for 3 minutes. Generously brush kebabs with glaze during last 2-3 minutes.

Nutritional information per serving: 80 calories; 1 g total fat; 0 g saturated fat; 20 mg cholesterol; 90 mg sodium; 12 g total carbohydrates; 1 g dietary fiber; 9 g sugars; 8 g protein.

*Information and recipes not provided by the American Heart Association unless expressly stated.

SOURCE:
Smithfield

Savory Summer Entertaining

These tasty foods paired with hot temperatures call for cooling off………….

(Family Features) Flavorful foods and cold drinks are the focal points of just about any summer gathering. Create a party atmosphere that can stand out by adding a bit of island infusion to both bites and beverages so your warm-weather soiree can soar to new heights.

To help add that island spark, an ingredient like bitters provides a potent flavor made from botanicals like aromatic herbs, bark, roots and fruit. While known for their ability to balance countless cocktails, it may come as a surprise that bitters are regarded by some chefs as a pantry staple, adding real depth of flavor to a variety of dishes. Bitters can be added to classic and contemporary cocktails and a range of cuisines to create taste-tempting creations.

Much like vanilla extract, when cooked, the alcohol in bitters evaporates, so bitters-infused recipes can be enjoyed by the whole family at your next backyard barbecue or patio party.

Center your spread around a summer favorite like Pulled-Pork Sliders with Bitters, a tangy Caribbean twist on a classic dish featuring a spicy chili rub. Coupled with a vinegar-based sauce dashed with Angostura aromatic bitters, an unmistakable culinary and cocktail essential made with the same secret recipe since 1824, the flavorful sliders make for a crowd-pleasing main course.

Add to the island vibe with a unique take on a tried-and-true sweet treat like cake. Orange Butter Sponge Cake enhances every party’s dessert course with the sweet and tangy combination of citrus and bitters.

These tasty foods paired with hot temperatures call for cooling off with inventive bitters-forward drink recipes like the Queen’s Park Swizzle, Angostura’s signature Trinidadian cocktail, and a summertime go-to, the Traditional Mojito. These drinks balance the art of the swizzle with the tastes of tiki to provide guests with refreshing beverage options.

Whether you’re an aspiring home chef, an amateur bartender or anything in between, you can elevate summer entertaining with bitters to complement an array of ingredients for exceptional entertaining all summer long.

Find more summertime food and drink recipes to savor at AngosturaBitters.com.

Pulled-Pork Sliders with Bitters

Servings: approximately 14 small sandwiches

Chili Rub:

  • 3-3 1/2 pounds boneless pork shoulder roast
  • 1 tablespoon cooking oil

Bitters Sauce:

  • 1 can (15 ounces) unseasoned tomato sauce
  • 1/2 cup packed dark brown sugar
  • 2 tablespoons Nature’s Intent apple cider vinegar
  • 1 tablespoon Angostura aromatic bitters
  • 1 tablespoon chili powder
  • 3 large cloves garlic, chopped
  • 1-2 tablespoons cornstarch (optional)
  • 14 small slider buns
  1. To make Chili Rub: Stir together aromatic bitters, chili powder and salt; let stand 10 minutes.
  2. Cut pork shoulder across grain into 1 1/2-2-inch thick slices; trim excess fat. If needed, cut into chunks to remove some fat.
  3. Rub meat with chili mixture. In 8-quart pot or 9-10-inch wide, high-sided saute pan with lid, heat oil. Add meat and brown on both sides, about 15 minutes total. Remove meat and place on plate; keep warm.
  4. To make Bitters Sauce: Combine tomato sauce, brown sugar, apple cider vinegar, aromatic bitters, chili powder and garlic cloves; stir well. Pour into hot, empty pan. Simmer 5 minutes, stirring and scraping bottom of pan.
  5. Return meat to pan; spoon sauce over meat. Cover and cook 1 hour and 15 minutes on low, rearranging meat halfway through cooking. Transfer meat to plate; cover with foil to keep warm.
  6. To thicken sauce, if desired: Let sauce cool in pan 5 minutes then whisk in cornstarch. Bring to boil; continue to cook and whisk until slightly thickened.
  7. To serve: Pull meat apart with two forks or fingers. Serve warm on buns, drizzled with sauce.

Queen’s Park Swizzle

Makes: 1 cocktail

  • 12-14 mint leaves
  • 1 ounce fresh lime juice
  • 1 ounce Demerara simple syrup
  • crushed ice
  • 2 ounces Caribbean rum
  • 6-8 dashes Angostura aromatic bitters
  • 1 mint sprig, for garnish
  1. In highball glass, muddle mint leaves in lime juice and simple syrup, then fill glass with dry, crushed ice.
  2. Pour rum over crushed ice and swizzle well until glass is ice cold and frosted.
  3. Pack glass with more crushed ice and top with aromatic bitters. Garnish with mint sprig.

Traditional Mojito

Makes: 1 cocktail

  • 1 cube brown sugar
  • 1/2 ounce simple syrup
  • 12-15 mint leaves
  • 3/4 ounce fresh lime juice
  • 2 ounces white rum
  • 2 dashes Angostura aromatic bitters
  • crushed ice
  • 1 bottle club soda
  • 1 mint sprig, for garnish
  1. In Collins glass, muddle brown sugar cube and simple syrup, then add mint and lightly press to extract flavor. Add lime juice, rum and aromatic bitters.
  2. Fill glass with crushed ice and swizzle.
  3. Repack with crushed ice and top with club soda. Garnish with mint sprig.
Photo courtesy of Getty Images

Orange Butter Sponge Cake

  • 8 ounces butter, plus additional for buttering pan
  • 2 cups cake flour, plus additional for flouring pan
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 2 cups granulated sugar
  • 4 large eggs
  • 1 teaspoon vanilla
  • 1 tablespoon Angostura orange bitters
  • 1 cup freshly squeezed orange juice
  • powdered or extra-fine sugar, for dusting
  1. Heat oven to 350 F.
  2. Butter and flour two 9-inch cake pans. Sift flour three times and add baking powder and salt. Set aside.
  3. With electric mixer, cream butter and sugar until light and creamy, about 10 minutes. Add eggs one at a time, beating well between additions. Add vanilla and orange bitters.
  4. Divide flour mixture into four portions. Set electric mixer on medium low and add flour alternately with orange juice, starting and ending with flour. Mix just until incorporated after each addition.
  5. Divide batter evenly between cake pans and bake 35-40 minutes, or until cake pulls away from sides of pans. Remove from oven and cool 5 minutes in cake pans before turning out.

 

SOURCE:
Angostura

Watermelon Soda Float

When it’s a hot summers day, you’ll be pleasantly surprised with the refreshing taste of watermelon, vanilla ice cream and fizzy water in this frothy concoction……

Ahhhh….soda floats.  Remember being a kid and getting so excited for a root beer float or a coke float during the hot days of summer?  One scoop, then two scoops of vanilla ice cream plopping into the glass. Oh and the root beer, the delectable liquid sugar being poured over the scoops of vanilla ice cream creating a frothy white foam at the top of the glass.  You just couldn’t wait to drop in a straw and slurp it all up.

Well, nowadays we like to change things up a bit.  We like to take a classic and give it twist.  VOILA! introducing the Watermelon Soda Float.  Not only do you get to plop in scoops of your favorite vanilla ice cream, but you’ll add in some watermelon balls, a bit of lime zest and fizzy water to give you the awesome fizz and frothy foam you loved as a kid.

When it’s a hot summers day, you’ll be pleasantly surprised with the refreshing taste of watermelon, vanilla ice cream and fizzy water in this frothy concoction.

For more beverage ideas, go to culinary.net.


Watermelon Soda Float

  • Vanilla Ice cream (2 scoops)
  • 12 watermelon balls
  • 1/2 cup watermelon juice
  • 1/2 teaspoon lime zest
  • 1/2 cup fizzy water
  1. Mix lime zest with watermelon water.
  2. Place 6 watermelon balls in tall glass.
  3. Add 1 scoop of vanilla ice cream.
  4. Add in remaining watermelon balls.
  5. Add 2nd scoop of ice cream.
  6. Pour watermelon water over the watermelon balls and ice cream.
  7. Top off with fizzy water.

Recipe adapted from Watermelon Board.

SOURCE:
Culinary.net

A Bright Breakfast

How to Make Watermelon Push Pops…………..

Getting creative with food is especially fun for little ones who like to help create and, of course, eat. Try these Watermelon Breakfast Push Pops for something sweet and mouthwatering in the morning. With bright colors and a little bit of crunch, they can help satisfy your sweet tooth and fuel your body for the day ahead. Find more creative ideas at watermelon.org/WatermelonOnTheGo.

Push Pops

  • 7 push pop molds
  • 2 cups granola
  • 2 cups watermelon chunks
  • 2 cups yogurt of choice
  1. Layer the watermelon, yogurt and granola and top with yogurt and watermelon chunks. Freeze push pop molds and enjoy the Breakfast a Go-Go when you’re on the go!

SOURCE:
National Watermelon Promotion Board

Must-Have Recipes for Your Summer Soirees

It’s important to make the most of summer by maximizing your fun in the sun with some of the best memories being made while entertaining…..

(Family Features) Summer is all about enjoying the warm weather with family and friends, but even with the longer summer days, the season can feel short for many. That’s why it’s important to make the most of summer by maximizing your fun in the sun with some of the best memories being made while entertaining al fresco.

For a fun-filled, yet relaxing summer, it’s important to keep the essentials on-hand for easy entertaining. From bright decor to refreshing drinks and fresh ingredients, party prep ensures you save time and money, and are always ready to wine and dine your guests.

No matter the occasion, a store like ALDI can be your guide to summer entertaining with everything you need to celebrate the season, including high-quality and affordable ingredients for this summer’s must-have recipes.

A fresh and easy recipe to try this summer is Grilled Chicken and Pineapple Skewers with Lemon-Cucumber Salsa. This entree pairs perfectly with a crisp, fruit-forward wine like Exquisite Collection Sauvignon Blanc or Trestoria Rosé from ALDI. When there’s a crowd to serve, consider mixing up a pitcher of Citrus Ginger Rosé Punch.

Find more seasonal recipe ideas to celebrate summer at ALDI.us.

Grilled Chicken and Pineapple Skewers with Lemon-Cucumber Salsa

Recipe courtesy of Chef Alyssa, ALDI Test Kitchen
Prep time: 15 minutes
Cook time: 15 minutes
Servings: 4

 

  • 8          skewers
  • 1          pineapple
  • 2          tablespoons Carlini Vegetable Oil
  • 1/2       teaspoon Stonemill Iodized Salt
  • 1          teaspoon Stonemill Ground Black Pepper
  • 1 3/4    pounds Never Any! Fresh Boneless Skinless Chicken Breasts, diced into 1-inch pieces

Lemon-Cucumber Salsa:

  • 1          lemon, supremed
  • 1          cucumber, diced
  • 1/2       red onion, diced
  • 1          tablespoon SimplyNature Organic Wildflower Honey
  • 1          teaspoon Stonemill Ground Black Pepper
  1. Soak wooden skewers for 15 minutes prior to grilling.
  2. Heat grill to medium-high heat.
  3. Remove rind from pineapple and dice into 1-inch pieces.
  4. In small bowl, combine oil, salt and pepper. Add chicken and pineapple; toss to coat.
  5. Alternating chicken and pineapple, pierce onto skewers.
  6. Grill skewers 8 minutes each side, or until chicken is cooked thoroughly.
  7. To make Lemon-Cucumber Salsa: In medium bowl, combine lemon, cucumber, onion, honey and pepper.
  8. Serve lemon-cucumber salsa over cooked chicken skewers.

Tip: Supreme citrus fruit by cutting off top and bottom of fruit then cut away peel and pith, leaving no white on outside of fruit. Slice each segment into wedges by cutting toward center of fruit along membrane.

Citrus Ginger Rosé Punch

Recipe courtesy of Chef Leigh An, ALDI Test Kitchen

  • 1/2       cup minced ginger
  • 1          cup Baker’s Corner Granulated Sugar
  • 1          cup water
  • 2          bottles (750 milliliters each) Trestoria Rosé, chilled
  • 5          cans (12 ounces each) PurAqua Belle Vie Grapefruit Sparkling Water, chilled
  • 2          cans (12 ounces each) PurAqua Belle Vie Lemon Sparkling Water, chilled
  1. In small pot, combine ginger, sugar and water to make simple syrup. Bring to boil. Remove from heat and allow to cool completely in refrigerator.
  2. Strain simple syrup and discard ginger.
  3. In large punch bowl or pitcher, combine rosé, grapefruit sparkling water and lemon sparkling water. Add simple syrup.
  4. Serve in chilled glasses.

Tip: Freeze lemon slices in ice cube trays or silicone muffin trays and add them to punch for pop of color.

SOURCE:
ALDI

Pair Pecans with Seasonal Produce

From salads and snacks to side dishes and main courses.

(Family Features) With summer comes the opening of farmers markets bursting with fresh produce ripe for the taking. Pair your fresh-picked bounty with wholesome pecans for power-packed seasonal recipes from salads and snacks to side dishes and main courses.

American Pecans are The Original Supernut; a naturally sweet superfood that’s nutritious, versatile and local as it’s the only major tree nut native to America. Pecans are also among the highest in “good” monounsaturated fats and contain plant protein, fiber, flavonoids and essential minerals, including copper, manganese and zinc, so you can feel good when adding them to your next meal or snack.

After a morning at the farmers market, cook up a nourishing spread for breakfast or lunch. For a quick, mess-free brunch, try Sheet Pan Eggs with Pecan Breakfast “Sausage.” Substitute flavored ground pecans for your sausage and add fresh greens for a quick, good-for-you option with plant-based protein.

For a simple yet sweet take on dessert, try Mini Pecan Lemon Berry Tarts with a three-ingredient, pecan-based crumb as the base, topped with a light filling and fresh berries.

To find additional seasonal recipes, nutrition information and cooking tips, and to learn more about America’s native nut, visit AmericanPecan.com.

Mini Pecan Lemon Berry Tarts

Mini Pecan Crusts:

  • 2          cups pecan pieces or halves
  • 1/4       cup butter, melted
  • 2          tablespoons sugar
  • 24        Mini Pecan Crusts
  • 1/2       cup lemon curd
  • 1/2       cup blueberries or raspberries
  • powdered sugar, for dusting (optional)
  1. To make Mini Pecan Crusts: Heat oven to 350° F. Line mini muffin tin with paper liners.
  2. In food processor, blend pecans, butter and sugar until mixture forms coarse dough.
  3. Scoop about 2 teaspoons pecan mixture into each muffin tin. Use back of wooden spoon or fingers to press mixture evenly along bottom and up sides of each muffin cup.
  4. Bake 12 minutes, or until crusts are golden brown. Allow crusts to cool completely before removing from pan.
  5. Spoon 1 teaspoon lemon curd into each Mini Pecan Crust. Top each with one raspberry or three small blueberries. Dust with powdered sugar, if desired.

Sheet Pan Eggs with Pecan Breakfast “Sausage”

Pecan Breakfast Sausage:

  • 1          teaspoon extra-virgin olive oil
  • 1/2       medium onion, diced (about 1/2 cup)
  • 1          tablespoon coconut aminos
  • 1          teaspoon sage
  • 1          teaspoon thyme
  • 1/4       teaspoon nutmeg
  • 1/4       teaspoon garlic powder
  • 1/4       teaspoon black pepper
  • 1/8       teaspoon cayenne pepper
  • 1          cup raw pecan halves

Sheet Pan Eggs:

  • 12        eggs, beaten
  • 3/4       cup fat-free or low-fat milk
  • 1 1/4    teaspoons salt
  • 1/2       teaspoon pepper
  • 1          cup fresh spinach, chopped
  • nonstick cooking spray
  1. Heat oven to 325° F.
  2. To make Pecan Breakfast “Sausage”: In pan over medium heat, add olive oil, onion, coconut aminos, sage, thyme, nutmeg, garlic powder, black pepper and cayenne pepper. Cook about 4 minutes until onion is translucent.
  3. In food processor, pulse onion mixture and pecans until consistency of ground beef is reached, about 8-10 pulses.
  4. To make Sheet Pan Eggs: In large bowl, whisk eggs, milk, salt and pepper until combined.
  5. Add pecan “sausage” and spinach to eggs and stir. Lightly spray nonstick 12-by-17-inch sheet pan with cooking spray. Pour egg mixture onto prepared pan. Bake 18-20 minutes, or until eggs are fully cooked.

SOURCE:
American Pecan Council

Make Summer Sweeter with Fresh Cherries

Many grocery store shelves are full of these sweet, seasonal treats………..

 

(Family Features) Summer and cherries seem to go hand-in-hand, and using fresh fruits can help boost seasonal food and drink recipes.

Whether you use them as a snack, as a special ingredient in recipes or to inspire new dishes, Northwest-grown sweet cherries are one delightful way to celebrate the summer season.

Many grocery store shelves are full of these sweet, seasonal treats. Ripened on the tree and generally harvested, packed and ready for sale within just one day, it can be difficult to find a fresher summer fruit.

Cherry recipes can be enjoyed outside the summer months, too – simply rinse, pack and freeze an extra bag or two of cherries to harness the sweet flavor and health benefits in your appetizers, desserts and sweet or savory sauces throughout the year.

Impress your guests this summer with this ice-cold Cherry Lavender Spritzer. Or try Roasted Cherry Sauce for an accompaniment to your favorite barbecued meat, as an ice cream topper or paired with a cheese plate; it’s one way to have everyone asking for more.

Find more recipes and cherry tips at nwcherries.com.

Cherry Lavender Spritzer

Servings: 6

  • 4          cups pitted and halved Northwest sweet cherries
  • 2          cups water
  • 3          tablespoons lavender
  • 2          tablespoons sugar
  • 6          Northwest sweet cherries with stems
  • 6          sprigs lavender blossoms
  1. In small saucepan, combine cherries, water, lavender and sugar. Heat mixture until it begins to boil. Remove from heat and allow mixture to cool completely. Strain and reserve liquid.
  2. For each drink, combine 4 ounces cherry-lavender mixture and 4 ounces crushed ice in tall 12-ounce cocktail glass; top each with club soda. Garnish each drink with one cherry with stem and one sprig lavender blossoms.

Variation: To make alcoholic version, shake or stir strained cherry-lavender mixture and ice with 9 ounces vodka. Strain into 8-ounce martini glasses, top each with club soda and garnish each with one cherry with stem and one sprig lavender blossoms.

Roasted Cherry Sauce

Makes: 1 cup

  • 2          cups pitted Northwest sweet cherries
  • 2/3       cup sugar
  • 2          teaspoons cornstarch
  • 1/8       teaspoon salt
  • 1/8       teaspoon black pepper
  1. Heat oven to 400° F. On foil-lined baking sheet, combine cherries, sugar, cornstarch, salt and black pepper; toss to mix.
  2. Place in oven and roast until cherries start to release juices and become soft, about 10 minutes. Cool before serving.

SOURCE:
Northwest Cherry Growers