/PRNewswire/ -- Moe's Southwest Grill is encouraging their fans to express themselves and their love for Moe's hot, flavorful, melted white cheese sauce, by entering the I Love Queso Video Contest at www.ilovequeso.com.
Moe's is accepting videos no longer than one minute in length and 50 MB in file size from today until August 1. A panel of Moe's judges will consider originality, quality, humor and sincerity - yes, the genuine expression of love for Moe's queso is part of the criteria - and will award one winner $1,000 and free Queso for a year and five finalists free Queso for a year.
"We created ilovequeso.com not only to host a video contest, but also to create a permanent home for one of our best-loved products," says Joel Bulger, vice president of marketing for Moe's. "The site is intended to live beyond this promotion and serve as a place for Queso fanatics to engage with the brand, express themselves, share content and hopefully, have some fun."
Remember the obsessive, all-consuming, can't-stop-doodling-his-name-on-everything-in-sight feeling of middle school love? The I Love Queso campaign was designed with that feeling in mind with the hopes of sparking nostalgia, a smile and some inspiration for the next great online video. For more information including the official rules, please visit www.ilovequeso.com.
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Showing posts with label tyrone. Show all posts
Showing posts with label tyrone. Show all posts
Tuesday, June 22, 2010
Friday, May 7, 2010
Fresh ways to savor sweet corn, all day long
It's a wonderful time of year. The birds are singing, flowers are blooming and the spring and early-summer crops of sweet corn are heading your way.
Crunch, natural sweetness, sunny color, vitamins: fresh sweet corn from Florida has all these assets, making it a favorite with everyone. And there are so many good ways to enjoy the ears piled high in supermarket bins. Steamed, boiled, microwaved, roasted -- and grilled, of course. Eat your fill, and then think about enjoying this fresh bounty in exciting new ways, both on and off the cob. Fresh corn is terrific any time of day -- lunch and dinner, sure, but also in the morning and don't forget snacks.
Start with breakfast or weekend brunch: Sweet Corn Pancakes. Tender corn kernels are cut off the cob and scooped into pancake batter, which gets a second hit of good corn flavor from cornmeal. This is definitely a worth-getting-up-for breakfast, especially when you top the cakes with sweet-spicy syrup made with maple syrup, apricot preserves and a touch of hot red pepper. These corn-flecked pancakes also make an easy and comforting supper - and if the kids object to the hot pepper, just leave it out.
Still thinking outside the corn crib, toss uncooked kernels of fresh corn with black beans, quinoa and a tasty mustard vinaigrette. If you feel like it, add some baby shrimp. This nutrient-packed salad is a full-on main course, perfect for lunch or dinner. Corn is a good source of vitamin C, thiamin and folic acid and also supplies the antioxidants lutein and zeaxanthin. Not familiar with quinoa? Might be a good time to get acquainted, because it's considered a super-grain, supplying all eight essential amino acids.
When it's time for dessert or a snack, fresh corn turns out to be a surprising but very appealing option. Corn on the Cob "Lollipops," from the kitchen of Florida chef Michelle Bernstein, are one irresistible treat to try. The ears are cooked until crisp-tender, then rolled in butter and spiced brown sugar. A way to eat your veggies and your dessert at the same time -- what could be better?
You're probably thinking about where your food comes from, so here are the facts: The delicious corn in season now is grown by farmers in Florida, the leading producers of fresh sweet corn. To preserve freshness, the ears are chilled immediately after harvest, packed within 24 hours and rushed to markets. Once you take the corn home, be sure to refrigerate it. You can count on this traditionally bred corn to stay fresh and sweet for up to a week.
For more ideas on serving sweet fresh corn in unexpected ways, visit the newly relaunched www.sweetfreshcorn.com. And try this great recipe:
Corn on the cob lollipops
Ingredients:
4 ears sweet fresh corn each cut in thirds
1 tablespoon light brown sugar
1/2 teaspoon salt
1/8 teaspoon ground red pepper
1/8 teaspoon ground cinnamon
1/8 teaspoon ground ginger
2 tablespoons unsalted butter, melted
12 lollypop sticks
Directions:
With the tip of a knife, poke a hole in one end of each piece of corn. In boiling salted water, cook corn for two minutes. Meanwhile, in a small bowl, combine brown sugar, salt, red pepper, cinnamon and ginger. Pour melted butter into a pie plate. Drain corn well. Roll each piece in butter; insert a stick into one end; sprinkle with brown sugar mixture.
Courtesy of ARAcontent
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Crunch, natural sweetness, sunny color, vitamins: fresh sweet corn from Florida has all these assets, making it a favorite with everyone. And there are so many good ways to enjoy the ears piled high in supermarket bins. Steamed, boiled, microwaved, roasted -- and grilled, of course. Eat your fill, and then think about enjoying this fresh bounty in exciting new ways, both on and off the cob. Fresh corn is terrific any time of day -- lunch and dinner, sure, but also in the morning and don't forget snacks.
Start with breakfast or weekend brunch: Sweet Corn Pancakes. Tender corn kernels are cut off the cob and scooped into pancake batter, which gets a second hit of good corn flavor from cornmeal. This is definitely a worth-getting-up-for breakfast, especially when you top the cakes with sweet-spicy syrup made with maple syrup, apricot preserves and a touch of hot red pepper. These corn-flecked pancakes also make an easy and comforting supper - and if the kids object to the hot pepper, just leave it out.
Still thinking outside the corn crib, toss uncooked kernels of fresh corn with black beans, quinoa and a tasty mustard vinaigrette. If you feel like it, add some baby shrimp. This nutrient-packed salad is a full-on main course, perfect for lunch or dinner. Corn is a good source of vitamin C, thiamin and folic acid and also supplies the antioxidants lutein and zeaxanthin. Not familiar with quinoa? Might be a good time to get acquainted, because it's considered a super-grain, supplying all eight essential amino acids.
When it's time for dessert or a snack, fresh corn turns out to be a surprising but very appealing option. Corn on the Cob "Lollipops," from the kitchen of Florida chef Michelle Bernstein, are one irresistible treat to try. The ears are cooked until crisp-tender, then rolled in butter and spiced brown sugar. A way to eat your veggies and your dessert at the same time -- what could be better?
You're probably thinking about where your food comes from, so here are the facts: The delicious corn in season now is grown by farmers in Florida, the leading producers of fresh sweet corn. To preserve freshness, the ears are chilled immediately after harvest, packed within 24 hours and rushed to markets. Once you take the corn home, be sure to refrigerate it. You can count on this traditionally bred corn to stay fresh and sweet for up to a week.
For more ideas on serving sweet fresh corn in unexpected ways, visit the newly relaunched www.sweetfreshcorn.com. And try this great recipe:
Corn on the cob lollipops
Ingredients:
4 ears sweet fresh corn each cut in thirds
1 tablespoon light brown sugar
1/2 teaspoon salt
1/8 teaspoon ground red pepper
1/8 teaspoon ground cinnamon
1/8 teaspoon ground ginger
2 tablespoons unsalted butter, melted
12 lollypop sticks
Directions:
With the tip of a knife, poke a hole in one end of each piece of corn. In boiling salted water, cook corn for two minutes. Meanwhile, in a small bowl, combine brown sugar, salt, red pepper, cinnamon and ginger. Pour melted butter into a pie plate. Drain corn well. Roll each piece in butter; insert a stick into one end; sprinkle with brown sugar mixture.
Courtesy of ARAcontent
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Thursday, May 6, 2010
Family Dinner Table: The Original Social Network
/PRNewswire/ -- Home may be where the heart is, but for cooking enthusiasts - many preparing for Memorial Day gatherings and other ways to kickoff the unofficial start of the summer cooking season - home also is where they fill the stomach.
In the current economy, more consumers are skipping eating out at restaurants in favor of cooking at home, according to a new national consumer survey by family-owned Masterbuilt, the maker of quality fryers, smokers and grills.
"People are returning to the family dining table. It's the original social network," said John McLemore, Masterbuilt CEO. "There's nothing quite as satisfying as sharing your news of the day with family or friends over a home-cooked meal. That builds real community. I love Twitter, but you can't digitally pass someone a fried turkey leg or a bowl of low-country boil."
Cooking is an important, fulfilling part of people's lives, especially in an era of celebrity chefs, cooking television channels and instant access to recipes on the Internet. More than four of every five people surveyed (84 percent) report cooking or preparing a meal at least once a week. Other findings:
-- 86 percent say that cooking at home is more important to them now than
it was last year at this time
-- 81 percent say that family dinners are more important to them now than
it was last year at this time
-- 31 percent say that eating out at a restaurant is more important to
them now than it was last year at this time
Consumers also are looking for new, creative ways to enjoy food. More than nine in 10 surveyed (92 percent) are experimenting with new recipes or are trying new ways of preparing food.
"As we get closer to the Memorial Day weekend, that's the signal for summer cooking, and a perfect time for people to try new things they can serve friends and family. Versatility is an important ingredient for any meal," said John McLemore, author of "Dadgum, That's Good!" a cookbook with Masterbuilt family favorites and Southern recipes that will be available in the fall from Concept, Inc.
More than four of every five people surveyed (81 percent) agreed that versatility is important when trying a new type of cooking equipment.
"Home cooks may want to fry one night or steam or boil or grill on another night," McLemore said. "When you entertain, you want variety. You want to increase the number of ways food can be enjoyed, whether it's meat, seafood or vegetables. The best kind of table is one that has a little bit of everything."
Food also is a way for people to please or impress families or guests - and more than half of those surveyed (54 percent) identified themselves as "cooking enthusiasts" who actively seek out new information about cooking or food-related products. Another two in five (39 percent) said that they ask their mother for cooking advice.
"I'm not surprised that people look for cooking information from all kinds of sources," McLemore said. "I grew up in a family that loved cooking. We'd share food and recipes with family and friends. And when we share a recipe that makes your mouth water, we share a bit of our family history."
-----
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Follow us on Twitter: @GAFrontPage
In the current economy, more consumers are skipping eating out at restaurants in favor of cooking at home, according to a new national consumer survey by family-owned Masterbuilt, the maker of quality fryers, smokers and grills.
"People are returning to the family dining table. It's the original social network," said John McLemore, Masterbuilt CEO. "There's nothing quite as satisfying as sharing your news of the day with family or friends over a home-cooked meal. That builds real community. I love Twitter, but you can't digitally pass someone a fried turkey leg or a bowl of low-country boil."
Cooking is an important, fulfilling part of people's lives, especially in an era of celebrity chefs, cooking television channels and instant access to recipes on the Internet. More than four of every five people surveyed (84 percent) report cooking or preparing a meal at least once a week. Other findings:
-- 86 percent say that cooking at home is more important to them now than
it was last year at this time
-- 81 percent say that family dinners are more important to them now than
it was last year at this time
-- 31 percent say that eating out at a restaurant is more important to
them now than it was last year at this time
Consumers also are looking for new, creative ways to enjoy food. More than nine in 10 surveyed (92 percent) are experimenting with new recipes or are trying new ways of preparing food.
"As we get closer to the Memorial Day weekend, that's the signal for summer cooking, and a perfect time for people to try new things they can serve friends and family. Versatility is an important ingredient for any meal," said John McLemore, author of "Dadgum, That's Good!" a cookbook with Masterbuilt family favorites and Southern recipes that will be available in the fall from Concept, Inc.
More than four of every five people surveyed (81 percent) agreed that versatility is important when trying a new type of cooking equipment.
"Home cooks may want to fry one night or steam or boil or grill on another night," McLemore said. "When you entertain, you want variety. You want to increase the number of ways food can be enjoyed, whether it's meat, seafood or vegetables. The best kind of table is one that has a little bit of everything."
Food also is a way for people to please or impress families or guests - and more than half of those surveyed (54 percent) identified themselves as "cooking enthusiasts" who actively seek out new information about cooking or food-related products. Another two in five (39 percent) said that they ask their mother for cooking advice.
"I'm not surprised that people look for cooking information from all kinds of sources," McLemore said. "I grew up in a family that loved cooking. We'd share food and recipes with family and friends. And when we share a recipe that makes your mouth water, we share a bit of our family history."
-----
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Tuesday, May 4, 2010
Need a healthy meal idea? Just open the cupboard
(ARA) - Putting healthy, nutritious meals on the table for your family every day often feels daunting, but it can be as easy as opening your pantry. Even on busy nights, when you may be tempted to hit the drive-through, cooking at home with simple ingredients from your pantry is a more nutritious, cost-effective and quicker solution when dinnertime rolls around.
"Keeping your pantry stocked with basic, non-perishable items is an economic and easy way for families to put nutritious meals on the table every night," says Dave Lieberman, chef and cookbook author of "The 10 Things You Need To Eat: And More Than 100 Easy and Delicious Ways to Prepare Them." "My advice is to keep a running grocery list with you at all times, and when these pantry staple items are on sale, you can purchase them in bulk - ultimately helping you stretch your grocery dollar."
All pantries should include the basics: pastas, corn starch, oil and flour, allowing you to put together family meals in a matter of minutes, but Lieberman says there are more essential, must-have items that no cupboard should be without. Here are some of his tips and tricks on stocking the perfect pantry.
Tip 1: Stock up on canned tomatoes.
Unlike fresh tomatoes, canned tomatoes contain more nutrients and lycopene because they are pre-cooked, which enhances their nutritional content. Tomatoes have a unique flavor combination of sweet, savory and acidic all at the same time, making them a staple ingredient to cuisines around the world. Studies have shown that tomatoes may help reduce heart disease risk and protect against certain types of cancers. Lieberman recommends keeping cans of Del Monte Stewed Tomatoes on hand because they have a lot of the same vegetables he normally adds to his dishes, such as onions, celery and green peppers - the perfect base for any one-pot feast.
Tip 2: Lentils keep your family feeling full, longer.
Lentils are one of the highest-fiber foods in the world. They are also rich in protein, contain no cholesterol, and virtually no fat. The best, yet often overlooked solution for adding fiber to your diet comes in the form these disk-shaped earthy legumes. The fiber in lentils will keep your family feeling satisfied, helping to prevent late-night snacking on less nutritious foods. Not sure exactly how to use lentils? A delicious family-friendly recipe Lieberman suggests is his chicken and lentil quesadillas; simply substitute lentils for traditional refried beans and serve.
Tip 3: Nuts are the perfect pantry staple snack food.
Walnuts, almonds and peanuts are great items to have on hand at a moment's notice, especially when guests drop by unexpectedly. Nuts are loaded with heart-healthy fats and omega-3s. Studies have shown that four servings a week may lower your risk for heart disease. Lieberman relies on nuts for textural contrast, especially in salads, like his green mango salad. When you finely grind nuts, you get a rich creaminess you can actually use as a substitution for dry flour in many baking recipes.
Tip 4: Don't throw out leftovers.
Shelf-stable stocks and broths are inexpensive and add a lot of flavor to all kinds of dishes, from soups to sauces. They are also a great way to add robust flavor to bland or dried-out leftovers. In addition to using stocks and broths to add excitement to food, some other great items that you probably already have in your cupboard are:
* Black pepper. Most recipes call for a dash of salt and pepper. For bigger flavor, grind your own pepper from peppercorns rather than using pre-ground pepper.
* Salt. Keep different types of salt on hand to add unique flavors to your meals, like fine sea salt and kosher salt. Avoid using iodized table salt to flavor meals, because it's very easy to over-salt your dishes with it.
* Olive oil. In addition to its health benefits, such as lowering the risk of heart disease, olive oil is considered one of the "healthy fats" you should eat. It is the perfect last-minute flavor for salads and soups. Extra virgin olive oil has the most flavor and is the least processed olive oil, meaning it's more pure; therefore, more heart healthy.
* Parmesan cheese. You'll find this ingredient in most recipes because it's delicious and lower in fat than other types of cheese. The best part? You don't need to add that much to your dish to experience the rich flavor it adds.
For more tips and recipe ideas from Lieberman about how to cook healthy and nutritious meals from your pantry, visit www.delmonte.com/solutions.
Courtesy of ARAcontent
-----
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Fayette Front Page
www.georgiafrontpage.com
Georgia Front Page
Follow us on Twitter: @GAFrontPage
"Keeping your pantry stocked with basic, non-perishable items is an economic and easy way for families to put nutritious meals on the table every night," says Dave Lieberman, chef and cookbook author of "The 10 Things You Need To Eat: And More Than 100 Easy and Delicious Ways to Prepare Them." "My advice is to keep a running grocery list with you at all times, and when these pantry staple items are on sale, you can purchase them in bulk - ultimately helping you stretch your grocery dollar."
All pantries should include the basics: pastas, corn starch, oil and flour, allowing you to put together family meals in a matter of minutes, but Lieberman says there are more essential, must-have items that no cupboard should be without. Here are some of his tips and tricks on stocking the perfect pantry.
Tip 1: Stock up on canned tomatoes.
Unlike fresh tomatoes, canned tomatoes contain more nutrients and lycopene because they are pre-cooked, which enhances their nutritional content. Tomatoes have a unique flavor combination of sweet, savory and acidic all at the same time, making them a staple ingredient to cuisines around the world. Studies have shown that tomatoes may help reduce heart disease risk and protect against certain types of cancers. Lieberman recommends keeping cans of Del Monte Stewed Tomatoes on hand because they have a lot of the same vegetables he normally adds to his dishes, such as onions, celery and green peppers - the perfect base for any one-pot feast.
Tip 2: Lentils keep your family feeling full, longer.
Lentils are one of the highest-fiber foods in the world. They are also rich in protein, contain no cholesterol, and virtually no fat. The best, yet often overlooked solution for adding fiber to your diet comes in the form these disk-shaped earthy legumes. The fiber in lentils will keep your family feeling satisfied, helping to prevent late-night snacking on less nutritious foods. Not sure exactly how to use lentils? A delicious family-friendly recipe Lieberman suggests is his chicken and lentil quesadillas; simply substitute lentils for traditional refried beans and serve.
Tip 3: Nuts are the perfect pantry staple snack food.
Walnuts, almonds and peanuts are great items to have on hand at a moment's notice, especially when guests drop by unexpectedly. Nuts are loaded with heart-healthy fats and omega-3s. Studies have shown that four servings a week may lower your risk for heart disease. Lieberman relies on nuts for textural contrast, especially in salads, like his green mango salad. When you finely grind nuts, you get a rich creaminess you can actually use as a substitution for dry flour in many baking recipes.
Tip 4: Don't throw out leftovers.
Shelf-stable stocks and broths are inexpensive and add a lot of flavor to all kinds of dishes, from soups to sauces. They are also a great way to add robust flavor to bland or dried-out leftovers. In addition to using stocks and broths to add excitement to food, some other great items that you probably already have in your cupboard are:
* Black pepper. Most recipes call for a dash of salt and pepper. For bigger flavor, grind your own pepper from peppercorns rather than using pre-ground pepper.
* Salt. Keep different types of salt on hand to add unique flavors to your meals, like fine sea salt and kosher salt. Avoid using iodized table salt to flavor meals, because it's very easy to over-salt your dishes with it.
* Olive oil. In addition to its health benefits, such as lowering the risk of heart disease, olive oil is considered one of the "healthy fats" you should eat. It is the perfect last-minute flavor for salads and soups. Extra virgin olive oil has the most flavor and is the least processed olive oil, meaning it's more pure; therefore, more heart healthy.
* Parmesan cheese. You'll find this ingredient in most recipes because it's delicious and lower in fat than other types of cheese. The best part? You don't need to add that much to your dish to experience the rich flavor it adds.
For more tips and recipe ideas from Lieberman about how to cook healthy and nutritious meals from your pantry, visit www.delmonte.com/solutions.
Courtesy of ARAcontent
-----
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Follow us on Twitter: @GAFrontPage
Tuesday, April 27, 2010
Summertime, and the cooking is easy
(ARA) - When the weather heats up, you're looking for ways to keep your cool. Incorporating new dishes that don't require a lot of heat to prepare and leave you feeling cool is a great way to survive the summer heat.
Rice, a staple ingredient in many tasty recipes, is a great item to keep in your pantry.
To keep kitchens cool when temperatures rise, Deborah Locke, product manager for RiceSelect, producers of Texmati Rice, the most widely recognized brand of aromatic rice in the United States, advises cooks to put their microwaves or rice cookers to work, rather than cooking rice on stovetops.
The Summertime Shrimp and Rice Bowl recipe is a one-dish entree that is quick, convenient, wholesome and tasty.
"If 'You can't stand the heat, get out of the kitchen' is your summertime motto, this dish will bowl you over," Locke says. "Prepare rice in advance, then, when dinnertime rolls around, simply toss some shrimp on the grill and your meal is ready in minutes."
For those pinching pennies, watching weight or who have little time to cook, it is the perfect answer to what's for dinner - especially during the summertime. "Schedules are busier than ever. It's too hot to prepare elaborate meals," says Locke.
Preparing homemade rice bowls is limited only by your imagination. If you love to cook, but don't like to follow recipes, original rice bowl creations can be made in a matter of minutes. Texmati long grain American basmati rice, available in white, light brown and whole grain brown varieties - as well as organic - has the appetizing aroma of popcorn and a subtle nutty taste that elevates the flavor profile of your dish. Simply toss cooked Texmati rice with a small amount of meat, seafood or poultry and some fresh vegetables. Season to taste and you've got a healthy dish ready in minutes.
Below is a list of foods from the pantry or fridge that serve as great mix-ins for quick and easy summertime rice bowls.
From the pantry
* Beans
* Nuts
* Olives
* Sauces
* Vinegars
* Spices and extracts
From the fridge or freezer
* Fresh vegetables
* Fresh fruit
* Fresh herbs
* Prepared salad dressings
* Rotisserie or grilled chicken
* Eggs, meat, seafood cheese
* Deli meats - ham, turkey, etc.
Summertime Shrimp and Rice Bowls
Makes four servings
Ingredients:
1 pound medium shrimp, peeled and deveined
3 cups hot cooked Texmati Rice
1 11-ounce can corn, drained
1/4 cup drained and chopped sun-dried tomatoes in oil, reserving oil
1 cup shredded Italian cheese blend
1/4 cup plus 1 tablespoon slivered fresh basil leaves
1/2 teaspoon salt
Directions:
Thread shrimp on skewers. To broil in oven, place on broiler rack coated with cooking spray. Brush shrimp with oil reserved from tomatoes. Broil four to five inches from heat for four minutes.
To cook on outdoor grill, brush shrimp with reserved oil from tomatoes. Cook skewered shrimp over hot coals four minutes. Turn and brush with additional oil. Grill four to five minutes or until done. In large bowl, combine rice, corn, tomatoes, cheese, basil and salt. Spoon into individual bowls. Top rice with shrimp.
Courtesy of ARAcontent
-----
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Fayette Front Page
www.georgiafrontpage.com
Georgia Front Page
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Rice, a staple ingredient in many tasty recipes, is a great item to keep in your pantry.
To keep kitchens cool when temperatures rise, Deborah Locke, product manager for RiceSelect, producers of Texmati Rice, the most widely recognized brand of aromatic rice in the United States, advises cooks to put their microwaves or rice cookers to work, rather than cooking rice on stovetops.
The Summertime Shrimp and Rice Bowl recipe is a one-dish entree that is quick, convenient, wholesome and tasty.
"If 'You can't stand the heat, get out of the kitchen' is your summertime motto, this dish will bowl you over," Locke says. "Prepare rice in advance, then, when dinnertime rolls around, simply toss some shrimp on the grill and your meal is ready in minutes."
For those pinching pennies, watching weight or who have little time to cook, it is the perfect answer to what's for dinner - especially during the summertime. "Schedules are busier than ever. It's too hot to prepare elaborate meals," says Locke.
Preparing homemade rice bowls is limited only by your imagination. If you love to cook, but don't like to follow recipes, original rice bowl creations can be made in a matter of minutes. Texmati long grain American basmati rice, available in white, light brown and whole grain brown varieties - as well as organic - has the appetizing aroma of popcorn and a subtle nutty taste that elevates the flavor profile of your dish. Simply toss cooked Texmati rice with a small amount of meat, seafood or poultry and some fresh vegetables. Season to taste and you've got a healthy dish ready in minutes.
Below is a list of foods from the pantry or fridge that serve as great mix-ins for quick and easy summertime rice bowls.
From the pantry
* Beans
* Nuts
* Olives
* Sauces
* Vinegars
* Spices and extracts
From the fridge or freezer
* Fresh vegetables
* Fresh fruit
* Fresh herbs
* Prepared salad dressings
* Rotisserie or grilled chicken
* Eggs, meat, seafood cheese
* Deli meats - ham, turkey, etc.
Summertime Shrimp and Rice Bowls
Makes four servings
Ingredients:
1 pound medium shrimp, peeled and deveined
3 cups hot cooked Texmati Rice
1 11-ounce can corn, drained
1/4 cup drained and chopped sun-dried tomatoes in oil, reserving oil
1 cup shredded Italian cheese blend
1/4 cup plus 1 tablespoon slivered fresh basil leaves
1/2 teaspoon salt
Directions:
Thread shrimp on skewers. To broil in oven, place on broiler rack coated with cooking spray. Brush shrimp with oil reserved from tomatoes. Broil four to five inches from heat for four minutes.
To cook on outdoor grill, brush shrimp with reserved oil from tomatoes. Cook skewered shrimp over hot coals four minutes. Turn and brush with additional oil. Grill four to five minutes or until done. In large bowl, combine rice, corn, tomatoes, cheese, basil and salt. Spoon into individual bowls. Top rice with shrimp.
Courtesy of ARAcontent
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Thursday, April 15, 2010
Kentucky’s Official Cocktail Blooms for Derby Season
(BUSINESS WIRE)--Kentucky Derby season is in full bloom, and crafting the perfect cocktail to cheer on the horses of the 136th Run for the Roses makes any Derby party one to remember.
“Whether you can attend the most exciting two minutes in sport or not, everyone can enjoy a Rose Julep and get a taste of Kentucky at its best.”
Derby party hosts can take a tip from Louisville, Ky. mixologist, Rory McCollister of Varanese restaurant, whose mint julep creation won over a handful of beverage experts during Four Roses Bourbon’s annual Rose Julep Recipe Contest.
Each year, Four Roses invites top bartenders to square off for the Rose Julep title, awarded to the Derby city’s best and most original mint julep. A panel of acclaimed Louisville chefs and restaurant and beverage critics rated each mint julep based on taste, creativity and presentation.
The 2010 edition of the Rose Julep calls for:
* 1 1/2 oz Four Roses Single Barrel Bourbon
* 1 1/2 oz Dried Cherry Lemon Zest Gastrique
* Fresh Mint
* 2 oz Tamarind Soda
* 2 oz Ginger Ale
To make the Gastrique:
* Boil and reduce
* Dried Cherries
* 2 cups sugar
* 2 cups water
* Juice of 3 lemons
* Zest of 1 lemon
Using a large mixing glass, muddle gastrique and mint. Add bourbon and shake well. Pour into tall highball glass and top with equal parts tamarind soda and ginger ale. Garnish with candied ginger rose, mint sprig and lemon zest.
“It’s amazing the talent our competition attracts and the variety of ingredients the bartenders use for the juleps each year,” said Jim Rutledge, Four Roses Master Distiller. “Whether you can attend the most exciting two minutes in sport or not, everyone can enjoy a Rose Julep and get a taste of Kentucky at its best.”
For more information on Four Roses Bourbon or instructions on how to make other recipes using Four Roses, please visit www.fourroses.us.
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“Whether you can attend the most exciting two minutes in sport or not, everyone can enjoy a Rose Julep and get a taste of Kentucky at its best.”
Derby party hosts can take a tip from Louisville, Ky. mixologist, Rory McCollister of Varanese restaurant, whose mint julep creation won over a handful of beverage experts during Four Roses Bourbon’s annual Rose Julep Recipe Contest.
Each year, Four Roses invites top bartenders to square off for the Rose Julep title, awarded to the Derby city’s best and most original mint julep. A panel of acclaimed Louisville chefs and restaurant and beverage critics rated each mint julep based on taste, creativity and presentation.
The 2010 edition of the Rose Julep calls for:
* 1 1/2 oz Four Roses Single Barrel Bourbon
* 1 1/2 oz Dried Cherry Lemon Zest Gastrique
* Fresh Mint
* 2 oz Tamarind Soda
* 2 oz Ginger Ale
To make the Gastrique:
* Boil and reduce
* Dried Cherries
* 2 cups sugar
* 2 cups water
* Juice of 3 lemons
* Zest of 1 lemon
Using a large mixing glass, muddle gastrique and mint. Add bourbon and shake well. Pour into tall highball glass and top with equal parts tamarind soda and ginger ale. Garnish with candied ginger rose, mint sprig and lemon zest.
“It’s amazing the talent our competition attracts and the variety of ingredients the bartenders use for the juleps each year,” said Jim Rutledge, Four Roses Master Distiller. “Whether you can attend the most exciting two minutes in sport or not, everyone can enjoy a Rose Julep and get a taste of Kentucky at its best.”
For more information on Four Roses Bourbon or instructions on how to make other recipes using Four Roses, please visit www.fourroses.us.
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Monday, April 12, 2010
Coffee gives a kick to spring party refreshments
(ARA) - Spring brings with it new reasons to celebrate. Warmer weather and longer days create the perfect atmosphere for a lively afternoon cocktail party or a weekend get-together with friends.
Add fresh flavor to your spring menus by incorporating an unusual ingredient like coffee into your snacks and drinks. This added detail will make your party elegant and memorable for all attendees.
"I like my party menus to be simple and enjoyable, which is why I keep Starbucks VIA Ready Brew on hand for a new twist on my favorite drinks and snacks," says Mindy Weiss, celebrity wedding planner and party enthusiast. "Coffee adds a unique flavor to tried-and-true party foods, and the convenience of Starbucks VIA allows me to enjoy my parties with my guests."
So get creative as you plan your next in-home soiree, or try one of these delicious recipes to add a little zing to your next get-together. And don't forget to visit Starbucks.com/VIA for recipe ideas for cupcakes to milk shakes to party mix.
Double Chocolate Cookies
Ingredients:
3/4 cup bittersweet chocolate, chopped
2 packets Starbucks VIA (R)
1 1/4 cups flour
1/2 cup cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter, softened
1/4 cup sugar
1/3 cup packed brown sugar
1 teaspoon vanilla extract
1 egg
1 1/2 cups chocolate chips
Directions:
Melt chocolate in a double-boiler over barely simmering water. Stir in the coffee. Combine flour, cocoa, baking soda and salt in a bowl. In a separate bowl, cream butter and sugars together until light and fluffy. Add the melted chocolate to the butter mixture and stir well. Add vanilla and egg to the chocolate mixture. Stir in the dry ingredients. Fold in chocolate chips. Divide dough into 36 balls and place on a cookie sheet, but don't flatten. Bake at 325 F for about eight minutes. Let cookies cool on the baking sheet for five minutes. Transfer to a cooling rack.
And the perfect drink to serve with these cookies is a glass of milk. But spice up your milk drink with this popular recipe from Spain and Mexico.
Horchata
Ingredients:
1 cup long-grain white rice
2 cups water
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/2 cup sugar
2 packets Starbucks VIA
2 1/2 cups milk
1/2 teaspoon zest of an orange
Directions:
Soak the rice in the water for a minimum of one hour. (Overnight works as well.) Mix rice, soaking water, vanilla, cinnamon, sugar and coffee in a blender for two minutes. Strain into a pitcher and add milk. Chill completely (overnight is fine). When ready to serve, pour the mixture into a serving pitcher leaving the sediment behind. Stir in orange zest.
Try this recipe for a new twist on a coffee drink. It is popular in both Spain and Thailand.
Bombon
Ingredients:
4 tablespoons sweetened condensed milk
1 cup hot water
1 packet Starbucks VIA
Directions:
Carefully spoon two tablespoons of the condensed milk into the bottom of two glasses. Stir the coffee together with the hot water to dissolve. Carefully pour the coffee mixture into both glasses.
And if you're looking for something very unique, try a non-alcoholic version of sangria.
Breakfast Sangria
Ingredients:
1/4 cup sugar
3 cups cranberry juice
1 cup orange juice
1 cup blueberries
1 1/2 cups strawberries quartered
1 orange with zest removed and sliced into 1/4 inch wheels
2 packets Starbucks VIA
1 cup soda water
Directions:
Combine sugar, juices and fruit in a pitcher. Stir to dissolve sugar. Let chill for several hours. Before serving, dissolve coffee with a tablespoon of hot water in a large glass. Add a cup of the juice mixture and stir to fully combine. Add this coffee mixture back into the sangria pitcher and stir to combine. Right before serving, mix in the soda water. Combine the zest with an equal amount of sugar. Dip moistened rims of tall glasses into the orange-sugar mixture for a sparkling visual and flavor. Fill the glasses with sangria mixture.
Courtesy of ARAcontent
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Add fresh flavor to your spring menus by incorporating an unusual ingredient like coffee into your snacks and drinks. This added detail will make your party elegant and memorable for all attendees.
"I like my party menus to be simple and enjoyable, which is why I keep Starbucks VIA Ready Brew on hand for a new twist on my favorite drinks and snacks," says Mindy Weiss, celebrity wedding planner and party enthusiast. "Coffee adds a unique flavor to tried-and-true party foods, and the convenience of Starbucks VIA allows me to enjoy my parties with my guests."
So get creative as you plan your next in-home soiree, or try one of these delicious recipes to add a little zing to your next get-together. And don't forget to visit Starbucks.com/VIA for recipe ideas for cupcakes to milk shakes to party mix.
Double Chocolate Cookies
Ingredients:
3/4 cup bittersweet chocolate, chopped
2 packets Starbucks VIA (R)
1 1/4 cups flour
1/2 cup cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter, softened
1/4 cup sugar
1/3 cup packed brown sugar
1 teaspoon vanilla extract
1 egg
1 1/2 cups chocolate chips
Directions:
Melt chocolate in a double-boiler over barely simmering water. Stir in the coffee. Combine flour, cocoa, baking soda and salt in a bowl. In a separate bowl, cream butter and sugars together until light and fluffy. Add the melted chocolate to the butter mixture and stir well. Add vanilla and egg to the chocolate mixture. Stir in the dry ingredients. Fold in chocolate chips. Divide dough into 36 balls and place on a cookie sheet, but don't flatten. Bake at 325 F for about eight minutes. Let cookies cool on the baking sheet for five minutes. Transfer to a cooling rack.
And the perfect drink to serve with these cookies is a glass of milk. But spice up your milk drink with this popular recipe from Spain and Mexico.
Horchata
Ingredients:
1 cup long-grain white rice
2 cups water
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/2 cup sugar
2 packets Starbucks VIA
2 1/2 cups milk
1/2 teaspoon zest of an orange
Directions:
Soak the rice in the water for a minimum of one hour. (Overnight works as well.) Mix rice, soaking water, vanilla, cinnamon, sugar and coffee in a blender for two minutes. Strain into a pitcher and add milk. Chill completely (overnight is fine). When ready to serve, pour the mixture into a serving pitcher leaving the sediment behind. Stir in orange zest.
Try this recipe for a new twist on a coffee drink. It is popular in both Spain and Thailand.
Bombon
Ingredients:
4 tablespoons sweetened condensed milk
1 cup hot water
1 packet Starbucks VIA
Directions:
Carefully spoon two tablespoons of the condensed milk into the bottom of two glasses. Stir the coffee together with the hot water to dissolve. Carefully pour the coffee mixture into both glasses.
And if you're looking for something very unique, try a non-alcoholic version of sangria.
Breakfast Sangria
Ingredients:
1/4 cup sugar
3 cups cranberry juice
1 cup orange juice
1 cup blueberries
1 1/2 cups strawberries quartered
1 orange with zest removed and sliced into 1/4 inch wheels
2 packets Starbucks VIA
1 cup soda water
Directions:
Combine sugar, juices and fruit in a pitcher. Stir to dissolve sugar. Let chill for several hours. Before serving, dissolve coffee with a tablespoon of hot water in a large glass. Add a cup of the juice mixture and stir to fully combine. Add this coffee mixture back into the sangria pitcher and stir to combine. Right before serving, mix in the soda water. Combine the zest with an equal amount of sugar. Dip moistened rims of tall glasses into the orange-sugar mixture for a sparkling visual and flavor. Fill the glasses with sangria mixture.
Courtesy of ARAcontent
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Wednesday, February 10, 2010
Have a heart and serve quick-to-fix healthy treats
(ARA) - Your loved ones will feel the love this Valentine's Day when you serve up dazzling dishes that delight the taste buds and promote happy, healthy hearts.
Bright, colorful fresh fruits bursting with delicious juicy flavors are sweet treats you can offer your family right now. Thanks to an abundant supply of fresh fruit from Chile, where it's summer, you can enjoy all your favorite fruits all winter long.
Fresh fruits sliced as toppings for a very yummy dessert pizza or fresh blueberries scattered like sparkling jewels in a main course salad turn a meal into a true celebration of the heart.
"In addition to providing a healthy bounty of antioxidants - which are proven to prevent cellular aging and offer protection against memory loss, stroke and several types of cancer - blueberries also lower the risk of heart disease," says Dr. Steven Pratt, a noted nutrition expert and author of the book "SuperFoodsRx."
Numerous studies have shown that the fiber in fruits can lower cholesterol and reduce the risk of heart disease and obesity. More recent evidence has found that special nutritional compounds present in fruits provide additional protection from heart disease. Plus, they may also help prevent cancer, Alzheimer's disease and age-related loss of vision.
Ironically, even with all the new scientific evidence available, the vast majority of Americans still haven't been getting enough fruit and vegetables to eat, according to the Centers for Disease Control and Prevention. That's probably because in the past there wasn't much variety to choose from during the long winter months. But now with the availability of fresh fruits all year round, it's easier than ever to enrich your family's diet with natural healthfulness found in fruit.
Plus, with fresh ripe fruit at the ready, these dishes go together in a snap. No thawing or cooking needed. Just rinse and slice the tasty fruit, toss in those delectable blueberries and go.
Fresh Fruit Pizza
Serves 4
Ingredients:
2 8- to 9-inch tortillas, preferably whole wheat
1 tablespoon sugar
1/4 teaspoon ground cinnamon
3/4 cup mascarpone or cream cheese
2 1/2 cups thinly sliced fresh Chilean fruit including nectarines, plums, kiwi and blueberries
1/4 cup apricot jam, melted
Directions:
Preheat oven to 350 F. Sprinkle tortillas with sugar and cinnamon; place on baking sheet and bake until crisp, 10 to 12 minutes. Remove from oven; cool. Spread with cheese, leaving a 1-inch border around the edge. Arrange fruit on the cheese. Brush with jam to create a glossy finish. To serve, use a large knife to cut pizzas into quarters and serve immediately.
Salmon, Fresh Blueberries and Lemon Salad with Chive Vinaigrette
Serves 4
Ingredients:
8 cups salad greens in small pieces
1 pound salmon fillet, poached
1 1/2 cups fresh blueberries
Lemon zest to garnish
Vinaigrette:
2 tablespoons fresh lemon juice
1/2 cup olive oil
2 tablespoons white wine
Vinegar
Salt and pepper to taste
1 tablespoon fresh chives
Directions:
Divide salad greens on four salad plates. Divide salmon and arrange on greens. Sprinkle on blueberries. Top with lemon zest. In a jar with a lid, add all the vinaigrette ingredients. Shake well. Serve salads chilled with the dressing alongside.
Courtesy of ARAcontent
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Bright, colorful fresh fruits bursting with delicious juicy flavors are sweet treats you can offer your family right now. Thanks to an abundant supply of fresh fruit from Chile, where it's summer, you can enjoy all your favorite fruits all winter long.
Fresh fruits sliced as toppings for a very yummy dessert pizza or fresh blueberries scattered like sparkling jewels in a main course salad turn a meal into a true celebration of the heart.
"In addition to providing a healthy bounty of antioxidants - which are proven to prevent cellular aging and offer protection against memory loss, stroke and several types of cancer - blueberries also lower the risk of heart disease," says Dr. Steven Pratt, a noted nutrition expert and author of the book "SuperFoodsRx."
Numerous studies have shown that the fiber in fruits can lower cholesterol and reduce the risk of heart disease and obesity. More recent evidence has found that special nutritional compounds present in fruits provide additional protection from heart disease. Plus, they may also help prevent cancer, Alzheimer's disease and age-related loss of vision.
Ironically, even with all the new scientific evidence available, the vast majority of Americans still haven't been getting enough fruit and vegetables to eat, according to the Centers for Disease Control and Prevention. That's probably because in the past there wasn't much variety to choose from during the long winter months. But now with the availability of fresh fruits all year round, it's easier than ever to enrich your family's diet with natural healthfulness found in fruit.
Plus, with fresh ripe fruit at the ready, these dishes go together in a snap. No thawing or cooking needed. Just rinse and slice the tasty fruit, toss in those delectable blueberries and go.
Fresh Fruit Pizza
Serves 4
Ingredients:
2 8- to 9-inch tortillas, preferably whole wheat
1 tablespoon sugar
1/4 teaspoon ground cinnamon
3/4 cup mascarpone or cream cheese
2 1/2 cups thinly sliced fresh Chilean fruit including nectarines, plums, kiwi and blueberries
1/4 cup apricot jam, melted
Directions:
Preheat oven to 350 F. Sprinkle tortillas with sugar and cinnamon; place on baking sheet and bake until crisp, 10 to 12 minutes. Remove from oven; cool. Spread with cheese, leaving a 1-inch border around the edge. Arrange fruit on the cheese. Brush with jam to create a glossy finish. To serve, use a large knife to cut pizzas into quarters and serve immediately.
Salmon, Fresh Blueberries and Lemon Salad with Chive Vinaigrette
Serves 4
Ingredients:
8 cups salad greens in small pieces
1 pound salmon fillet, poached
1 1/2 cups fresh blueberries
Lemon zest to garnish
Vinaigrette:
2 tablespoons fresh lemon juice
1/2 cup olive oil
2 tablespoons white wine
Vinegar
Salt and pepper to taste
1 tablespoon fresh chives
Directions:
Divide salad greens on four salad plates. Divide salmon and arrange on greens. Sprinkle on blueberries. Top with lemon zest. In a jar with a lid, add all the vinaigrette ingredients. Shake well. Serve salads chilled with the dressing alongside.
Courtesy of ARAcontent
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Monday, January 25, 2010
Yogurt Named Food Trend of the Decade
/PR Newswire/ -- Americans are eating more yogurt than ever before, and Dairy Council of California advises that consumers can benefit from even more culture.
Yogurt was named the food trend of the decade by Harry Balzer, Vice President with the market research firm NPD Group.
"It's very convenient. It's very individualized ..." said Balzer of yogurt in a Jan. 1 interview with National Public Radio. "This is just for you. It's your own flavor. It has a health halo certainly surrounding it. It really does define what I think America wants from its food supply."
Plain or flavored, served in a cup, a tube or a tub, yogurt provides calcium, potassium and high-quality protein. Some yogurts are fortified with vitamin D, which promotes calcium absorption and bone health. Yogurt is also a good option for people who have trouble drinking fluid milk. The "live active cultures" in yogurt feed on lactose, milk's natural sugar, making yogurt an excellent choice if you're lactose intolerant.
According to consumption research conducted by Dairy Council of California, families with children and adults in their 30s eat the most yogurt, with adults eating less in their older years. There's plenty room for growth within the yogurt category, according to registered dietitian Andrea Garen.
"Americans have certainly embraced single-serving flavored and frozen yogurts, but plain, unflavored yogurt is still fairly foreign," said Garen, Project Manager with Dairy Council of California. "Yogurt is a versatile food ingredient used around the world, particularly in Greek and Indian cuisine."
Garen recommends traditional recipes like Chicken Souvlaki, Cucumber Yogurt Soup, Tandoori Chicken or Raita for introducing plain yogurt in your diet. Its tangy flavor also works well in salad dressings, dips and other recipes. Kids enjoy adding their favorite fruits like strawberries, mangos or bananas to plain yogurt sweetened with honey, maple syrup or vanilla.
For more recipes and information on the benefits of flavored and plain yogurt, visit the Meals Matter website at http://www.mealsmatter.org/
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Yogurt was named the food trend of the decade by Harry Balzer, Vice President with the market research firm NPD Group.
"It's very convenient. It's very individualized ..." said Balzer of yogurt in a Jan. 1 interview with National Public Radio. "This is just for you. It's your own flavor. It has a health halo certainly surrounding it. It really does define what I think America wants from its food supply."
Plain or flavored, served in a cup, a tube or a tub, yogurt provides calcium, potassium and high-quality protein. Some yogurts are fortified with vitamin D, which promotes calcium absorption and bone health. Yogurt is also a good option for people who have trouble drinking fluid milk. The "live active cultures" in yogurt feed on lactose, milk's natural sugar, making yogurt an excellent choice if you're lactose intolerant.
According to consumption research conducted by Dairy Council of California, families with children and adults in their 30s eat the most yogurt, with adults eating less in their older years. There's plenty room for growth within the yogurt category, according to registered dietitian Andrea Garen.
"Americans have certainly embraced single-serving flavored and frozen yogurts, but plain, unflavored yogurt is still fairly foreign," said Garen, Project Manager with Dairy Council of California. "Yogurt is a versatile food ingredient used around the world, particularly in Greek and Indian cuisine."
Garen recommends traditional recipes like Chicken Souvlaki, Cucumber Yogurt Soup, Tandoori Chicken or Raita for introducing plain yogurt in your diet. Its tangy flavor also works well in salad dressings, dips and other recipes. Kids enjoy adding their favorite fruits like strawberries, mangos or bananas to plain yogurt sweetened with honey, maple syrup or vanilla.
For more recipes and information on the benefits of flavored and plain yogurt, visit the Meals Matter website at http://www.mealsmatter.org/
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Friday, January 22, 2010
Quick Meal Tips For Game Day Entertaining
(NAPSI)-If the gang is headed to your house to watch the game, chili is a great crowd-pleaser that's easy to make.
Cooking chili in a slow cooker is simple and it gets the host out of the kitchen and into the game. Just place a disposable liner in the cooker, add the ingredients, cover and set the controls. When the whistle blows, you have a meal your team will love. Slow cooker liners from Reynolds make cleanup a snap. Just toss the disposable liner when you're done--no scrubbing or soaking required.
Put assorted toppings such as sour cream, grated cheese, chopped onions and more in bowls before everyone arrives to serve with this hearty game day favorite:
Game Day Chili
Prep Time: 15 minutes
Cook Time: 3-7 hours
Serves: 8
1 Reynolds® Slow Cooker Liner
1 pound lean ground beef
1 medium green bell pepper, chopped
1 small onion, chopped
2 cans (15 oz.) red kidney beans, undrained
2 packages (1.25 oz.) chili seasoning mix
1 can (15 oz.) tomato sauce
1 can (10 oz.) diced tomatoes and green chilies
Cheese and sour cream (optional)
Open slow cooker liner and place it inside a 5- to 6½ -quart slow cooker bowl. Fit liner snugly against the bottom and sides of bowl; pull top of liner over rim of bowl. Brown ground beef, bell pepper and onion in a large skillet over medium-high heat, stirring occasionally, until beef is no longer pink. Drain well. Place beef mixture into slow cooker liner. Combine remaining ingredients in a medium bowl. Pour over beef mixture; gently stir with wooden or plastic spoon to combine. Place lid on slow cooker. Cook on low for 6 to 7 hours or on high for 3 to 3½ hours until heated through. Carefully remove lid to allow steam to escape. Serve food directly from slow cooker liner. Do not lift or transport liner with food inside.
Cook's tip: Store your slow cooker liners in the cooker itself. That way, you'll have them when you need them.
For more recipes and ideas, go to www.slowcookerliners.com.
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Cooking chili in a slow cooker is simple and it gets the host out of the kitchen and into the game. Just place a disposable liner in the cooker, add the ingredients, cover and set the controls. When the whistle blows, you have a meal your team will love. Slow cooker liners from Reynolds make cleanup a snap. Just toss the disposable liner when you're done--no scrubbing or soaking required.
Put assorted toppings such as sour cream, grated cheese, chopped onions and more in bowls before everyone arrives to serve with this hearty game day favorite:
Game Day Chili
Prep Time: 15 minutes
Cook Time: 3-7 hours
Serves: 8
1 Reynolds® Slow Cooker Liner
1 pound lean ground beef
1 medium green bell pepper, chopped
1 small onion, chopped
2 cans (15 oz.) red kidney beans, undrained
2 packages (1.25 oz.) chili seasoning mix
1 can (15 oz.) tomato sauce
1 can (10 oz.) diced tomatoes and green chilies
Cheese and sour cream (optional)
Open slow cooker liner and place it inside a 5- to 6½ -quart slow cooker bowl. Fit liner snugly against the bottom and sides of bowl; pull top of liner over rim of bowl. Brown ground beef, bell pepper and onion in a large skillet over medium-high heat, stirring occasionally, until beef is no longer pink. Drain well. Place beef mixture into slow cooker liner. Combine remaining ingredients in a medium bowl. Pour over beef mixture; gently stir with wooden or plastic spoon to combine. Place lid on slow cooker. Cook on low for 6 to 7 hours or on high for 3 to 3½ hours until heated through. Carefully remove lid to allow steam to escape. Serve food directly from slow cooker liner. Do not lift or transport liner with food inside.
Cook's tip: Store your slow cooker liners in the cooker itself. That way, you'll have them when you need them.
For more recipes and ideas, go to www.slowcookerliners.com.
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Monday, January 11, 2010
Celebrate National Soup Month with simple homemade soups
(ARA) - Many people turn to a comforting bowl of soup to take the bite out of chilly winter days. January is National Soup Month, and what better time to discover just how simple it can be to make sensational homemade soups? Whether serving soup as part of an entertaining menu or an easy weeknight meal, making soup from scratch does not have to require hours in the kitchen.
Shortcuts, like starting with ingredients such as 100% natural Swanson chicken broth, which provides an ideal blend of stock, vegetables, herbs and seasonings, make it easy to create the perfect foundation for every soup recipe.
Here are some quick tips to help you enjoy soup this month and throughout the year:
* Cook up a family favorite during the weekend and save leftovers for school and work lunches or for suppers throughout the week.
* Entertaining? Turn your party into a soup sampler. Ask each guest to bring their favorite soup and serve in cups, ramekins or even shot glasses to encourage people to try all the different varieties.
* Fire up the slow cooker. In the morning, place ingredients into your slow cooker. Let the soup simmer throughout the day and you'll come home to an inviting aroma and a dinner that's ready to enjoy. Add a crusty bread or salad to round out the meal.
Twice-Baked Potato Soup and Savory Vegetable Beef Soup are two soups that can be prepared in under an hour. Both are sure to please friends and family. For more flavorful soup recipes, visit www.SwansonBroth.com and www.CampbellsKitchen.com.
Twice-Baked Potato Soup
Prep: 10 minutes
Cook: 45 minutes
Makes: 8 servings
6 large potatoes
2 tablespoons butter
1 small sweet onion, finely chopped (about 1/2 cup)
5 cups Swanson Chicken Broth (Regular, Natural Goodness or Certified
Organic)
1/4 cup light cream
1 tablespoon chopped fresh chives
Toppers
1. Heat the oven to 425 F. Prick the potatoes with a fork. Bake for 30 minutes or until the potatoes are tender. Remove the potatoes to a bowl and cover the bowl. Let the potatoes stand for 10 minutes. Remove the skin from the potatoes and mash the pulp.
2. Heat the butter in a 3-quart saucepan. Add the onion and cook until it's tender. Stir in the broth and 5 cups potato pulp.
3. Place 1/3 of the broth mixture into a blender or food processor. Cover and blend until smooth. Pour the mixture into a medium bowl. Repeat the blending process twice more with the remaining broth mixture. Return all of the puréed mixture to the saucepan. Stir in the cream and chives and cook for 5 minutes or until the mixture is hot. Season as desired.
4. Spoon 1/4 cup remaining potato pulp into each of 8 serving bowls. Divide the broth mixture among the bowls. Serve with one or more Assorted Toppers.
Assorted Toppers: Cooked crumbled bacon, shredded Cheddar cheese and/or sour cream.
Time-Saving Tip: Microwave the potatoes on HIGH for 10 to 12 minutes or until they're fork-tender.
Serving Suggestion: Serve with endive and sliced pear salad with lemon mustard vinaigrette sprinkled with crumbled blue cheese. For dessert serve chocolate eclairs.
Savory Vegetable Beef Soup
Prep: 10 minutes
Cook: 20 minutes
Makes: 6 servings
1 3/4 cups Swanson Beef Broth (Regular, Lower Sodium or Certified Organic)
2 medium potatoes, cut into cubes
1 cup cubed cooked beef
3 cups V8 100% Vegetable Juice
1 can (about 8 ounces) whole peeled tomato, cut up
1 bag (16 ounces) frozen mixed vegetables
1/4 teaspoon dried thyme leaves, crushed
1/8 teaspoon ground black pepper
1. Place the broth and potatoes in a 4-quart saucepan and heat to a boil over medium-high heat. Reduce the heat to low. Cover and cook for 5 minutes or until the potatoes are tender.
2. Stir the beef, vegetable juice, tomatoes, vegetables, thyme and black pepper in the saucepan. Cover and cook for 15 minutes or until the vegetables are tender.
Serving Suggestion: Serve with a tossed salad and Ranch salad dressing. For dessert serve dark chocolate cookies with vanilla cream filling.
Courtesy of ARAcontent
-----
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www.georgiafrontpage.com
Georgia Front Page
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Shortcuts, like starting with ingredients such as 100% natural Swanson chicken broth, which provides an ideal blend of stock, vegetables, herbs and seasonings, make it easy to create the perfect foundation for every soup recipe.
Here are some quick tips to help you enjoy soup this month and throughout the year:
* Cook up a family favorite during the weekend and save leftovers for school and work lunches or for suppers throughout the week.
* Entertaining? Turn your party into a soup sampler. Ask each guest to bring their favorite soup and serve in cups, ramekins or even shot glasses to encourage people to try all the different varieties.
* Fire up the slow cooker. In the morning, place ingredients into your slow cooker. Let the soup simmer throughout the day and you'll come home to an inviting aroma and a dinner that's ready to enjoy. Add a crusty bread or salad to round out the meal.
Twice-Baked Potato Soup and Savory Vegetable Beef Soup are two soups that can be prepared in under an hour. Both are sure to please friends and family. For more flavorful soup recipes, visit www.SwansonBroth.com and www.CampbellsKitchen.com.
Twice-Baked Potato Soup
Prep: 10 minutes
Cook: 45 minutes
Makes: 8 servings
6 large potatoes
2 tablespoons butter
1 small sweet onion, finely chopped (about 1/2 cup)
5 cups Swanson Chicken Broth (Regular, Natural Goodness or Certified
Organic)
1/4 cup light cream
1 tablespoon chopped fresh chives
Toppers
1. Heat the oven to 425 F. Prick the potatoes with a fork. Bake for 30 minutes or until the potatoes are tender. Remove the potatoes to a bowl and cover the bowl. Let the potatoes stand for 10 minutes. Remove the skin from the potatoes and mash the pulp.
2. Heat the butter in a 3-quart saucepan. Add the onion and cook until it's tender. Stir in the broth and 5 cups potato pulp.
3. Place 1/3 of the broth mixture into a blender or food processor. Cover and blend until smooth. Pour the mixture into a medium bowl. Repeat the blending process twice more with the remaining broth mixture. Return all of the puréed mixture to the saucepan. Stir in the cream and chives and cook for 5 minutes or until the mixture is hot. Season as desired.
4. Spoon 1/4 cup remaining potato pulp into each of 8 serving bowls. Divide the broth mixture among the bowls. Serve with one or more Assorted Toppers.
Assorted Toppers: Cooked crumbled bacon, shredded Cheddar cheese and/or sour cream.
Time-Saving Tip: Microwave the potatoes on HIGH for 10 to 12 minutes or until they're fork-tender.
Serving Suggestion: Serve with endive and sliced pear salad with lemon mustard vinaigrette sprinkled with crumbled blue cheese. For dessert serve chocolate eclairs.
Savory Vegetable Beef Soup
Prep: 10 minutes
Cook: 20 minutes
Makes: 6 servings
1 3/4 cups Swanson Beef Broth (Regular, Lower Sodium or Certified Organic)
2 medium potatoes, cut into cubes
1 cup cubed cooked beef
3 cups V8 100% Vegetable Juice
1 can (about 8 ounces) whole peeled tomato, cut up
1 bag (16 ounces) frozen mixed vegetables
1/4 teaspoon dried thyme leaves, crushed
1/8 teaspoon ground black pepper
1. Place the broth and potatoes in a 4-quart saucepan and heat to a boil over medium-high heat. Reduce the heat to low. Cover and cook for 5 minutes or until the potatoes are tender.
2. Stir the beef, vegetable juice, tomatoes, vegetables, thyme and black pepper in the saucepan. Cover and cook for 15 minutes or until the vegetables are tender.
Serving Suggestion: Serve with a tossed salad and Ranch salad dressing. For dessert serve dark chocolate cookies with vanilla cream filling.
Courtesy of ARAcontent
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Wednesday, December 30, 2009
The lean protein that can help save you from the holiday spread in 2010
(ARA) - If feasting on holiday spreads has left your waistline experiencing some spreading of its own, you may feel more committed than ever to keeping that New Year's resolution to live a healthier lifestyle. And you're probably looking for ways to make it as easy as possible.
You're not alone in wanting to do something for your health. More than half of Los Angeleans - generally perceived to be some of the healthiest people in America - want to lose between 10 and 50 pounds in 2010, according to a recent survey by Kelton Research, conducted on behalf of Jennie-O Turkey Store. Making changes that are good for your health seems to be on everyone's mind.
The turn of a new year is a great time to make some good-for-you changes like exercising more, getting better sleep and managing stress. It's actually simple - although not always easy - to keep your positive resolutions. Here's some practical advice:
When it comes to exercise, be sure to set realistic goals for yourself and remember that even the smallest incremental step is an improvement. For example, don't require yourself to begin jogging five miles every morning right away, especially if you've been pretty sedentary until now. Instead, start out with simple steps like taking the stairs instead of the elevator, parking at the far end of the lot, and spending at least 10 minutes of your lunch hour taking a brisk walk instead of surfing the Internet.
Commit to getting better sleep by giving up just one half hour of television a night. Instead of staying up for late shows, hit the sack 30 minutes earlier and you'll be amazed at how much better you'll feel in a short time. Realize that managing stress is also an important part of your overall health goals. Explore techniques that have proven to work for others - from yoga to running to reading - and find what's right for you. Engage in some stress-relieving activity every day, even if it's something as simple as walking your dog or playing with the cat.
But without improving your diet as well, any resolution to improve your health will fall short of success. When it comes to eating better, replacing higher fat meats like beef with lean protein like turkey is an easy, flavorful way to improve your diet without making yourself feel deprived. "Ground turkey is especially versatile and, with a few simple tweaks, can replace higher fat ground beef in virtually any recipe," notes Devin Alexander, host of Discovery Health's program "Healthy Decadence with Devin Alexander," and author of "The Biggest Loser Cookbook." "Turkey is a lean protein that easily replaces beef to create fulfilling, full flavor dishes. Adding turkey to your diet can help you reduce fat without feeling like you're giving anything up. You can still have that burger with all the fixins - just make it a turkey burger!"
For those watching what they eat, turkey is a satisfying, lighter dish. In fact, 40 percent of those polled in the Kelton survey say turkey is a lean meat that has helped them with their weight-loss efforts. Advantages of cooking with ground turkey include:
* Turkey is naturally leaner than beef while still packing in the protein.
* The delicate flavor of turkey will not overpower any dish you use it in.
* Turkey can be a more satisfying alternative than non-meat protein substitutes like tofu.
* In many cases, turkey products cost less than other proteins.
Jennie-O Turkey Store has partnered with Chef Alexander to share special, signature recipes that help you create lean, healthy meals that are full of flavor. These nutritious recipes are part of Jennie-O Turkey Store's "30 Days/30 Ways" program, which offers hundreds of recipes with turkey that will help improve your diet.
Here is a sample of one of the "30 Days/30 Ways" turkey recipes you'll find on www.Jennie-O.com:
Turkey Enchilada Soup
Ingredients:
Olive oil spray
1 package (20 ounces) Jennie-O extra lean ground turkey breast
1/2 cup finely chopped sweet onion
1 tablespoon minced fresh garlic
1 tablespoon salt-free Mexican or Southwest seasoning
1-1/4 cups uncooked instant brown rice
6 cups low-sodium chicken broth (no more than 100 mg sodium per cup)
2 cups mild red enchilada sauce
14-1/2 ounce can, no salt-added, diced tomatoes in juice
1/2 cup plus 2 tablespoons chipotle queso (all-natural, if possible; salsa con queso will work as a second option)
1-1/2 cups rinsed and drained, 50 percent less-sodium black beans
6 lime wedges, divided
6 teaspoons finely chopped fresh cilantro, divided
24 baked tortilla chips, divided
Directions:
Place a large nonstick soup pot over medium-high heat. Lightly mist the pot with olive oil spray and add the turkey, onion and garlic. Sprinkle the Mexican seasoning over the turkey mixture, then cook the mixture, breaking the turkey into large chunks as it cooks, until no longer pink, about five to seven minutes. Add the rice, broth, enchilada sauce, and tomatoes. Turn the heat to high, cover the soup and bring it to a boil. When the soup reaches a boil, reduce the heat to medium-low. Simmer it for 20 minutes, or until the rice is completely cooked.
Stir in the cheese sauce. Continue cooking for an additional 20 minutes, uncovered, or until the soup begins to thicken slightly. Stir in the black beans and continue cooking until they are just warmed through.
Divide the soup among six serving bowls (about 2 cups per bowl). Squeeze the juice of one lime wedge over each bowl, then top each bowl with 1 teaspoon of the cilantro. Using your hands, break four chips over each bowl of soup. Serve immediately.
Makes six 2-cup servings. Each serving has 340 calories, 31 g protein, 40 g carbohydrates, 7 g fat, trace amounts of saturated fat, 38 mg cholesterol, 5 g fiber, 787 mg sodium.
Courtesy of ARAcontent
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You're not alone in wanting to do something for your health. More than half of Los Angeleans - generally perceived to be some of the healthiest people in America - want to lose between 10 and 50 pounds in 2010, according to a recent survey by Kelton Research, conducted on behalf of Jennie-O Turkey Store. Making changes that are good for your health seems to be on everyone's mind.
The turn of a new year is a great time to make some good-for-you changes like exercising more, getting better sleep and managing stress. It's actually simple - although not always easy - to keep your positive resolutions. Here's some practical advice:
When it comes to exercise, be sure to set realistic goals for yourself and remember that even the smallest incremental step is an improvement. For example, don't require yourself to begin jogging five miles every morning right away, especially if you've been pretty sedentary until now. Instead, start out with simple steps like taking the stairs instead of the elevator, parking at the far end of the lot, and spending at least 10 minutes of your lunch hour taking a brisk walk instead of surfing the Internet.
Commit to getting better sleep by giving up just one half hour of television a night. Instead of staying up for late shows, hit the sack 30 minutes earlier and you'll be amazed at how much better you'll feel in a short time. Realize that managing stress is also an important part of your overall health goals. Explore techniques that have proven to work for others - from yoga to running to reading - and find what's right for you. Engage in some stress-relieving activity every day, even if it's something as simple as walking your dog or playing with the cat.
But without improving your diet as well, any resolution to improve your health will fall short of success. When it comes to eating better, replacing higher fat meats like beef with lean protein like turkey is an easy, flavorful way to improve your diet without making yourself feel deprived. "Ground turkey is especially versatile and, with a few simple tweaks, can replace higher fat ground beef in virtually any recipe," notes Devin Alexander, host of Discovery Health's program "Healthy Decadence with Devin Alexander," and author of "The Biggest Loser Cookbook." "Turkey is a lean protein that easily replaces beef to create fulfilling, full flavor dishes. Adding turkey to your diet can help you reduce fat without feeling like you're giving anything up. You can still have that burger with all the fixins - just make it a turkey burger!"
For those watching what they eat, turkey is a satisfying, lighter dish. In fact, 40 percent of those polled in the Kelton survey say turkey is a lean meat that has helped them with their weight-loss efforts. Advantages of cooking with ground turkey include:
* Turkey is naturally leaner than beef while still packing in the protein.
* The delicate flavor of turkey will not overpower any dish you use it in.
* Turkey can be a more satisfying alternative than non-meat protein substitutes like tofu.
* In many cases, turkey products cost less than other proteins.
Jennie-O Turkey Store has partnered with Chef Alexander to share special, signature recipes that help you create lean, healthy meals that are full of flavor. These nutritious recipes are part of Jennie-O Turkey Store's "30 Days/30 Ways" program, which offers hundreds of recipes with turkey that will help improve your diet.
Here is a sample of one of the "30 Days/30 Ways" turkey recipes you'll find on www.Jennie-O.com:
Turkey Enchilada Soup
Ingredients:
Olive oil spray
1 package (20 ounces) Jennie-O extra lean ground turkey breast
1/2 cup finely chopped sweet onion
1 tablespoon minced fresh garlic
1 tablespoon salt-free Mexican or Southwest seasoning
1-1/4 cups uncooked instant brown rice
6 cups low-sodium chicken broth (no more than 100 mg sodium per cup)
2 cups mild red enchilada sauce
14-1/2 ounce can, no salt-added, diced tomatoes in juice
1/2 cup plus 2 tablespoons chipotle queso (all-natural, if possible; salsa con queso will work as a second option)
1-1/2 cups rinsed and drained, 50 percent less-sodium black beans
6 lime wedges, divided
6 teaspoons finely chopped fresh cilantro, divided
24 baked tortilla chips, divided
Directions:
Place a large nonstick soup pot over medium-high heat. Lightly mist the pot with olive oil spray and add the turkey, onion and garlic. Sprinkle the Mexican seasoning over the turkey mixture, then cook the mixture, breaking the turkey into large chunks as it cooks, until no longer pink, about five to seven minutes. Add the rice, broth, enchilada sauce, and tomatoes. Turn the heat to high, cover the soup and bring it to a boil. When the soup reaches a boil, reduce the heat to medium-low. Simmer it for 20 minutes, or until the rice is completely cooked.
Stir in the cheese sauce. Continue cooking for an additional 20 minutes, uncovered, or until the soup begins to thicken slightly. Stir in the black beans and continue cooking until they are just warmed through.
Divide the soup among six serving bowls (about 2 cups per bowl). Squeeze the juice of one lime wedge over each bowl, then top each bowl with 1 teaspoon of the cilantro. Using your hands, break four chips over each bowl of soup. Serve immediately.
Makes six 2-cup servings. Each serving has 340 calories, 31 g protein, 40 g carbohydrates, 7 g fat, trace amounts of saturated fat, 38 mg cholesterol, 5 g fiber, 787 mg sodium.
Courtesy of ARAcontent
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Tuesday, December 29, 2009
Be party smart - simple rules to avoid calories
(ARA) - With the abundance of parties this time of year - from the holidays to Mardi Gras - it can be easy to over-indulge and see the result in your waistline. Even so, it's possible to enjoy party favorites with the right approach.
Mitzi Dulan, registered dietician, author and nutritionist for NFL and Major League Baseball teams, offers a party game plan everyone can follow that emphasizes moderation, avoiding hunger extremes and eating real foods like avocado, shrimp and all-natural honey.
"Some people think they cannot enjoy the food at parties and maintain their figure," Dulan says. "This isn't true. I encourage people to eat the foods they love, but do so in moderation. It is easy to over-eat at parties, which is why I created this guide to avoid extra calories."
Mitzi Dulan's party game plan includes obeying five simple rules:
1. Portions, portions, portions: The No. 1 rule of the party game plan is one of the easiest steps, yet most often violated. Eat foods in smaller amounts. It's when you go back for seconds and thirds that the pounds accumulate. The first bites are always the tastiest anyway.
2. Avoid the chemistry test: Xanthan Gum. Sodium Alginate. Erythorbic Acid. What may seem like questions on an annoying high school science quiz are actual ingredients found in party dips, marinades and appetizers. Stick to foods with short ingredient lists like chicken, vegetables and cheese.
3. Drink in moderation: Alcoholic beverages are full of empty calories. If you drink, stick to light beers and avoid sugary beverages like margaritas.
4. Bring an appetizer: Hosts and hostesses will not mind - some may even find it helpful - if you bring your own appetizer. This will ensure there are smart alternatives at the party. Dulan has designed several recipes with this idea in mind including Honey Guacamole and Honey Glazed Shrimp.
5. Steer clear of extremes: Don't come to a party ravenous or leave stuffed; stay somewhere in the middle. Have a snack or appetizer before the party, like a Chicken Lettuce Wrap, to curb hunger. At the party, stop eating before you feel full or sick. Eat until satisfied, regardless of how much food is left on your plate.
The following recipes, created by Dulan for the National Honey Board, are all designed with the party game plan in mind. For more recipes, visit honey.com.
Honey Guacamole
Makes eight servings
Ingredients:
2 ripe avocados, peeled, pitted and mashed
1 tablespoon lemon juice
1 tablespoon honey
1/4 cup fresh cilantro, finely chopped
Sea salt
Directions:
Mash avocados. Stir in lemon juice, honey and cilantro. Add sea salt to taste. Serve immediately with multigrain tortilla chips.
Nutrition facts: 80 calories, one gram of protein, six grams of carbohydrates, seven grams of fat.
Honey Glazed Shrimp
Makes eight servings
Ingredients:
2 tablespoons reduced sodium soy sauce
1/3 cup honey
1/4 cup lemon juice
2 pounds shrimp, peeled and deveined
Directions:
Mix together soy sauce, honey and lemon juice in a small bowl. Brush shrimp with half of the glaze and set aside remaining glaze. Grill shrimp over medium-high heat for about three minutes on each side or until pink. Remove from grill and baste with remaining glaze.
Nutrition facts: 168 calories, 23 grams of protein, 14 grams of carbohydrates, two grams of fat.
Chicken Lettuce Wraps
Makes 12 servings
Ingredients:
1 tablespoon walnut oil
1 1/4 pounds skinless, boneless chicken breast, cut into bite size pieces
2 tablespoons rice wine vinegar
2 tablespoons reduced sodium soy sauce
2 tablespoons honey
1 cup shredded carrots
1/3 cup sliced almonds
12 leaves of Boston Bibb or butter lettuce leaves
Directions:
Rinse whole lettuce leaves and pat dry. Add 2 teaspoons oil to a large skillet over medium heat, then sautee the chicken until cooked thoroughly, about seven to 10 minutes. In a medium bowl, whisk together remaining oil, rice wine vinegar, soy sauce and honey until thoroughly mixed. Add chicken, carrots and almonds. To serve, allow guests to scoop chicken mixture onto a lettuce leaf. Wrap the lettuce around the meat like a burrito.
Nutrition facts: 120 calories, 16 grams of protein, five grams of carbohydrates, four grams of fat.
Courtesy of ARAcontent
-----
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Mitzi Dulan, registered dietician, author and nutritionist for NFL and Major League Baseball teams, offers a party game plan everyone can follow that emphasizes moderation, avoiding hunger extremes and eating real foods like avocado, shrimp and all-natural honey.
"Some people think they cannot enjoy the food at parties and maintain their figure," Dulan says. "This isn't true. I encourage people to eat the foods they love, but do so in moderation. It is easy to over-eat at parties, which is why I created this guide to avoid extra calories."
Mitzi Dulan's party game plan includes obeying five simple rules:
1. Portions, portions, portions: The No. 1 rule of the party game plan is one of the easiest steps, yet most often violated. Eat foods in smaller amounts. It's when you go back for seconds and thirds that the pounds accumulate. The first bites are always the tastiest anyway.
2. Avoid the chemistry test: Xanthan Gum. Sodium Alginate. Erythorbic Acid. What may seem like questions on an annoying high school science quiz are actual ingredients found in party dips, marinades and appetizers. Stick to foods with short ingredient lists like chicken, vegetables and cheese.
3. Drink in moderation: Alcoholic beverages are full of empty calories. If you drink, stick to light beers and avoid sugary beverages like margaritas.
4. Bring an appetizer: Hosts and hostesses will not mind - some may even find it helpful - if you bring your own appetizer. This will ensure there are smart alternatives at the party. Dulan has designed several recipes with this idea in mind including Honey Guacamole and Honey Glazed Shrimp.
5. Steer clear of extremes: Don't come to a party ravenous or leave stuffed; stay somewhere in the middle. Have a snack or appetizer before the party, like a Chicken Lettuce Wrap, to curb hunger. At the party, stop eating before you feel full or sick. Eat until satisfied, regardless of how much food is left on your plate.
The following recipes, created by Dulan for the National Honey Board, are all designed with the party game plan in mind. For more recipes, visit honey.com.
Honey Guacamole
Makes eight servings
Ingredients:
2 ripe avocados, peeled, pitted and mashed
1 tablespoon lemon juice
1 tablespoon honey
1/4 cup fresh cilantro, finely chopped
Sea salt
Directions:
Mash avocados. Stir in lemon juice, honey and cilantro. Add sea salt to taste. Serve immediately with multigrain tortilla chips.
Nutrition facts: 80 calories, one gram of protein, six grams of carbohydrates, seven grams of fat.
Honey Glazed Shrimp
Makes eight servings
Ingredients:
2 tablespoons reduced sodium soy sauce
1/3 cup honey
1/4 cup lemon juice
2 pounds shrimp, peeled and deveined
Directions:
Mix together soy sauce, honey and lemon juice in a small bowl. Brush shrimp with half of the glaze and set aside remaining glaze. Grill shrimp over medium-high heat for about three minutes on each side or until pink. Remove from grill and baste with remaining glaze.
Nutrition facts: 168 calories, 23 grams of protein, 14 grams of carbohydrates, two grams of fat.
Chicken Lettuce Wraps
Makes 12 servings
Ingredients:
1 tablespoon walnut oil
1 1/4 pounds skinless, boneless chicken breast, cut into bite size pieces
2 tablespoons rice wine vinegar
2 tablespoons reduced sodium soy sauce
2 tablespoons honey
1 cup shredded carrots
1/3 cup sliced almonds
12 leaves of Boston Bibb or butter lettuce leaves
Directions:
Rinse whole lettuce leaves and pat dry. Add 2 teaspoons oil to a large skillet over medium heat, then sautee the chicken until cooked thoroughly, about seven to 10 minutes. In a medium bowl, whisk together remaining oil, rice wine vinegar, soy sauce and honey until thoroughly mixed. Add chicken, carrots and almonds. To serve, allow guests to scoop chicken mixture onto a lettuce leaf. Wrap the lettuce around the meat like a burrito.
Nutrition facts: 120 calories, 16 grams of protein, five grams of carbohydrates, four grams of fat.
Courtesy of ARAcontent
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Monday, December 28, 2009
Healthy Cooking Made Easy
(NAPSI)-Eating healthy doesn't have to be bland or boring.
To add fun and nutrition to your plate, just brush up on some simple French such as "en papillote," a method of cooking where food is wrapped in a packet made from parchment paper. Because you're cooking right on the parchment paper, there is no need to add any extra grease. En papillote allows food to steam in its own juices, capturing flavor and nutrients. Plus, cleanup is a breeze.
Surprisingly simple, en papillote is an easy way to keep fish from drying out and vegetables perfectly cooked. What's more, you can serve the parchment packets right out of the oven for an elegant and aromatic table presentation.
Try this easy, delicious salmon recipe and visit www.reynoldsparchment.com for more recipes and step-by-step instructions for en papillote cooking.
Salmon en Papillote
Serves 4
Reynolds Parchment Paper
1 tsp. tarragon leaves
2 cloves garlic, minced
1 tsp. grated lemon peel
½ tsp. seasoned salt
¼ tsp. pepper
1 pound fresh asparagus
4 salmon fillets (4 to 6 oz. each)
4 lemon slices
Preheat oven to 400°F.
Mix tarragon, garlic, lemon peel, seasoned salt and pepper in a small bowl.
Tear off four 15-inch sheets of Reynolds Parchment Paper. Fold each sheet in half and crease it in the center. Unfold.
Place ¼ of asparagus evenly on ½ of each sheet near crease. Place salmon fillet on top of asparagus. Spread each fillet with ¼ of herb mixture. Top each fillet with a lemon slice. Drizzle ¼ tsp. olive oil over fish, if desired, for more intense flavor.
Fold over other half of sheet to enclose ingredients. Starting at top corner, make small overlapping folds down entire length of packet to seal edges together. Twist the last fold several times to make a tight seal. Repeat to make 4 packets. Place parchment packets on a large cookie sheet.
Bake 18 to 20 minutes. Place packets on plates. Carefully cut an X in top of each packet to allow steam to escape. Serve immediately.
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To add fun and nutrition to your plate, just brush up on some simple French such as "en papillote," a method of cooking where food is wrapped in a packet made from parchment paper. Because you're cooking right on the parchment paper, there is no need to add any extra grease. En papillote allows food to steam in its own juices, capturing flavor and nutrients. Plus, cleanup is a breeze.
Surprisingly simple, en papillote is an easy way to keep fish from drying out and vegetables perfectly cooked. What's more, you can serve the parchment packets right out of the oven for an elegant and aromatic table presentation.
Try this easy, delicious salmon recipe and visit www.reynoldsparchment.com for more recipes and step-by-step instructions for en papillote cooking.
Salmon en Papillote
Serves 4
Reynolds Parchment Paper
1 tsp. tarragon leaves
2 cloves garlic, minced
1 tsp. grated lemon peel
½ tsp. seasoned salt
¼ tsp. pepper
1 pound fresh asparagus
4 salmon fillets (4 to 6 oz. each)
4 lemon slices
Preheat oven to 400°F.
Mix tarragon, garlic, lemon peel, seasoned salt and pepper in a small bowl.
Tear off four 15-inch sheets of Reynolds Parchment Paper. Fold each sheet in half and crease it in the center. Unfold.
Place ¼ of asparagus evenly on ½ of each sheet near crease. Place salmon fillet on top of asparagus. Spread each fillet with ¼ of herb mixture. Top each fillet with a lemon slice. Drizzle ¼ tsp. olive oil over fish, if desired, for more intense flavor.
Fold over other half of sheet to enclose ingredients. Starting at top corner, make small overlapping folds down entire length of packet to seal edges together. Twist the last fold several times to make a tight seal. Repeat to make 4 packets. Place parchment packets on a large cookie sheet.
Bake 18 to 20 minutes. Place packets on plates. Carefully cut an X in top of each packet to allow steam to escape. Serve immediately.
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Saturday, December 19, 2009
Baking No-Knead Artisan Bread At Home
(NAPSI)-Artisan bread that is handcrafted in small batches has become a popular purchase at farmer's markets, bakeries and specialty stores.
While a traditional store-bought loaf might have 20 ingredients, bakery artisan bread will start with only the basics, then be customized with the addition of fresh and simple, flavorful ingredients such as cheese, olive oil or herbs. These delicious, crusty loaves can be enjoyed every day, but their distinctive flavor and appearance can also add a special touch when entertaining.
It's easier than you might imagine to make fresh and authentic artisan bread at home. Specialty bread mixes can help you re-create the delicious flavor and distinctive crust of artisan bread but with much less work. For example, Krusteaz Supreme bread mixes, which come in several delectable flavors, don't even require kneading. And you can store the unbaked dough in the refrigerator for up to three days until you have time for rising.
At www.krusteaz.com/bread_tips you can find a step-by-step instructional video that shows you how to make artisan bread, complete with its delicious crust, in five easy steps. The site also offers tips on how to customize your basic bread recipe with simple additions or toppings. For example, you can flavor bread by simply topping with kosher salt or adding chopped herbs to the dough before baking.
Create Your Own
Use Krusteaz's White, Sourdough and Italian Herb mixes to create these specialty breads:
• Rosemary Parmesan Bread: Add ¼ cup shredded Parmesan cheese to the dry mix; sprinkle finely chopped rosemary on top of the loaf before baking.
• Sun-Dried Tomato Bread: Mix in two tablespoons finely chopped sun-dried tomatoes to the dry mix and then bake as directed.
• Decorating the bread can also make it distinctive. Cutting a pretty pattern into the crust is an easy way to impress company, and easy-to-follow directions can be found on the site.
Bread Baking Tips
• To make sure bread rises, be sure to add yeast as directed and measure the temperature of the water used.
• If dough looks uneven or bumpy, simply add water a tablespoon at a time until dough forms into a smooth round ball.
• For a crunchy crust, make sure to remove the bread from the pan to cool.
-----
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While a traditional store-bought loaf might have 20 ingredients, bakery artisan bread will start with only the basics, then be customized with the addition of fresh and simple, flavorful ingredients such as cheese, olive oil or herbs. These delicious, crusty loaves can be enjoyed every day, but their distinctive flavor and appearance can also add a special touch when entertaining.
It's easier than you might imagine to make fresh and authentic artisan bread at home. Specialty bread mixes can help you re-create the delicious flavor and distinctive crust of artisan bread but with much less work. For example, Krusteaz Supreme bread mixes, which come in several delectable flavors, don't even require kneading. And you can store the unbaked dough in the refrigerator for up to three days until you have time for rising.
At www.krusteaz.com/bread_tips you can find a step-by-step instructional video that shows you how to make artisan bread, complete with its delicious crust, in five easy steps. The site also offers tips on how to customize your basic bread recipe with simple additions or toppings. For example, you can flavor bread by simply topping with kosher salt or adding chopped herbs to the dough before baking.
Create Your Own
Use Krusteaz's White, Sourdough and Italian Herb mixes to create these specialty breads:
• Rosemary Parmesan Bread: Add ¼ cup shredded Parmesan cheese to the dry mix; sprinkle finely chopped rosemary on top of the loaf before baking.
• Sun-Dried Tomato Bread: Mix in two tablespoons finely chopped sun-dried tomatoes to the dry mix and then bake as directed.
• Decorating the bread can also make it distinctive. Cutting a pretty pattern into the crust is an easy way to impress company, and easy-to-follow directions can be found on the site.
Bread Baking Tips
• To make sure bread rises, be sure to add yeast as directed and measure the temperature of the water used.
• If dough looks uneven or bumpy, simply add water a tablespoon at a time until dough forms into a smooth round ball.
• For a crunchy crust, make sure to remove the bread from the pan to cool.
-----
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Monday, December 14, 2009
Adding A Fashionable Touch To At-Home Celebrations
(NAPSI)-Style-savvy hosts are always looking for ways to create chic celebrations for family and friends. This season it's all about bringing the hottest fashion trends and runway looks into your party-planning process. According to celebrity stylist and entertaining expert Robert Verdi, this season is all about the color purple, using layers of accessories, combining a mix of high-end and affordable items, and customizing your look to make sure your own style shines through. Below, Robert and Ecco Domani Wines of Italy share the top five tips for hosting an unforgettable fete.
1. First impressions are crucial when people enter your home, and just like in fashion, making a memorable statement goes a long way! Create a warm and welcoming environment for guests by illuminating your entryway--just place a collection of candles around the space to create a festive but intimate vibe.
2. Just as you would with your wardrobe, take inspiration from one signature piece and build your party around it. For example, pick a signature wine for the evening that not only tastes great but looks great on your table and make it the centerpiece of your chic gathering. Ecco Domani just introduced a Pinot Noir with vibrant blueberry and blackberry aromas that can serve as the perfect accessory for stylish get-togethers. The sleek black, purple and silver bottle will add a fashion-forward accent to your decor.
3. Chic and easy touches add a personal dimension of style to your tabletop without breaking your budget. For example, think outside the box when creating place cards--show your flair for fashion by placing brooches from your favorite local vintage shop on each plate with your guest's name attached. Or, if you want to add a splash of color to your table, try draping a vibrant purple scarf over plain linen for added interest.
4. From the hottest shows on TV to the trendiest looks on the runway, '60s style is back in a big way! Put your own spin on that stylish era by treating guests to a modern version of the classic cocktail party punch bowl. Or try mixing and matching inexpensive glassware to create a statement by using unique vessels that match your theme and add character. A set of mason jars or a collection of handblown artisan glassware will give your guests a unique style from which to sip.
5. To ensure an unforgettable evening, send your guests home in style with a fashionable gift bag. Fill a purple-colored tote with a collection of small candles, a vibrant printed silk scarf and a bottle of the new 2008 Pinot Noir.
For more entertaining and recipe ideas, visit www.eccodomani.com.
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1. First impressions are crucial when people enter your home, and just like in fashion, making a memorable statement goes a long way! Create a warm and welcoming environment for guests by illuminating your entryway--just place a collection of candles around the space to create a festive but intimate vibe.
2. Just as you would with your wardrobe, take inspiration from one signature piece and build your party around it. For example, pick a signature wine for the evening that not only tastes great but looks great on your table and make it the centerpiece of your chic gathering. Ecco Domani just introduced a Pinot Noir with vibrant blueberry and blackberry aromas that can serve as the perfect accessory for stylish get-togethers. The sleek black, purple and silver bottle will add a fashion-forward accent to your decor.
3. Chic and easy touches add a personal dimension of style to your tabletop without breaking your budget. For example, think outside the box when creating place cards--show your flair for fashion by placing brooches from your favorite local vintage shop on each plate with your guest's name attached. Or, if you want to add a splash of color to your table, try draping a vibrant purple scarf over plain linen for added interest.
4. From the hottest shows on TV to the trendiest looks on the runway, '60s style is back in a big way! Put your own spin on that stylish era by treating guests to a modern version of the classic cocktail party punch bowl. Or try mixing and matching inexpensive glassware to create a statement by using unique vessels that match your theme and add character. A set of mason jars or a collection of handblown artisan glassware will give your guests a unique style from which to sip.
5. To ensure an unforgettable evening, send your guests home in style with a fashionable gift bag. Fill a purple-colored tote with a collection of small candles, a vibrant printed silk scarf and a bottle of the new 2008 Pinot Noir.
For more entertaining and recipe ideas, visit www.eccodomani.com.
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Saturday, December 12, 2009
Don't Skip A Beat With The “I Heart” Mango Tart
(NAPSI)-When cooking up a romantic dinner for two, reach for the fruit that is revered as a symbol of love in some countries-the luscious mango. With its intense fruity flavor and aroma, the mango is a perfect partner to help you celebrate with your special someone.
For a sweet yet sultry end to your meal, try Ingrid Hoffmann's "I Heart" Mango Tart, which shines with a flaky crust, fresh mango and a crumbly cinnamon and coconut topping. The tropical flavors will transport you to a paradise for your senses and create a memorable evening for two.
Need more reasons to keep mangos near and dear to your heart? Not only do versatile mangos bring an essence of the tropics to an array of dishes and beverages, but they are available year-round and are an excellent source of vitamins A and C and a good source of fiber, making them a healthy way to tempt the taste buds anytime of year.
"I Heart" Mango Tart
Makes 6 Servings
Prep Time: 10 minutes
Cook Time: 10 to 12 minutes
6 frozen 3-inch individual tart shells
3 ripe mangos, peeled, pitted and diced
½ cup sugar, divided
1 tablespoon lemon juice
¼ teaspoon salt
1 cup all-purpose flour
1 cup sweetened flaked coconut
½ teaspoon cinnamon
½ cup (1 stick) butter, at room temperature
Preheat oven to 375°F. Spray a cookie sheet with nonstick spray and place tart shells on sheet.
To make the topping: Combine the flour, coconut, cinnamon and the remaining ¼ cup sugar in a large bowl. Add butter, squeezing mixture together to form a loose ball, then break into small pieces and sprinkle evenly over each tart. Bake until filling is bubbly and topping is golden, about 10 to 12 minutes.
To make the filling: Combine the mangos, ¼ cup sugar, lemon juice and salt in a large bowl; spoon into the tart shells.
Serve with whipped cream and diced mango.
To see a video of Ingrid Hoffmann preparing her "I Heart" Mango Tart, visit www.mango.org/loveyourmango. For more recipes and instructions on how to select and cut a mango, visit www.mango.org.
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For a sweet yet sultry end to your meal, try Ingrid Hoffmann's "I Heart" Mango Tart, which shines with a flaky crust, fresh mango and a crumbly cinnamon and coconut topping. The tropical flavors will transport you to a paradise for your senses and create a memorable evening for two.
Need more reasons to keep mangos near and dear to your heart? Not only do versatile mangos bring an essence of the tropics to an array of dishes and beverages, but they are available year-round and are an excellent source of vitamins A and C and a good source of fiber, making them a healthy way to tempt the taste buds anytime of year.
"I Heart" Mango Tart
Makes 6 Servings
Prep Time: 10 minutes
Cook Time: 10 to 12 minutes
6 frozen 3-inch individual tart shells
3 ripe mangos, peeled, pitted and diced
½ cup sugar, divided
1 tablespoon lemon juice
¼ teaspoon salt
1 cup all-purpose flour
1 cup sweetened flaked coconut
½ teaspoon cinnamon
½ cup (1 stick) butter, at room temperature
Preheat oven to 375°F. Spray a cookie sheet with nonstick spray and place tart shells on sheet.
To make the topping: Combine the flour, coconut, cinnamon and the remaining ¼ cup sugar in a large bowl. Add butter, squeezing mixture together to form a loose ball, then break into small pieces and sprinkle evenly over each tart. Bake until filling is bubbly and topping is golden, about 10 to 12 minutes.
To make the filling: Combine the mangos, ¼ cup sugar, lemon juice and salt in a large bowl; spoon into the tart shells.
Serve with whipped cream and diced mango.
To see a video of Ingrid Hoffmann preparing her "I Heart" Mango Tart, visit www.mango.org/loveyourmango. For more recipes and instructions on how to select and cut a mango, visit www.mango.org.
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Thursday, December 10, 2009
Entertaining Made Simple And Delicious With California Avocados
(NAPSI)-Hosting a get-together is a great way to enjoy the warm days of summer with friends and family. When it comes to your menu, be sure to take advantage of the seasonal fruits and vegetables available during the summer--they can add a great fresh flair to your meals.
California avocados are just one of the many fruits that are in season and available now. This locally grown fruit is a perfect addition for relaxed summer meals, as it can add a creamy texture and delectable flavor to a variety of dishes such as grilled meats, salads and sandwiches.
While well-known for their exceptional flavor, California avocados have a nutrient punch. Naturally sodium and cholesterol free, one-fifth of a medium avocado, or about one ounce, has 50 calories and contributes nearly 20 beneficial nutrients to the diet. So you can feel good about incorporating this fruit into your meals.
For a simple and fresh summer dish, try this recipe for Couscous with California Avocado, Mango and Shrimp. For other recipes that feature fresh California avocados, visit the California Avocado Commission Web site at CaliforniaAvocado.com.
Couscous with California Avocado, Mango and Shrimp
Serves: 8
Prep Time: 40 minutes
Cooking Time: 8 minutes
Total Time: 48 minutes
Ingredients:
24 large shrimp, peeled and deveined
1 Tbsp. seafood grill seasoning
Olive oil, optional
2 cups water
1 (10-oz.) box plain couscous
1 Tbsp. olive oil
½ tsp. salt
2 ripe, fresh California avocados, peeled, seeded and cut into 1-inch cubes*
2 Tbsp. fresh lemon juice
1 ripe mango, peeled, pitted and cut into 1-inch cubes
2 green onions, thinly sliced on diagonal
1 cup cooked edamame (shelled soybeans)
2 cups Mango-Lime Dressing (see make-ahead recipe below)
Instructions:
1. Toss shrimp with seasoning. Barbecue or sauté in olive oil for about 3 minutes, turning over once. Remove to plate; set aside.
2. In a 2-quart pan, bring water to a boil. Stir in couscous, oil and salt. Remove from heat, cover and let stand for 5 minutes.
3. In a bowl, combine avocado and lemon juice; set aside.
4. Remove lid from pan and fluff couscous; cool. Pour couscous into a large mixing bowl. Add avocado, mango, onions and edamame.
5. Pour dressing over salad, as needed. Toss to coat.
6. Serve onto plates and top with cooked shrimp.
Mango-Lime Dressing
Ingredients:
1 ripe mango, peeled, pitted and cut into 1-inch cubes
½ cup fresh lime juice
¼ cup olive oil
2 cloves garlic, finely chopped
1 tsp. Dijon-style mustard
½ tsp. sea salt
¼ tsp. ground white pepper
¼ tsp. ground cumin
2 Tbsp. snipped fresh mint leaves
2 Tbsp. snipped fresh cilantro leaves
Instructions:
1. In a food processor, add mango, juice, oil, garlic, mustard, salt, pepper and cumin. Purée, using the pulse button; set aside.
2. Mix mint and cilantro into dressing immediately before using.
Nutrition Information Per Serving: Calories 270; Total Fat 16 g (Sat 2 g, Trans 0 g, Poly 2 g, Mono 11 g); Cholesterol 30 mg; Sodium 560 mg; Total Carbohydrates 25 g; Dietary Fiber 5 g; Protein 9 g
*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados, adjust the quantity accordingly.
California avocados are just one of the many fruits that are in season and available now.
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California avocados are just one of the many fruits that are in season and available now. This locally grown fruit is a perfect addition for relaxed summer meals, as it can add a creamy texture and delectable flavor to a variety of dishes such as grilled meats, salads and sandwiches.
While well-known for their exceptional flavor, California avocados have a nutrient punch. Naturally sodium and cholesterol free, one-fifth of a medium avocado, or about one ounce, has 50 calories and contributes nearly 20 beneficial nutrients to the diet. So you can feel good about incorporating this fruit into your meals.
For a simple and fresh summer dish, try this recipe for Couscous with California Avocado, Mango and Shrimp. For other recipes that feature fresh California avocados, visit the California Avocado Commission Web site at CaliforniaAvocado.com.
Couscous with California Avocado, Mango and Shrimp
Serves: 8
Prep Time: 40 minutes
Cooking Time: 8 minutes
Total Time: 48 minutes
Ingredients:
24 large shrimp, peeled and deveined
1 Tbsp. seafood grill seasoning
Olive oil, optional
2 cups water
1 (10-oz.) box plain couscous
1 Tbsp. olive oil
½ tsp. salt
2 ripe, fresh California avocados, peeled, seeded and cut into 1-inch cubes*
2 Tbsp. fresh lemon juice
1 ripe mango, peeled, pitted and cut into 1-inch cubes
2 green onions, thinly sliced on diagonal
1 cup cooked edamame (shelled soybeans)
2 cups Mango-Lime Dressing (see make-ahead recipe below)
Instructions:
1. Toss shrimp with seasoning. Barbecue or sauté in olive oil for about 3 minutes, turning over once. Remove to plate; set aside.
2. In a 2-quart pan, bring water to a boil. Stir in couscous, oil and salt. Remove from heat, cover and let stand for 5 minutes.
3. In a bowl, combine avocado and lemon juice; set aside.
4. Remove lid from pan and fluff couscous; cool. Pour couscous into a large mixing bowl. Add avocado, mango, onions and edamame.
5. Pour dressing over salad, as needed. Toss to coat.
6. Serve onto plates and top with cooked shrimp.
Mango-Lime Dressing
Ingredients:
1 ripe mango, peeled, pitted and cut into 1-inch cubes
½ cup fresh lime juice
¼ cup olive oil
2 cloves garlic, finely chopped
1 tsp. Dijon-style mustard
½ tsp. sea salt
¼ tsp. ground white pepper
¼ tsp. ground cumin
2 Tbsp. snipped fresh mint leaves
2 Tbsp. snipped fresh cilantro leaves
Instructions:
1. In a food processor, add mango, juice, oil, garlic, mustard, salt, pepper and cumin. Purée, using the pulse button; set aside.
2. Mix mint and cilantro into dressing immediately before using.
Nutrition Information Per Serving: Calories 270; Total Fat 16 g (Sat 2 g, Trans 0 g, Poly 2 g, Mono 11 g); Cholesterol 30 mg; Sodium 560 mg; Total Carbohydrates 25 g; Dietary Fiber 5 g; Protein 9 g
*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados, adjust the quantity accordingly.
California avocados are just one of the many fruits that are in season and available now.
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Tuesday, December 8, 2009
Spicing Up Cold-Weather Gatherings
(NAPSI)-When temperatures drop, you can add some heat to your get-togethers by serving up spicy green pepper jelly. The zesty treat can be spread across sour cream corn bread, dolloped on cheddar cheese biscuits or spooned on top of cream cheese and gourmet crackers. The key is to find taste combinations with enough bite to satisfy guests but that are light enough to not interfere with a meal.
The recipe below is made with fruit pectin to help create a delicious jelly that captures the freshness of green and jalapeño peppers. You can find fruit pectin in original and liquid varieties, sugar and no-sugar-needed varieties and a no-cook freezer variety from the Ball® brand. Try using the products to preserve fresh fruits year-round.
Green Pepper Jelly
Yield: about 6 half-pint jars
7 sweet green peppers
1 jalapeño pepper
1½ cups cider vinegar, 5% acidity, divided
1½ cups apple juice
1 box (13/4 ounces) Ball® Original Fruit Pectin
½ teaspoon salt
5 cups sugar
Green food coloring (optional)
Stem, seed and cut green and jalapeño peppers into ½-inch pieces. Puree half the peppers and ¾ cup vinegar in a food processor or blender. Repeat with remaining peppers and vinegar. Combine puree and apple juice in a large bowl; cover bowl and refrigerate overnight. Strain pureed mixture through a damp jelly bag or several layers of cheese cloth. Measure 4 cups strained juice.
Combine 4 cups juice, pectin and salt in a large saucepot. Bring mixture to a boil over high heat, stirring constantly.
Add sugar, stirring until dissolved. Return mixture to a rolling boil.
Boil hard 1 minute, stirring constantly. Remove from heat. Skim foam if necessary. Stir in a few drops green food coloring, if desired. Ladle hot jelly into hot jars, leaving ¼ inch headspace. Adjust 2-piece caps. Process 10 minutes in a boiling-water canner.
As a final tip, try preparing the jelly in Ball® 4-ounce jars to give to your guests as take-home party favors.
For more recipes, tips and comments, visit FreshPreserving.com FreshPreserving.com.
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The recipe below is made with fruit pectin to help create a delicious jelly that captures the freshness of green and jalapeño peppers. You can find fruit pectin in original and liquid varieties, sugar and no-sugar-needed varieties and a no-cook freezer variety from the Ball® brand. Try using the products to preserve fresh fruits year-round.
Green Pepper Jelly
Yield: about 6 half-pint jars
7 sweet green peppers
1 jalapeño pepper
1½ cups cider vinegar, 5% acidity, divided
1½ cups apple juice
1 box (13/4 ounces) Ball® Original Fruit Pectin
½ teaspoon salt
5 cups sugar
Green food coloring (optional)
Stem, seed and cut green and jalapeño peppers into ½-inch pieces. Puree half the peppers and ¾ cup vinegar in a food processor or blender. Repeat with remaining peppers and vinegar. Combine puree and apple juice in a large bowl; cover bowl and refrigerate overnight. Strain pureed mixture through a damp jelly bag or several layers of cheese cloth. Measure 4 cups strained juice.
Combine 4 cups juice, pectin and salt in a large saucepot. Bring mixture to a boil over high heat, stirring constantly.
Add sugar, stirring until dissolved. Return mixture to a rolling boil.
Boil hard 1 minute, stirring constantly. Remove from heat. Skim foam if necessary. Stir in a few drops green food coloring, if desired. Ladle hot jelly into hot jars, leaving ¼ inch headspace. Adjust 2-piece caps. Process 10 minutes in a boiling-water canner.
As a final tip, try preparing the jelly in Ball® 4-ounce jars to give to your guests as take-home party favors.
For more recipes, tips and comments, visit FreshPreserving.com FreshPreserving.com.
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Saturday, December 5, 2009
History You Can Sink Your Teeth Into
(NAPSI)-In 1902, America was a rapidly growing and changing nation. It was a time of invention, industrial innovation and accelerated immigration, blending cultures and cuisines. It was also a time when many favorite all--American foods-such as peanut butter and jelly sandwiches, animal crackers and banana splits--first became popular.
That year also marked the very first time light and dark corn syrups became available in tins. Karo Corn Syrup, founded that year, quickly became a favorite ingredient in desserts, breads, sweet rolls, sauces and fillings.
The syrup, now considered as American as apple pie, is an essential ingredient in a Stars and Stripes Cheesecake or a delicious Cran-Blueberry Pie:
Stars and Stripes Cheesecake
Prep Time: 30 minutes
Cook Time: 25 minutes
Chill Time: 1 hour
Yield: 15 servings
Graham Cracker Crust:
1 cup graham cracker crumbs
3 tablespoons butter or margarine, melted
2 tablespoons sugar
Cheesecake:
3 packages (8 ounces each) cream cheese, at room temperature
⅓ cup sugar
2 tablespoons Argo or Kingsford's Corn Starch
1 cup Karo Light Corn Syrup
3 eggs
2 tablespoons lemon juice
1 cup fresh blueberries
1 pound strawberries, halved (about 3 cups)
1 cup heavy or whipping cream, whipped; or whipped topping
Preheat oven to 325ºF. To prepare graham cracker crust: Combine crumbs, butter and 2 Tbsp. sugar. Press into the bottom of a 13 x 9-inch baking dish.
To prepare cheesecake: Beat cream cheese, sugar and corn starch in a large bowl with mixer at medium speed until smooth. Beat in corn syrup, eggs and lemon juice until blended and smooth.
Pour into prepared baking dish. Bake 25 to 30 minutes or just until set.
Cool on wire rack. Refrigerate until well chilled. Arrange blueberries (about 30 to 40) in rows in upper left corner of cheesecake to form a rectangle, spacing rows about ½ inch apart (to leave room for whipped cream).
Arrange halved strawberries on top of remaining portion of cheesecake also in rows about ¾ inch apart, like a flag. Place whipped cream in a plastic bag and snip off the corner of the bag.
Use the bag to pipe whipped cream between the rows of blueberries and strawberries, completing the flag design. Keep refrigerated.
Cran-Blueberry Pie
Prep Time: 20 minutes
Cook Time: 40 to 45 minutes
Yield: 1 pie (8 servings)
1 package (12 ounces) frozen blueberries (about 2½ cups)
2 cups fresh or frozen cranberries
¾ cup sugar
½ cup Karo Light Corn Syrup
¼ cup Argo or Kingsford's Corn Starch
¼ teaspoon ground cinnamon
⅛ teaspoon salt
2 (9-inch) unbaked pie crusts
Glaze:
¼ cup powdered sugar
1 to 1½ teaspoons milk
Preheat oven to 375°F. Combine blueberries, cranberries, sugar, corn syrup, corn starch, cinnamon and salt in a large saucepan. Cook over medium-high heat, stirring frequently, until cranberry skins begin to pop.
Assemble pie by placing one crust in pie plate. Pour in filling. Top with remaining crust. Flute edges and cut slits in top crust to vent. Bake 40 to 45 minutes or until top is lightly browned.
Prepare Glaze: Stir powdered sugar and milk together until smooth. Spread over hot crust. Cool pie on wire rack. (Let pie cool completely before cutting, or filling will be runny.)
You will find more recipes and tips at www.karosyrup.com, or call (866) 430-KARO (5276).
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That year also marked the very first time light and dark corn syrups became available in tins. Karo Corn Syrup, founded that year, quickly became a favorite ingredient in desserts, breads, sweet rolls, sauces and fillings.
The syrup, now considered as American as apple pie, is an essential ingredient in a Stars and Stripes Cheesecake or a delicious Cran-Blueberry Pie:
Stars and Stripes Cheesecake
Prep Time: 30 minutes
Cook Time: 25 minutes
Chill Time: 1 hour
Yield: 15 servings
Graham Cracker Crust:
1 cup graham cracker crumbs
3 tablespoons butter or margarine, melted
2 tablespoons sugar
Cheesecake:
3 packages (8 ounces each) cream cheese, at room temperature
⅓ cup sugar
2 tablespoons Argo or Kingsford's Corn Starch
1 cup Karo Light Corn Syrup
3 eggs
2 tablespoons lemon juice
1 cup fresh blueberries
1 pound strawberries, halved (about 3 cups)
1 cup heavy or whipping cream, whipped; or whipped topping
Preheat oven to 325ºF. To prepare graham cracker crust: Combine crumbs, butter and 2 Tbsp. sugar. Press into the bottom of a 13 x 9-inch baking dish.
To prepare cheesecake: Beat cream cheese, sugar and corn starch in a large bowl with mixer at medium speed until smooth. Beat in corn syrup, eggs and lemon juice until blended and smooth.
Pour into prepared baking dish. Bake 25 to 30 minutes or just until set.
Cool on wire rack. Refrigerate until well chilled. Arrange blueberries (about 30 to 40) in rows in upper left corner of cheesecake to form a rectangle, spacing rows about ½ inch apart (to leave room for whipped cream).
Arrange halved strawberries on top of remaining portion of cheesecake also in rows about ¾ inch apart, like a flag. Place whipped cream in a plastic bag and snip off the corner of the bag.
Use the bag to pipe whipped cream between the rows of blueberries and strawberries, completing the flag design. Keep refrigerated.
Cran-Blueberry Pie
Prep Time: 20 minutes
Cook Time: 40 to 45 minutes
Yield: 1 pie (8 servings)
1 package (12 ounces) frozen blueberries (about 2½ cups)
2 cups fresh or frozen cranberries
¾ cup sugar
½ cup Karo Light Corn Syrup
¼ cup Argo or Kingsford's Corn Starch
¼ teaspoon ground cinnamon
⅛ teaspoon salt
2 (9-inch) unbaked pie crusts
Glaze:
¼ cup powdered sugar
1 to 1½ teaspoons milk
Preheat oven to 375°F. Combine blueberries, cranberries, sugar, corn syrup, corn starch, cinnamon and salt in a large saucepan. Cook over medium-high heat, stirring frequently, until cranberry skins begin to pop.
Assemble pie by placing one crust in pie plate. Pour in filling. Top with remaining crust. Flute edges and cut slits in top crust to vent. Bake 40 to 45 minutes or until top is lightly browned.
Prepare Glaze: Stir powdered sugar and milk together until smooth. Spread over hot crust. Cool pie on wire rack. (Let pie cool completely before cutting, or filling will be runny.)
You will find more recipes and tips at www.karosyrup.com, or call (866) 430-KARO (5276).
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