Tuesday, December 27, 2016

Bold Boosts for Holiday Leftovers


Transforming that leftover holiday turkey or ham from an ordinary dish you heat up in the microwave or let go to waste into an extraordinary meal may be easier than you think.

From flatbread pizza to a hearty stew, enhancing your everyday meals is easy with Holland House Cooking Wines, available in five flavors – Marsala, Sherry, White, Red and White with Lemon. The premium, flavor-enhancing cooking wines are a go-to countertop ingredient and can be used to add a bold boost to any dish whether it’s around the holidays or just pasta for an any-night family dinner.

These recipes from Guy Meikle, corporate chef for Mizkan America, Inc., show how easy it is to whip up a new twist on holiday leftovers with Holland House Cooking Wines. You can also find quick tips for boosting the flavor of everyday meals on the label of each bottle.

Find more recipes and tips at HollandHouseFlavors.com.


Family Barbecue Turkey Mini Flatbread

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

  • 2          cups Holland House Marsala Cooking Wine
  • 1/2       cup barbecue sauce
  • 1 1/2    cups roasted turkey, large diced
  • 1          tablespoon olive oil
  • 2          tablespoons yellow onion, small diced
  • 1          cup zucchini, large diced
  • 1/2       teaspoon garlic salt
  • 1          tablespoon grated Parmesan cheese
  • 1          cup smoked Gouda cheese, shredded
  • 1          cup fontina cheese, shredded
  • 2          flatbreads (approximately 8 inches each)
  • 2          teaspoons cilantro, chopped
  1. Heat oven to 400°F.
  2. In small saucepan, reduce cooking wine to about 1/2 cup. Mix with barbecue sauce. Toss diced turkey with about 1 tablespoon of sauce and set the entire mixture aside.
  3. Heat oil and saute onion and zucchini about 3 minutes over high heat. Season with garlic salt and remove from heat; mix in Parmesan cheese. Set aside.
  4. In small bowl, mix Gouda and fontina cheeses together and set aside.
  5. Spread each flatbread with an even layer of barbecue sauce. Top each with 1 cup cheese and half the zucchini and turkey mixtures.
  6. Bake 10 minutes.
  7. Garnish with chopped cilantro then cut flatbreads in half to serve.

Turkey and Caramelized Onion Jam Stuffed Empanadas

Servings: 15
Prep time: 20 minutes
Cook time: 15 minutes

  • 2          tablespoons butter
  • 1          cup turkey, diced into 1/2-inch cubes
  • 2          tablespoons dried figs, diced into 1/2-inch cubes
  • 1          cup button mushrooms, minced
  • 3          tablespoons caramelized onions
  • 2          tablespoons Holland House Marsala Cooking Wine
  • salt, to taste
  • pepper, to taste
  • Empanada Dough (recipe below)
  • 1          egg, beaten
  • Cranberry Dipping Sauce (recipe below)
  1. Heat oven to 350°F.
  2. In pan, heat butter; add turkey, figs, mushrooms and caramelized onions.
  3. Deglaze pan with cooking wine; season with salt and pepper, and cool.
  4. Roll out dough 1/8- to 1/4-inch thick and cut into 15 3-inch circles.
  5. Brush egg on entire disc of dough, eliminating any air bubbles, and place 1 tablespoon filling in center of each circle.
  6. Fold dough in half and crimp with fork; prick top with toothpick to let steam out.
  7. Place empanada on greased sheet tray and brush with remaining egg; bake 15 minutes until golden brown.
  8. Place on plate and serve with Cranberry Dipping Sauce.
Empanada Dough
Servings: 15
Cook time: 5 minutes
  • 2 1/4    cups all-purpose flour
  • 1 1/2    teaspoons salt
  • 4          ounces butter
  • 1          egg
  • 1/3       cup ice water
  • 1          tablespoon apple cider vinegar
  1. Sift flour and salt.
  2. Cut butter into small cubes and blend into flour.
  3. Whisk together egg, ice water and vinegar.
  4. Add egg mixture to flour and mix until just incorporated.
  5. On table, knead dough; wrap and chill 1 hour.
Cranberry Orange Marsala Dipping Sauce
Servings: 15
Cook time: 5 minutes
  • 1 1/2    cups whole cranberry sauce
  • 2          tablespoons whole unpeeled orange, finely chopped
  • 3          tablespoons Holland House Marsala Cooking wine
  1. Mix all ingredients thoroughly.


Hearty Ham and Bean Protein Bowl

Servings: 4-6
Prep time: 15 minutes
Cook time: 30-45 minutes
Total time: 3 hours

  • 1          ham bone
  • 12        cups water, divided
  • 2          bay leaves
  • 1/4       teaspoon black peppercorns
  • 1/4       cup vegetable oil, plus 3 tablespoons, divided
  • 1          cup yellow onion, small diced, plus 3 tablespoons finely chopped, divided
  • 2          cloves garlic, finely chopped
  • 1/4       cup Holland House Red Cooking Wine
  • 3          cans (15 ounces each) pinto beans, undrained
  • 1/2       cup sour cream
  • 8          ounces wild rice
  • 1 1/2    teaspoons salt
  • 1/8       teaspoon pepper
  • 2          tablespoons Holland House Sherry Cooking Wine
  • 3          cups fresh okra, sliced into 1/2-inch pieces at an angle
  • 1 1/2    cups grilled corn kernels
  • 1 1/2    cups kosher dill pickle, sliced
  • 1/4       cup parsley
  • 4          teaspoons tarragon
  1. To prepare broth: In 4-quart stock pot, combine ham bone, 8 cups water, bay leaves and peppercorns. Bring to boil. Reduce heat and simmer, covered, about 2 hours. Strain broth and set aside.
  2. In same stock pot, heat 1/4 cup oil and saute 1 cup onion and garlic 2 minutes. Pour in red cooking wine and reduce by half. Add in canned pinto beans; no need to drain. Bring to boil and reduce heat to medium low. Simmer soup about 30-45 minutes, or until liquid is reduced to stew-like consistency.
  3. Place sour cream in mixing bowl and ladle in some cooking liquid to temper it. Add back to soup while stirring. Let simmer a few minutes.
  4. To prepare rice: In small saucepan, heat 2 tablespoons oil. Add remaining onion and saute 1-2 minutes. Add rice and stir until coated with oil. Pour in remaining water and cook covered about 45 minutes, or until rice is tender. Remove from heat and rest, covered, 10 minutes. Season with salt, pepper and sherry cooking wine.
  5. In 10-inch skillet, heat remaining oil. Saute okra about 3 minutes, or until slightly charred.
  6. For each bowl: Place rice and stew in center and garnish with 1/4 cup grilled corn, 1/4 cup diced pickles, 1/2 cup okra, 1 tablespoon chopped parsley and sprinkle of tarragon.






SOURCE:   Holland House

Monday, December 26, 2016

Step It Up

Put a fresh take on post-holiday sandwiches


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

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


Turkey Sandwich with Cranberry and Hummus

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

Garlic Tarragon Roasted Beet Sandwiches

Recipe courtesy of Stephanie McKercher of The Grateful Grazer
Servings: 2

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

Chicken and Waffles Sandwich

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

Grilled Portobello Mushroom and Arugula Sandwich

Recipe courtesy of Chelsey of C it Nutritionally
Servings: 2

Mushrooms:

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

Turkey, Prosciutto and Hummus Sandwich

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








SOURCE: 
Sabra

Friday, December 23, 2016

Highlight Your Holidays

Winter wine and spirits fit for a celebration


The highlight of the holiday season is often the gathering of friends and family for a seasonal meal. Whether hosting and planning a full menu or attending a holiday get-together, keep in mind the perfect wine and spirit pairings for either a traditional feast or a more modern soiree featuring a variety of hors d’oeuvres.

Wines, such as La Crema Chardonnay and Liberated’s Cabernet, and spirits or liqueurs, can serve as more than just a terrific accompaniment to your holiday spread; they also make great gifts for those wine connoisseurs and liquor aficionados on your shopping list.

The Perfect Accompaniment to Any Celebration

An elegant choice for your favorite hostess or connoisseur, this limited production La Crema Chardonnay is a true expression of the Russian River Valley in Northern California. Complex and nuanced, with flavors of ripe pear, nutmeg and hints of nougat, this lush wine is the perfect accompaniment to any holiday celebration and pairs well with roast chicken, creamy cheeses or seafood. Learn more about La Crema and their hands-on, artisan winemaking techniques at lacrema.com.

Reach Your Potential with Something Different


Liberated wines are for anyone looking for something a little different, whether for themselves or as a gift. This new collection celebrates individuals that break free from boundaries to reach their full potential with nine stunning labels, all featuring a unique personality archetype. The Cabernet is a favorite for the holidays with hints of black cherry, a rich, silky texture and three labels to choose from: the Explorer, the Business Man and the Adventurer. Learn more at liberatedwine.com.


The Art of Chocolate in a Bottle

One brand is recognized all over the world as the ultimate expression of the art of chocolate – Godiva. Belgian Master Chocolatier Joseph Draps developed a unique rich chocolate with unparalleled smoothness more than 80 years ago, and Godiva Chocolate Liqueur is the ultimate embodiment of the original chocolate collection. Each bottle combines chocolate with enticing flavors from around the world that mix well with a variety of spirits. Find more ways to enjoy Godiva Chocolate Liqueur at godivaliqueurs.com.


A Blended Ready-to-Serve Delight

Since its first introduction in 1974, Baileys Original Irish Cream liqueur has become one of the world’s most popular spirits, currently ranked seventh among globally sold distilled spirits. Its distinctive creamy taste comes from a blend of Irish whiskey, fresh double cream and other ingredients. Baileys’ award-winning recipe, which now also includes Vanilla Cinnamon, Chocolate Cherry, Salted Caramel and Espresso Creme, is perfect as a ready-to-serve cocktail or mixed with coffee. Find out more at baileys.com.

How to Age Wine Gracefully

Whether you plan to store that wine you received as a gift for weeks, months or years, here are a few tips to ensure your wine ages well:
  • Store bottles on their sides. The cork can dry out and crack if not in contact with wine.
  • Keep bottles between 55-65 F. The perfect cellar temperature to store wine is 55 F. Cooler temperatures can slow the aging process.
  • Keep humidity between 60-80 percent. Low humidity can cause evaporation and oxidation while high humidity encourages mold.
  • Keep temperature swings to a minimum. Temperature fluctuation causes wine to expand and contract, damaging the cork.
  • Store in a dark place. Light exposure can cause wine proteins to become hazy and also cause aroma and flavor change.
  • Store in a location free of odor and vibration. Vibration can hinder wine’s development and odors can seep in through the cork.
Serve Spirits Like a Pro

Spirits can be served in a variety of ways, and different people prefer their drinks certain ways, so when entertaining this holiday season it is important to be familiar with some of the most common serving techniques:
  • Neat: When spirits are served and consumed at room temperature with nothing added.
  • On the rocks: When spirits are served and drank over ice.
  • Up: When spirits are shaken or stirred with ice or chilled but drank with the ice filtered out.
  • With a mixer: Some spirits lend themselves well to mixing, with ingredients such as tonic water, cola or juice.
  • With a twist: When spirits are served with a thin strip of citrus peel, traditionally lemon, on the rim of the glass.


SOURCE:  Family Features

Thursday, December 22, 2016

Spice up Your Holidays

Use cinnamon in sweets, sides and sips

When the house is filled with the sweet smell of cinnamon, it’s a sure sign the holidays have arrived. This signature flavor of the season can add warmth and nostalgia to everything from traditional baked goods to vegetable sides and cocktails.

“Everyone loves cinnamon in classic desserts like apple pie, but this spice is so versatile, it can be used in countless sweet and savory dishes,” said Chef Kevan Vetter of the McCormick Kitchens. “For the perfect seasonal side dish, you can toss carrots cooked in a slow cooker with a cinnamon-sugar glaze. Or, add cinnamon sticks to a festive drink, like holiday sangria.”


Finding the Best Cinnamon

Before you stock up this holiday season, make sure you’re buying the highest quality cinnamon to bring pure flavor to your dishes. Look for clump-free ground cinnamon that’s a deep brown, mahogany color. It should have a warm aroma and taste with a little “red hot” cinnamon heat.

Try these recipes to showcase that pure cinnamon flavor from cocktail hour to dessert. For more recipes and tips, check out McCormick.com and visit McCormick Spice on Facebook and Pinterest.

Caramel Apple Slab Pie

Serves  16
Preparation Time: 25 minutes
Cook Time: 40 minutes

Ingredients
  • 2 packages (14.1 ounces each) refrigerated pie crusts (4 crusts), divided
  • 1 1/2 cups sugar
  • 1/4 cup cornstarch
  • 1 tablespoon McCormick Ground Cinnamon
  • 8 cups thinly sliced and peeled Honey Crisp apples (about 8 apples)
  • 1 cup caramel topping, divided

Preparation
  1. Preheat oven to 400°F. Bring crusts to room temperature according to package directions.
  2. Unroll pie crusts. Line bottom and sides of 13x9-inch glass baking dish with 2 pie crusts. Press seams of overlapping crusts in middle of baking dish together to seal.
  3. Mix sugar, cornstarch and cinnamon in large bowl. Add apples; toss to coat well. Spoon into pie crust. Drizzle with 3/4 cup caramel topping. Top with remaining 2 crusts. Pinch edges of top and bottom crusts together to seal. Cut small slits in top crust.
  4. Bake 35 to 40 minutes or until crust is golden brown and filling is bubbly. Cool on wire rack. Drizzle with remaining 1/4 cup caramel topping to serve.

Slow Cooker Cinnamon Sugar Glazed Carrots

Serves 8

Preparation Time: 5 minutes
Cook Time: 3-4 hours

Ingredients
  • 2 pounds baby carrots
  • 2 tablespoons butter, melted
  • 1/2 cup firmly packed brown sugar
  • 1 1/2 teaspoons McCormick Ground Cinnamon
  • 1/2 teaspoon McCormick Ground Ginger
  • 1/2 teaspoon salt

Preparation
  1. Spray inside of 4-quart slow cooker with no stick cooking spray. Add carrots and melted butter; toss to coat. Cover.
  2. Cook on high 3 to 4 hours or until tender.
  3. Meanwhile, mix brown sugar, cinnamon, ginger and salt in small bowl until well blended. Toss cooked carrots with brown sugar mixture in slow cooker just before serving.

Notes, Tips and Suggestions
Keep cooked carrots in slow cooker when transporting to a party. Bring brown sugar mixture in small resealable plastic bag. For best results, toss carrots with brown sugar mixture just before serving.


Spiced Cranberry Sangria

Serves  6
Preparation Time: 10 minutes

Ingredients
  • 1 orange
  • 16 McCormick Gourmet Whole Cloves
  • 1 bottle (750 milliliters) sweet white wine, such as Moscato or Riesling
  • 3 cups cranberry juice
  • 1 cup fresh cranberries
  • 1/4 cup orange-flavored liqueur, such as Grand Marnier
  • 2 McCormick Gourmet Cinnamon Sticks
  • 1 tablespoon McCormick Pure Vanilla Extract

Preparation
  1. Cut orange into 8 wedges. Press 2 cloves into each wedge. Set aside.
  2. Mix wine, cranberry juice, cranberries, liqueur, cinnamon sticks and vanilla in large pitcher until well blended. Add orange wedges.
  3. Refrigerate 3 hours or until ready to serve. Serve in ice-filled glasses, if desired.
Notes, Tips and Suggestions
If transporting Spiced Cranberry Sangria to a party, prepare recipe without adding the wine. Take the spiced cranberry juice in a clean, portable tightly covered beverage container leaving enough room for the wine. Then pour the bottle of wine into the container at the party. Serve and enjoy!



SOURCE:   McCormick & Company, Inc.

Wednesday, December 21, 2016

A Festive Cocktail for Every Gathering


With shorter days and colder weather comes longer nights to warm up and celebrate – and this season is the perfect time to gather around and make memories. Whether you’re getting together with family or throwing a party with friends, the festivities are sure to be merry and bright.

The warmest greetings of the season are those that bring people together. Celebrations are best with family, friends and food, and no celebration is complete without an enjoyable cocktail.  Keep things simple this year with this delicious Milk Punch recipe.

A festive twist on a classic New Orleans-style cocktail, this drink is made with milk – one of the original farm-to-table foods – and is a perfect addition to any seasonal menu. When you use milk as the base of your cocktails, you can be sure you’re serving a wholesome, quality beverage that will impress your guests so you can relax and enjoy the celebration too.

Spread cheer in every sip with this Milk Punch recipe. Garnished with nutmeg and served hot or cold, this cocktail can bring life to any gathering this season. For more seasonal inspiration and recipe ideas, visit milklife.com.


Milk Punch Two Ways

Recipe courtesy of Emily Caruso of Jelly Toast
Makes: 1 cocktail
  • 6          ounces reduced fat milk
  • 1          ounce bourbon
  • 1/2       ounce white rum
  • 1 1/2    teaspoons maple syrup
  • 1/4       teaspoons vanilla extract
  • pinch of grated nutmeg, for garnish
  1. To Make Iced: Fill Boston cocktail shaker or mixing pitcher with ice. Add milk, bourbon, rum, maple syrup and vanilla extract. Stir 10 seconds, or until chilled and cocktail shaker is frosty. Strain into high-ball glass filled with ice cubes. Top with freshly grated nutmeg and serve.
  2. To Make Hot: Pour milk into small saucepan set over low heat. Heat gently until hot, but not boiling. Remove from heat and whisk briefly until milk is slightly frothy.
  3. Pour bourbon, rum, maple syrup and vanilla extract into mug. Add hot milk, top with grated nutmeg and serve.
Nutritional information per serving: 220 calories; 4 g fat; 2.5 g saturated fat; 15 mg cholesterol; 6 g protein;  16 g carbohydrates; 0 g fiber; 90 mg sodium; 236 mg calcium (25% of daily value). Nutrition figures based on using reduced fat milk.








SOURCE:   MilkPEP

Give the Gift of Dairy this Holiday Season

This holiday season, give your family the gift of home-cooked meals that combine the flavor, comfort and variety of dairy. Dairy foods, such as milk, cheese and yogurt, can serve as helpful on-hand ingredients that also provide nutritional and economic value to help you eat, drink and be merry.

Because dairy foods are readily available in most kitchens, they are ideal for creating easy recipes for last-minute get-togethers and entertaining. The experts at Midwest Dairy offer the following tips on how to give the gift of dairy during the holidays:
  • Start those busy shopping days off with a hearty bowl of oatmeal made with milk.
  • For lunchtime get-togethers, give tuna or chicken salad extra zip by replacing mayo with plain yogurt.
  • Make side dishes sparkle by sprinkling shredded cheese on steamed vegetables before serving for added flavor.
  • Warm up everyday cold weather favorites by switching out water for milk in hot chocolate, soups and even bread dough and other baked goods.
  • Get a kick start on those New Year’s resolutions by using protein-packed plain Greek yogurt to top baked potatoes, chili and soup, and as a base for homemade dressings.
  • For extra flavor and nutrition, top seasonal favorite casseroles and pasta dishes with shredded cheese.
  • For last-minute parties, mix plain yogurt with seasoning or mash with an avocado to create a quick dip.
  • Serve delicious, one-dish dairy-inspired dinners, such as dairy farmer Chris Sukalski’s Parmesan Chicken Fettuccine.
Find more information, nutrition tips and recipes at MidwestDairy.com and visit Midwest Dairy on Pinterest for more dairy-inspired holiday ideas, from home-cooked meals to party pleasing recipes and holiday gift ideas, such as The Dairy Good Cookbook.

Parmesan Chicken Fettuccine

Ingredients
  • 1 pound fettuccine
  • 3 cups small fresh broccoli florets
  • 3/4 cup butter (1 1/2 sticks), divided
  • 3/4 teaspoon salt, divided
  • 1/2 teaspoon freshly ground black pepper, divided
  • 12 ounces boneless, skinless chicken breast, cut into bite-size pieces
  • 1 small onion, chopped
  • 2 garlic cloves, minced
  • 4 ounces fresh mushrooms, sliced
  • 3 cups whipping cream
  • 1 1/2 cups grated Parmesan cheese, plus additional for serving
  • 6 slices bacon, cooked and crumbled, divided
  • cracked black pepper

Preparation
  1. Cook fettuccine according to package directions, adding broccoli during last 3 minutes; drain and keep warm.
  2. Meanwhile in large skillet, melt 2 tablespoons of butter over medium heat. Season chicken with 1/2 teaspoon salt and 1/4 teaspoon ground pepper. Cook in hot butter until cooked through, 5-6 minutes. With slotted spoon, transfer chicken from skillet to a plate; set aside. Add 2 tablespoons butter to skillet. Cook onion, garlic and mushrooms in hot butter until vegetables soften, 4-5 minutes. Set aside.
  3. In medium saucepan, combine remaining butter and heavy cream over medium-low heat. Heat and stir until butter is melted, about 2 minutes. Stir in remaining salt and remaining ground pepper. Add Parmesan cheese and stir until melted. Stir in chicken, onion mixture and half the bacon.
  4. Toss drained pasta and broccoli with chicken mixture. Divide among 6 serving plates. Top with additional grated Parmesan, remaining bacon and cracked pepper.

SOURCE:  Midwest Dairy

Tuesday, December 20, 2016

Cocktails: Shaken, Not Stirred


'Tis the season for entertaining, and festive cocktails are in fashion for gatherings large and small. This season, shake things up a bit. Trade in the punch bowl for a cocktail shaker and serve up some easy, fun and delicious egg-based cocktails for guests.

But, if you're asking if raw eggs are safe to use, the answer is "yes as long as you're using pasteurized eggs." Safest Choice Eggs are pasteurized in their shells using a warm water bath which eliminates the risk of salmonella. A red circle "P" stamped on the eggs lets you know they are safe. 

Simple, sensational cocktails

Eggnog is a must-have for the season, and most everyone agrees that homemade tastes best. So start with the basics to make a perfect Shaken Eggnog Cocktail. A whole egg, cream, brandy or bourbon, some simple syrup and you're on your way to cocktail bliss. Sprinkle with pumpkin pie spice and it's time for a toast with this creamy, slightly spicy take on eggnog.

As a nod to another seasonal favorite, the cranberry, a Cranberry Fizz is just what the mixologist ordered. It's an ethereal combination of orange liqueur, vodka and cranberry juice, accented with hints of lime and bitters. Add an egg white and give it a few shakes; the egg white provides a layer of foamy, frothy fizz. Egg whites have been used to give a "fizz" to cocktails since the late 1800s, so clink your glasses together to celebrate this tradition, which can be enjoyed once again, thanks to pasteurized eggs.

Cocktails - and more

Pasteurized eggs aren't just for cocktails. To insure safety, they should be used to make any recipe that calls for raw or gently cooked eggs - such as mayonnaise, chocolate mousse, Caesar salad dressing, sunny-side-up and poached eggs.

So, cheers to happy sipping and remember: pasteurized = peace of mind.

For recipes and more, please visit www.safeeggs.com.


Cranberry Fizz

Ingredients
  • 1 1/2 ounces orange liqueur
  • 1 1/2 ounces vodka
  • 3/4 cup cranberry juice
  • 1 teaspoon fresh lime juice
  • 1 Safest Choice Pasteurized Egg white, slightly beaten
  • Dash citrus bitters
  • Ice

Preparation
    1. Place orange liqueur, vodka, cranberry juice, lime juice, egg white, dash of bitters and ice in cocktail shaker. Shake until ingredients are blended. Pour into 2 glasses rimmed with sugar, if desired.
    2. To add sugar rim to glasses, dip rim of glass into citrus juice (orange, lemon or lime) then into shallow layer of colored sugars. Allow to dry.
Preparation Time
10 minutes




Serves
Makes 2 servings
Notes, Tips & Suggestions
Note: Recipe may be doubled.

Ingredients
  • 1/4 cup heavy cream
  • 2 tablespoons milk
  • 1-1/2 ounces brandy, bourbon or dark rum
  • 1-12 tablespoons simple syrup or agave nectar (see note)
  • 1 Safest Choice Pasteurized Egg, slightly beaten
  • 1/2 teaspoon vanilla extract
  • Ice
  • Pumpkin pie spice

Preparation
    1. Place cream, milk, brandy, simple syrup, egg, vanilla and ice in cocktail shaker. Shake until well blended. Pour into 2 glasses rimmed with pumpkin pie spice, if desired. Dust with additional pumpkin pie spice.
Preparation Time
10 minutes




Serves
Makes 2 servings
Notes, Tips & Suggestions
Note: Simple syrup can be purchased in beverage section of some supermarkets or specialty stores. To prepare at home, combine equal parts water and sugar in saucepan. Bring to boil and cook until sugar dissolves; cool. Store in refrigerator. To add pumpkin pie spice rim to glasses, dip rim of glass into simple syrup or agave, then into shallow layer of pumpkin pie spice. Allow to dry.








SOURCE: Safest Choice Pasteurized Shell Eggs
 
 

Homemade Gifts for a Heartwarming Holiday Season

Instead of fighting crowds at the store, head to the kitchen and whip up Pinterest-worthy treats and crafts. Whether you’re gifting a gracious host or just want a few extra presents on hand for unexpected holiday guests, flavorful and aromatic kitchen creations are a delicious way to show you care this holiday season.

“Christmas cookies are always a popular gift but they’re not the only homemade option for the cookie lovers on your list,” said Chef Kevan Vetter of the McCormick Kitchens. “A small jar of spreadable Gingerbread Cookie Butter brings the taste of a classic holiday treat to unexpected places like toast and pancakes.”

Cinnamon and Pine Fragrance Jar


Prep time: 5 minutes
Cook time: 15 minutes
Makes: 1 jar

Supplies
  • 2-3       pine branches (4 inches long)
  • 2          McCormick Gourmet Cinnamon Sticks
  • 1          teaspoon McCormick Gourmet Whole Jamaican Allspice
    water
  1. Place pine, cinnamon and allspice inside 8-ounce jar. Pour water to fill jar, leaving 1/2-inch headspace; seal.   
  2. To add a lovely fragrance around the house, pour all contents of jar into small saucepan. Simmer on medium heat 10-15 minutes or until fragrant, adding additional water as needed.

Need more gift-giving inspiration? Discover new ideas and recipes for everything from homemade seasonal butters to fragrance jars by visiting McCormick Spice on Pinterest and Facebook.

Gingerbread Cookie Butter

Serves  24 (1 tablespoon each)
Preparation Time: 5 minutes
Cook Time: 2 minutes


Ingredients
  • 8 ounces gingerbread cookies, about 8 (3 1/2-inch long) cookies
  • 1/2 cup confectioners' sugar
  • 1/2 cup coconut oil
  • 1/4 cup water
  • 2 teaspoons McCormick Pure Vanilla Extract
  • 1/2 teaspoon McCormick Ground Cinnamon
  • 1/4 teaspoon McCormick Ground Ginger

Preparation
  1. Pulse cookies in food processor until resembling fine crumbs. Add sugar; pulse until just blended.
  2. Heat oil and water in small saucepan on low heat until coconut oil is melted. Slowly add oil mixture to processor while pulsing. Add vanilla and spices; pulse until just blended.


SOURCE:  McCormick & Company, Inc.

Monday, December 19, 2016

Create Lasting Memories with Holiday Meals


From savory starters and sides to a show-stopping main course, there are so many recipes to choose from this season. The secret to creating those hallmark holiday moments – the ones that leave us with delicious memories – is choosing the right dish.

Whether you’re looking for the perfect recipe for the special holiday meal, an office potluck or a simple snack to warm up with after ice skating, these recipes are an easy way to elevate any moment with tastes you’ll savor for years to come – and leftovers you’ll devour the next day.

“Pork lends itself to a multitude of flavors and preparation methods, making it the perfect protein for any occasion,” said Pamela Johnson, Director of Consumer Communications at the National Pork Board. “You can transform a classic ham with a simple glaze or mix up your starters by adding a nutty, Spanish-inspired sauce to tender pork meatballs – giving those traditional dishes everyone loves a special touch.”

For more holiday recipes, visit PorkBeinspired.com, or try the interactive Pork Be Inspired Facebook bot that provides pork fans with great-tasting recipes. Just visit the Pork Be Inspired Facebook page, open Facebook Messenger and say, “Hi.” The bot will respond by asking questions to help you find the right recipe. You can also uncover more inspiration from the National Pork Board on Instagram, Pinterest and Twitter.

Thyme-Basted Ham with Roasted Grapes

Prep time: 20 minutes
Cook time: 2-2 1/2 hours
Servings: 15-20 (4 ounces each)

  • 1          cooked, bone-in ham (6-8 pounds), trimmed
  • pepper
  • 1/2       cup grape jelly
  • 4          tablespoons unsalted butter (1/2 stick), cut into 4-6 pieces
  • 2          tablespoons chopped fresh thyme
  • 3          cups whole grapes (red, green or a combination)
  • 4          shallots, halved lengthwise and cut into 1/4-inch slices
  1. Preheat oven to 325° F. Position rack in lower third of oven.
  2. In large shallow roasting pan, place ham flat-side down and score a diamond pattern about 1/8-inch deep into any fat. Season with pepper and bake 1 1/2 hours.
  3. Meanwhile, in small saucepan over medium heat, combine jelly, butter and thyme, whisking occasionally until jelly and butter melt together and mixture comes to gentle boil, 1-2 minutes. Cover and set aside. In medium bowl, combine grapes and shallots. Set aside.
  4. Baste ham with jelly mixture. Continue baking, basting with jelly mixture and/or pan juices about every 15 minutes. When ham’s internal temperature reaches 120° F, add grapes and shallots to roasting pan, stirring to coat with pan juices. Continue baking and basting until internal temperature reaches 140° F, 15-18 minutes per pound. Remove ham from oven, transfer to cutting board and let rest 15-30 minutes. If grapes and shallots aren’t tender yet, return roasting pan to oven.
  5. Slice enough ham to serve and arrange on plates or platter. Season roasted grapes, shallots and pan juice mixture with pepper, and spoon some on top of ham. Serve remaining grape mixture on side.

Stuffed Pork Meatballs with Romesco

Prep time: 20 minutes
Cook time: 25 minutes
Servings: 10 (40 meatballs)

  • 1 1/2    pounds lean ground pork
  • vegetable oil, for the baking sheet
  • 3/4       cup plain dried bread crumbs
  • 1          large egg, beaten
  • 2          tablespoons dry sherry (optional)
  • 2          tablespoons fresh parsley, finely chopped or 2 teaspoons dried parsley
  • 1          teaspoon sweet paprika (preferably smoked paprika)
  • 2          garlic cloves, minced
  • 1/4       teaspoon fresh ground black pepper
  • 40        red-pepper-stuffed green olives (not large)
  • 40        wooden toothpicks or bamboo cocktail spears, for serving
Romesco Sauce:
  • 1          large garlic clove, crushed under knife, peeled
  • 2          drained, jarred roasted red bell peppers
  • 1/4       cup sliced natural almonds
  • 2          teaspoons sherry or red wine vinegar
  • 1          teaspoon sweet paprika (preferably smoked paprika)
  • 1/2       teaspoon dried oregano or 1 teaspoon fresh oregano, chopped
  • 1/4       teaspoon salt
  • 1/3       cup extra-virgin olive oil
To make Romesco Sauce: In food processor, drop garlic through feed tube to mince. Stop machine and add peppers, almonds, vinegar, paprika, oregano and salt. Pulse about 10 times until minced. With processor running, slowly pour oil through feed tube. Transfer to serving bowl. Makes about 1 1/4 cup sauce.
To make meatballs: Preheat oven to 400° F. Lightly oil large rimmed baking sheet. In large bowl, mix bread crumbs, egg, sherry, parsley, paprika, garlic and pepper. Add ground pork and mix thoroughly but gently with hands. Using about 1 tablespoon of meat mixture for each, shape into 40 meatballs. Stuff 1 olive in center of each meatball then completely enclose olive. Arrange meatballs on baking sheet.
Bake meatballs 15 minutes. Turn meatballs over and continue baking until cooked through and browned, about 10 minutes. Transfer meatballs to serving platter. Spear with toothpicks and serve hot with Romesco Sauce for dipping.
Note: Romesco sauce can be covered and refrigerated up to 5 days. Bring to room temperature before serving.


Five-Spice Pork and Apple Salad

Prep time: 10 minutes
Cook time: 20 minutes
Servings: 4

  • 1          pound pork tenderloin
  • 2          teaspoons Chinese five-spice, divided
  • 1/2       teaspoon salt
  • 1/2       teaspoon black pepper
  • 1          Fuji apple or other sweet-tart apple
  • 1/4       red onion
  • 3          tablespoons seasoned rice vinegar
  • 2          tablespoons canola oil or other neutral-flavored oil
  • 12        cups mixed greens (about 6 ounces)
  1. Preheat oven to 425° F.
  2. Season tenderloin on all sides with 1 1/2 teaspoons five-spice powder, salt and pepper. Place tenderloin in shallow pan and roast about 20 minutes, or until internal temperature reaches between 145° F (medium-rare) and 160° F (medium).
  3. While pork is cooking, core and thinly slice apple. Thinly slice onion.
  4. While pork is resting, in large bowl, whisk together vinegar, oil and remaining five-spice powder. Add greens, apple and onion; toss. Season with salt and pepper, to taste, if desired. Arrange salad on plates or platter.
  5. Cut pork into thin slices. Arrange on top of salads and serve.











SOURCE:  National Pork Board

Holiday Recipes with Winning Flavor

When you’re looking for smart snacks and dishes to complement the traditional holiday ham or turkey, non-traditional ingredients can provide a flavor combination sure to please the palate.

Sorghum, which is naturally high in fiber, iron and protein, is a highly versatile ingredient that can be used in a wide range of preparations. This cereal grain grown in America can lend a delicious flavor to a host of flour-based foods such as pizza dough, pastas and cereals. It can also be consumed in place of whole grain in countless recipes and as syrup.

These winning recipes from the Sorghum Checkoff’s recent Sorghum Recipe Showdown will help keep your taste buds tingling all season long. Find more satisfying recipes using sorghum at healthysorghum.com.

Sorghum Pecan Praline Cheesecake
 

Second Place Recipe developed by Brenda Watts, Gaffney, South Carolina

Ingredients
Cheesecake:
  • 6 tablespoons unsalted butter, melted
  • 1 cup sorghum syrup plus 2 tablespoons, divided
  • 1 3/4 cups graham cracker crumbs
  • 4 packages (8 ounces each) cream cheese, softened
  • 1/2 cup sour cream
  • 1/3 cup packed light brown sugar
  • 2 tablespoons all-purpose flour
  • 1 1/2 teaspoons vanilla extract
  • 4 large eggs
Topping:
  • 1 package (6 ounces) pecan halves
  • 1/2 cup packed light brown sugar plus 2 tablespoons, divided
  • 4 tablespoons sorghum syrup, divided
  • 6 tablespoons unsalted butter
  • 3 tablespoons heavy cream
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon kosher salt

Preparation
  1. Heat oven to 325°F. Lightly spray bottom and sides of 9-inch non-stick springform pan with removable rim. Place pan over center of 3 18-inch sheets heavy-duty foil and securely wrap foil around outside bottom and sides of pan.
  2. For cheesecake, in small bowl, combine butter and 2 tablespoons sorghum syrup. In medium bowl, toss graham cracker crumbs and sorghum butter mixture together until crumbs are moistened. Press crumb mixture evenly into bottom of prepared pan. Bake 8 minutes to form crust; remove from oven and cool 10 minutes over wire rack.
  3. In large bowl use electric mixer on medium speed to beat cream cheese, sour cream, brown sugar and flour, 3 minutes, or until well blended and smooth. Gradually add 1 cup sorghum syrup, vanilla and eggs (one egg at a time) and continue beating 3 minutes longer from low speed increasing to medium speed, or until mixture is well blended and creamy. Pour filling evenly over crust in pan. Place pan in center of large baking pan (e.g., roasting pan) and pour 1 inch of hot water in large baking pan, around filled prepared pan.
  4. Bake 1 hour and 15 minutes or until center is almost set but slightly jiggles. Remove from oven, remove cheesecake from baking pan and gently remove wrapped foil from cheesecake. Place cheesecake onto wire rack to cool 15 minutes. Run thin, sharp knife around edge of pan to loosen edges; cool in pan 2-3 hours in refrigerator.
  5. Meanwhile, prepare pecans. Increase oven temperature to 350 F. Line baking sheet pan with large sheet of parchment paper. In bowl, sprinkle brown sugar and drizzle 1 tablespoon sorghum syrup over pecans. Using large spoon, toss to evenly coat and spread pecans flat over parchment paper-lined pan. Bake pecans 8 minutes or until lightly browned and glazed. Place pan over wire cooling rack, use large spoon to separate and evenly coat pecans; let cool 10 minutes.
  6. In heavy duty 1-quart non-stick saucepan, melt butter over medium heat. Add 1/2 cup brown sugar and 3 tablespoons sorghum syrup into melted butter and cook 2-3 minutes or until blended and heated through, stirring constantly. Stir heavy cream, vanilla and salt into mixture; continue stirring constantly until praline mixture comes to a boil. Simmer until slightly thickened, about 3 minutes. Stir occasionally. Remove from heat and let cool.
  7. To serve, remove rim of pan from cheesecake. Place cheesecake on large round serving plate. Place glazed pecans flat on top of cheesecake, starting at outer edges and ending in center. Spoon or pour praline topping evenly over top of cheesecake.


Triple Sorghum Granola


First Place Recipe developed by Pam Correll, Brockport, Pennsylvania

Ingredients
  • 1 cup cooked sorghum (cooked according to package directions)
  • 1/2 cup dry whole oats
  • 1/2 cup pepitas (pumpkin seeds)
  • 1 cup slivered almonds
  • 2 tablespoons sorghum syrup
  • 2 tablespoons coconut oil
  • 1/2 cup dried cranberries
  • 1/2 cup unsweetened coconut chips
  • 1/2 cup popped sorghum (popped according to package directions)

Preparation
  1. Heat oven to 200°F. Spread sorghum on jelly roll pan. Place in oven 1 hour, turning every 15 minutes. Remove from oven and transfer to large mixing bowl. Stir in oats, pepitas and almonds.
  2. Raise oven temperature to 300 F.
  3. In 1-quart sauce pan, heat sorghum syrup and coconut oil until oil melts. Blend well. Pour liquid mixture over dry ingredients; stir to blend well. Spread evenly on jelly roll pan. Bake 30 minutes, turning every 10 minutes.
  4. Remove from oven and stir in cranberries, coconut chips and popped sorghum. Allow to cool. Break apart. Store in airtight container.


Chicken, Leek and Sorghum Soup


Third Place Recipe developed by Fiona Green, Keller, Texas

Ingredients
  • 7 cups chicken stock
  • 1 cup whole grain sorghum
  • 1 tablespoon olive oil
  • 1 leek, thinly sliced
  • 2/3 pound chicken, cubed
  • 1 medium carrot, sliced
  • 1/2 red pepper, sliced
  • 1 tomato, chopped
  • 2 chipotle chili peppers in adobo sauce, chopped
  • salt and pepper to taste
  • 2 avocados, sliced
  • 4 tablespoons grated cheddar cheese (optional)
  • 1/4 cup cilantro, chopped

Preparation
  1. In medium pot bring chicken stock to boil. Add sorghum, reduce heat and simmer.
  2. Heat olive oil in frying pan, add leek and cook until translucent. Remove from heat and add to stock. Add chicken cubes to frying pan and saute until cooked through. Remove from heat and add to stock along with carrot, red pepper, tomato, peppers and salt and pepper. Simmer for approximately 1 hour. Sorghum grain should be soft. Remove soup from heat and allow to cool a few minutes.
  3. Ladle into bowls and top with avocado, cheese and cilantro.



SOURCE:  United Sorghum Checkoff Program