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Archive | Recipes

Fresh Market

BLOOM-Fresh-market-lavenderBy Vicky Babcock

 

Lavender’s blue, dilly dilly, lavender’s green, when you are king, dilly dilly, I shall be queen.

You may think we are deviating from our theme of fresh edible foods. Not so. Lavender, most widely known for its use in aromatherapy products, is an edible herb—both its leaves and buds can be used in that capacity. Once a favorite choice for the chefs of kings, lavender somehow fell from the list of common cooking herbs.

Common it is not. Lavender’s unique flavor lends itself well to dishes with chicken or fish, but it is also used to enhance the flavor of cookies and lemonades. If you are trying out lavender for the first time, a light hand is best as its flavor can be overpowering.

Lavender originated in the Mediterranean, where it remains a wild herb as well as a cultivated plant. Referred to as Spikenard in the Bible, lavender is believed to be the oil used to anoint the feet of Jesus. From the root word “lave” (to wash), lavender has been used for that purpose since the written word. It is a natural astringent, mild bug repellant, aid to relaxation and headache reliever.

Check out next week’s Post for more on this versatile plant and try a sample of our recipe at Market. Have a happy holiday!

 

Lavender Shortbread

1 ½ cups sifted flour

¾ cup confectioners sugar

¼ teaspoon salt

½ lb. butter, softened to room temp.

2 tbsp. Fresh lavender buds or 1 tbsp.

dried culinary lavender, roughly chopped

Preheat oven to 325º f.

Mix all ingredients together. Knead until consistency becomes doughy.  Press firmly into shortbread mold (or pie plate) making sure to fill in all the space in the shortbread mold. Bake 1 hour. (Shortbread should be pale in color—not brown)  Unmold while still warm. Great warm or room temp.

 

Fresh Market is brought to you by Solon  Market located at 15185 Algoma Avenue.  For more information call 616-696-1718.  Like us on facebook for updates.

Posted in Bloomin' Summer, Featured, RecipesComments Off

Fresh Market – Sugar snap peas

*BLOOM-Fresh market sugarsnaps

Imagine a product with a satisfying crunch and a lovely flavor—and get this—you can eat as much as you want with no weight gain!  Enter the sugar pea.  Sugar peas are a free food to dieters, containing only 41 calories per cup. chopped raw.  They are believed to have originated in Europe where aristocrats in France began eating the immature peas, pods and all.  Sugar peas are very high in vitamins C and  A—one cup provides nearly 100% of your daily needs of vitamin C.  Rich in fiber , consumption of these treats helps reduce blood cholesterol levels, obesity, and constipation.

While sugar peas are a treat fresh picked from the garden, they also enhance any salad and are a great addition to stir fries.  The tender shoots can also be used in this capacity.  Sugar peas are planted early in the season as they cannot tolerate excessive heat.  There is also a second planting in August for a fall harvest.  This planting, however does not traditionally produce as well as Spring crops.  If you decide to plant your own, don’t forget that deer like them too!

 

Easy stir-fry

½ pound sugar peas, strings removed

1 T. olive oil

1 green onion, chopped (green parts also)

Toasted sesame seeds

In a heated stir fry pan toss sugar peas with olive oil—cook until tender crisp, about 3 minutes. Add green onion and stir fry until onion is tender. Toss with sesame seed.  Serve alone or with rice or as a side to pork or chicken dishes.

Fresh Market is brought to you by Solon Market located at 15185 Algoma Avenue. For more information call 616-696-1718. Like them on facebook for updates.

Posted in Bloomin' Summer, RecipesComments Off

Fresh market

DIG-Fresh-market-strawberries

Nothing says “Summer” like strawberries!  The earliest of the summer fruits, these tasty treats usually hit Markets in early to mid-June, lending themselves to open houses and wedding receptions. Bright red and heart-shaped, these nutrition rich berries are associated with Venus, the Goddess of Love. In parts of Bavaria, ranchers attach baskets of strawberries to the horns of their cattle. These are believed to attract magical elves, which then repay the ranchers by providing them with healthy calves and cows that produce plenty of milk.

Studies have shown that eating  berries can help prevent memory loss as well as reduce the risk of heart disease.  It is a rich source of vitamin C, a powerful natural antioxidant. Consumption of fruits rich in vitamin C helps the body develop resistance against infectious disease and counter inflammation. It is an excellent source of the trace mineral manganese, which is essential for maintaining healthy bone structure, absorbing calcium, and creating enzymes that build bone. For a healthy choice, why not grill some fish or chicken? Pass the salsa please.

 

Strawberry Salsa

1 c. coarsely chopped strawberries

1 Tbsp. orange juice

1 tsp. grated orange peel

1 green onion, finely chopped, top included

1 tsp. Dijon-style mustard

2 Tbsp. dried currants

2 Tbsp. red wine vinegar

Mix all ingredients in a bowl. Chill.

Makes six servings, 1/4 cup each. Each serving has 20 calories, no fat, 22 milligrams of sodium, 0.5 gram of fiber and 15 percent of the daily recommendation for vitamin C.

 

Fresh Market is brought to you by Solon Market located at 15185 Algoma Avenue. For more information call 616-696-1718. Like them on facebook for updates.

 

Posted in Diggin' Spring, RecipesComments Off

Grill Up a Father’s Day Feast

FATH-Fathers-day-feast

(Family Features) Make Father’s Day special by combining two of Dad’s favorite things – sweet treats and the grill. Hot dogs have gone gourmet and a big, juicy hamburger or steak is a tried-and-true classic. But, this year, show Dad how much you love him with a healthy twist on two  American favorites – the chicken wing and watermelon.

If Dad is usually the one manning the grill, review these simple tips for cooking chicken outdoors before you begin:

Preheat the grill on high.

Make sure the grate is well oiled to prevent sticking.

Transport the chicken to the grill on one plate and use a clean plate to take the prepared food back to the kitchen.

Use tongs to turn the chicken instead of a fork, which may tear the meat.

Keep the grill covered as much as possible for quicker, more even cooking.

Have a spray bottle filled with water handy in case of a flare up.

Once you remove the chicken from the grill, allow it to “rest” for five minutes so it will retain its juices when cut.

Get the kids involved in the meal preparation by creating a fun dessert. They can use a small ice cream scoop or melon baller to scoop out watermelon, cantaloupe or honeydew. Serve the cool, refreshing treat in a pretty bowl or thread the melon balls onto skewers. Slices of watermelon can also be cut into fun shapes with cookie cutters. Add the shapes to the plate for a fun garnish or place one or two on the rim of a glass to add a festive flair.

Grilling out is a time-honored tradition so fire up the charcoal and let the celebration begin.

Look for more fun ways to enjoy watermelon and sign up for a free newsletter, at www.watermelon.org.

 

Chipotle Maple Citrus Watermelon Wings

Watermelon Glaze:
2 cups watermelon puree

Juice from 3 fresh lemons
1 tablespoon lemon zest
1/2 cup maple syrup (can use light version)
1/2 teaspoon cinnamon
1/2 teaspoon ground chipotle pepper, or to taste
Chicken:

Chicken wings or drumettes
2 cups pineapple juice
1/2 cup soy sauce
1 tablespoon minced fresh ginger
3 cloves minced fresh garlic

 

To prepare the watermelon glaze, simmer ingredients together in a heavy saucepan for 20 minutes or until sauce is thick. Makes 2 cups. Keep warm.
To prepare the chicken, place the chicken in a large zipper lock bag with rest of the ingredients and seal tightly. Allow to marinate at least 2 hours or up to 12. Grill until cooked and arrange on a warm platter. Pour the glaze over the chicken and serve immediately.

Posted in Father's Day, RecipesComments Off

Janet’s Notebook

by Janet Tharpe

by Janet Tharpe

ENT-HobbsCake

Gooey Caramel Confection Takes the Cake in Crock Pot Contest

We love casseroles.  We love stews.  Ok, we pretty much love everything that comes out of a Crock Pot.

What we didn’t know was how stunningly delicious a slow-cooked DESSERT could be!

“I just love baking pies, cookies and cakes,” says Emily Hobbs of Springfield, MO.  “I’m more of a baker than a cook.”

Well, it turns out that she’s also a veritable Crock Pot dynamo, creating fanciful sweet confections straight from her slow cooker.  It’s no coincidence then, that Emily has also been named Grand Prize winner in the Just A Pinch Crock Pot Creations Contest at www.justapinch.com!  It was absolute love at first bite when we came face-to-face with her Dulce De Leche Sweet Potato Pudding Cake.  Full of sass and class, this is one mighty fine dessert.

“It’s a spiced sweet potato cake flavored with dulce de leche caramel, coconut and pecans,” explains Emily.  “It’s delicious, easy… and yes, ‘bakes’ in a slow cooker!”

Now, I’d love to be able to tell you how well Emily’s dessert keeps, but there was not a speck to be found after the Crew and I had our way with it in the Test Kitchen!  We served the cake in small, individual ramekins while it was still warm and the caramel golden and sticky.  We let French vanilla ice cream melt down over the top and, well, the rest is history.

Emily has had a passion for cooking since she was a child, an interest spurred on by the support of both her parents.

“They always cooked when I was growing up. My mom was more the baker, my dad the cook.  The first thing I tried to make for them on my own was cinnamon rolls for Mother’s Day when I was about 12 years old.  They were undercooked and doughy and not good at all, but it got me interested,” smiles Emily.  “I started checking out library cookbooks.  Now, I read cookbooks and food blogs all the time!”

In fact, Emily has created her very own cooking blog chronicling her many kitchen adventures. She prides herself on cooking with a sweet, Southern flair, and her delightful photography speaks to the outstanding quality of her food.  Utilizing different tableware, backdrops and props, she takes great care to capture the true essence of her dishes in every shot.  Perhaps her biggest tip for aspiring food bloggers is to snap your photos at eye-level; it makes readers feel like they’re there and can just reach out and grab that perfectly iced cupcake or last piece of pie.

For winning the Just A Pinch Crock Pit Creations Contest, Emily wins a $500 Visa card to spend any which way she wishes.  So, what’s she going to do with her winnings?  “I have a Kitchen Aid mixer but it’s been broken since October,” she laughs. “Maybe I’ll finally repair it!”

 

www.justapinch.com

© 2011 Just A Pinch Recipe Club. Used by Permission.

Brought to you by American Hometown Media

ENT-HobbsCakeDulce de Leche Sweet Potato Pudding Cake

added by Emily Hobbs

 

This is a delicious, easy cake that “bakes” in a slow cooker. It’s a spiced sweet potato cake flavored with dulce de leche caramel, coconut and pecans.

Cook time: 1 Hr 45 Min Prep time: 10 Min Serves: 6-8

ENT-Just-a-pinch-logo

Ingredients

1/2 c unsalted butter

2 c all purpose flour

1 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

2 tsp ground cinnamon

1 c brown sugar

1 can(s) (15 oz) sweet potatoes, drained, finely mashed

2 large eggs

2 tsp vanilla extract

3/4 c coconut milk

1/2 c finely chopped toasted pecans

1 c dulce de leche

1/4 c toasted flaked coconut

Directions

1. Melt butter in a small saucepan over medium heat; cook, whisking constantly, until butter foams and starts to turn golden brown. Place browned butter in a large mixing bowl.

2. In a medium mixing bowl, sift together flour, baking powder, baking soda, salt and cinnamon; whisk until combined. Add brown sugar and sweet potato to mixing bowl with browned butter; beat, using a mixer on medium

speed, until creamy – about 1 minute. Beat in eggs and vanilla until combined – about 1 minute. Reduce mixer speed to low and gradually beat in flour mixture, alternating with coconut milk until just combined. Stir in pecans until combined.

3. Spray a slow cooker with cooking spray. Spread batter evenly into slow cooker; cover and cook on low for 45 minutes. Pour dulce de leche on top, sprinkle with coconut, cover, and cook an additional 1 hour. Turn slow cooker off and allow to cool 45 minutes before serving.

Posted in Arts & Entertainment, Featured, RecipesComments Off

Easy Easter Brunch with a Pantry Punch

Spicy Candied Bacon with eggs

Spicy Candied Bacon with eggs

(Family Features) The ingredients for an easy weekend breakfast or a special Easter brunch may be in your pantry right now. Holidays are the perfect time to sprinkle additional creativity or fresh new thinking into meals for family and friends and — by using staples like pancake mix, syrup and instant mashed potatoes in unexpected ways — you can craft new and delicious dishes sure to make everyone smile.

Try these recipes from Hungry Jack® using simple pantry staples, and turn them into what will become new brunch favorites:

—Put a unique spin on brunch food with a savory Ham, Egg and Cheese Pizza.

—DIY Pancake Breakfast Sandwiches: You can assemble them for your guests, or get everyone involved by letting them build their own and add some custom touches like eggs, cheese or bacon.

—Combine sweet, spicy and smoky flavors for Spicy Candied Bacon, a definite crowd pleaser.

—Set out some flavored or Greek yogurt and a bowl of Good Morning Granola so guests can create their own breakfast parfaits.

For more creative recipes and ideas, visit www.hungryjack.com.

 

 

Spicy Candied Bacon

Yield: 6 slices

Prep Time: 5 minutes

Cook Time: 25 minutes

1/2 pound extra-thick cut bacon, about 6 slices

1/4 cup Hungry Jack Original Syrup

1/4 teaspoon cayenne pepper

1/4 teaspoon ground cinnamon

1/8 teaspoon cracked black pepper

1. HEAT oven to 375°F. Line 15 x 10-inch baking pan with foil. Lay bacon slices on foil.

2. BAKE 18 to 20 minutes or until bacon edges begin to curl. Remove from oven. Tilt pan to drain. Pat bacon with paper towel. Combine syrup, cayenne pepper, cinnamon and pepper in small bowl. Drizzle evenly over bacon slices.

3. BAKE 5 minutes or until evenly browned. Remove to wire rack. Cool 5 minutes.

Serving suggestion: Candied Bacon Breakfast Sandwich: Layer fried egg on English muffin. Top with shredded cheese, Spicy Candied Bacon and a dash of hot sauce or ketchup. Top with other half of English muffin.

 

 

Pancake Breakfast Sandwich

Pancake Breakfast Sandwich

Pancake Breakfast Sandwich

Yield: 4 servings

Prep Time: 15 minutes

Cook Time: 15 minutes

Pancakes:

Crisco Original No-Stick Cooking Spray

3/4 cup Hungry Jack Complete Buttermilk Pancake & Waffle Mix

1/3 cup water

1/4 cup Hungry Jack Original Syrup

1/2 cup shredded sharp cheddar cheese

1 cup frozen shredded hash brown potatoes, thawed, chopped into bite-sized pieces

1/4 teaspoon salt

4 3-inch round sausage patties*

Eggs:

1 tablespoon butter

1/3 cup diced red pepper

4 large eggs

1/8 teaspoon salt

For pancakes:

1. COAT griddle or skillet with no-stick cooking spray. Heat griddle or skillet on medium heat (350°F).

2. WHISK pancake mix, water and syrup in medium bowl. Stir in cheese, potatoes and 1/4 teaspoon salt. Cook sausage patties as directed on package.

3. POUR 2 tablespoons batter on griddle, spreading batter to make a 3-inch circle or by using 3-inch pancake molds, coated with no-stick cooking spray. Repeat to make 7 more pancakes. Cook 2 minutes or until golden brown. Turn. Cook second side 2 minutes.

For eggs:

1. MELT butter in large skillet. Add red pepper. Cook and stir about 1 minute. Whisk eggs and salt in small bowl. Pour into skillet with peppers. Cook slightly, then shape into four 3-inch circles about the same size as the pancakes and sausage.

2. PLACE one pancake on plate. Top with cooked sausage patty, egg and another pancake to make breakfast sandwich. Repeat with remaining ingredients to make 3 more sandwiches.

*TIP: If using pre-made sausage patties, flatten slightly into 3-inch rounds, if necessary.

 

 

Ham, Egg and Cheese Pizza

Ham, Egg and Cheese Pizza

Ham, Egg and Cheese Pizza

Yield: 8 servings

Prep Time: 15 minutes

Cook Time: 35 minutes

Crust: 

Crisco® Original No-Stick Cooking Spray

1 3/4 cups Hungry Jack Complete Buttermilk Pancake & Waffle Mix

1/4 cup grated Parmesan cheese

1/2 teaspoon dry mustard

1/2 teaspoon onion powder

1/3 cup water

2 tablespoons Crisco Pure Olive Oil

Filling:

3 large eggs

1 cup sour cream

1 tablespoon Dijon mustard

1 1/2 teaspoons fresh dill weed or 1/2 teaspoon dried dill weed

1/4 teaspoon salt

1 cup shredded Swiss or cheddar cheese

1/3 cup thinly sliced green onion

4 ounces thinly sliced deli-styled baked ham, coarsely chopped

Fresh dill sprigs (optional)

For crust:

1. HEAT oven to 425°F. Coat 12-inch pizza pan with no-stick cooking spray. Combine pancake mix, Parmesan cheese, dry mustard and onion powder in medium bowl, stirring until blended. Stir in water and olive oil until dough forms.

2. PRESS dough onto bottom of prepared pan to form a crust, building up outside edge to form a rim. Bake 7 minutes.

For filling:

1. WHISK eggs, sour cream, Dijon mustard, dill and salt in medium bowl. Stir in cheese and green onions. Pour over hot crust, spreading evenly. Toss ham to separate pieces. Sprinkle evenly over egg mixture. Reduce oven temperature to 350°F. Bake 20 to 25 minutes or until egg mixture is set in center. Cool 5 minutes before cutting. Garnish with fresh dill, if desired.

 

 

Good Morning Granola

Good Morning Granola

Good Morning Granola

Yield: 5 cups

Prep Time: 10 minutes

Cook Time: 30 minutes

3 cups old-fashioned rolled oats

1 cup sliced almonds

1/2 cup shredded sweetened coconut (optional)

2 tablespoons wheat germ

1/2 teaspoon salt

1/2 teaspoon ground cinnamon

2 tablespoons Crisco Pure Vegetable Oil

1/2 cup Hungry Jack Sugar Free Breakfast Syrup

2 tablespoons firmly packed brown sugar

1 cup dried fruit, such as raisins, golden raisins, cherries or cranberries

1. HEAT oven to 350°F.

2. COMBINE oats, almonds, coconut, wheat germ, salt and cinnamon in large bowl. Combine oil, syrup and brown sugar in another bowl. Pour over oat mixture. Toss until well coated. Spread evenly in 13 x 9-inch pan.

3. BAKE 30 minutes or until golden brown, stirring frequently. Cool completely. Stir in dried fruit. Store in airtight container at room temperature.

 

 

(captions)

Spicy Candied Bacon with eggs

Pancake Breakfast Sandwich

Ham, Egg and Cheese Pizza

Good Morning Granola

 

Posted in Easter, Featured, RecipesComments Off

Pack Your Easter Basket Full of Sweet Treats

EAS-Sweet-Treats(Family Features) Spring into action and surprise guests at your Easter gathering with eggcellent desserts and treats. From pastel-colored cakes to homemade kid-friendly candies, Wilton has simple ideas to brighten any holiday table and help you make delicious sweet treats that will have your guests hunting for more.

“Holiday get-togethers are the perfect time to try new recipes, have fun in the kitchen and showcase your baking skills,” says Nancy Siler, vice president of consumer affairs at Wilton. “Get the kids involved with candy molds and Easter-themed cupcake kits, or add an element of surprise with a festive cake that reveals its pastel perfection when sliced.”

Try these tips from Wilton to make your desserts hop off the table:

• Celebrate Spring Fashion: Play up seasonal pastel colors by using an ombre technique. Fade through shades of rose, aqua or mint to add personality and chic spring flare to your cake.

• Some ‘Bunny’ Special: Involve kids in the process; let them put their creativity to work by adding finishing touches like seasonal nonpareils, bunny with jelly bean icing decorations and sprinkles.

• Lollipop, Lollipop: Impress guests by creating your own candy lollipops with Wilton’s Easter Candy Making Kit Mega Pack. From Easter eggs to butterflies, there are fun and tasty shapes to tempt guests of all ages.

• Basketful of Fun: Display your Easter candies and sweets in spring floral themed baking cups, and send guests home with leftovers in bunny treat bags and boxes for a festive touch.

For more Easter recipe ideas, baking tips and inspiration, visit www.wilton.com.

 

Spring Ombre Layer Cake

4-1/2 cups sifted cake flour

2 tablespoons baking powder

1 teaspoon salt

1-1/2 cups (3 sticks) butter or margarine, softened

2-1/4 cups granulated sugar

1-1/2 teaspoons Imitation Clear Vanilla Extract

1-1/2 teaspoons almond extract

6 egg whites

1-1/3 cups milk

Rose Icing Color

Homemade Marshmallow Icing

Bunnies with Jelly Beans Icing Decorations

Preheat oven to 350°F. Spray two 9 inch round pans with vegetable pan spray.

In medium bowl, sift together flour, baking powder and salt; set aside. In large bowl, beat butter and sugar with electric mixer until light and fluffy; add extracts and beat well. Add egg whites, 2 at a time, mixing until well blended. Add flour mixture to butter mixture in three additions alternately with milk, beating well after each addition and scraping bowl as needed.

Divide batter into 4 equal portions (about 1-2/3 cups batter each). Add a small amount of icing color to one portion of batter. Add increasing amounts of color to each additional portion of batter to create shades of increasingly darker rose. Fill pans with batter.

Bake 17-19 minutes or until toothpick inserted in center of cake comes out clean. Cool 10 minutes in pan on rack; remove and cool completely. Wash and dry pans completely. Bake remaining batter as directed above.

To decorate, stack layers on cake board or serving platter, filling between layers with marshmallow icing.  Spoon ice cake; press icing decorations around cake into icing.

 

Homemade Marshmallow Icing

3 tablespoons Meringue Powder

1/2 cup cold water

2 cups granulated sugar

1/3 cup water

1/4 cup light corn syrup

 

In large bowl, whip meringue powder and 1/2 cup cold water with electric mixer until stiff peaks form, about 3 minutes.

In medium saucepan, bring sugar, 1/3 cup water and corn syrup to a boil over high heat. Reduce heat to medium. Stir constantly while sugar boils rapidly for 4 minutes. With mixer on high speed, slowly pour syrup down the side of the bowl into meringue, being careful not to let syrup hit the whip or meringue mixture. Continue beating on high speed for 4 minutes. Use immediately to fill and ice cake.

Makes about 16 servings.

Posted in Easter, Featured, RecipesComments Off

Healthy foods and creative recipes provide vitamin D when sunshine is scarce

(BPT) – When days are short and sunshine is scarce, it’s only natural to feel a little out of sorts. The sun is the body’s chief source of vitamin D, and for many Americans, clouds and cold temperatures can lead to deficiencies. Fortunately, there are other sources that provide this important vitamin, some of which come in a deliciously edible form.

-HEA-Vitamin-DA handful of all-natural foods, such as eggs, can help you get the vitamin D that you might be missing due to a lack of sunshine. In fact, the USDA recently reviewed egg nutrient data and results showed that one large egg contains 41 IU of vitamin D, 64 percent higher than before. If you live in one of the statistically cloudiest cities in the country, like Syracuse, N.Y., Cleveland, Ohio, or Seattle, Wash. – or even in other places where seasonal gloom makes it hard to catch any rays – make sure you are getting enough of this essential vitamin by making a few adjustments to your diet.

“Vitamin D is a nutrient that should not be overlooked,” says registered dietitian Neva Cochran. “In addition to working with calcium to help form and maintain strong, healthy bones, vitamin D also prevents the development of osteoporosis in older adults.”

As you plan your shopping list, include items that offer a boost of vitamin D. A number of oil-rich fish species, like salmon, tuna and sardines are good sources of vitamin D. In the produce department, seek out mushrooms like Portobellos and shiitakes; in the dairy cases, look for eggs, milk and orange juice.

Once you have stocked up on these ingredients, look for recipes that combine them for an extra boost of vitamin D. Cochran suggests trying a recipe like a Cherry Tomato and Portobello Omelet, which includes two of those key ingredients – eggs and mushrooms.

Get more egg recipes and nutrition information by “liking” the Incredible Edible Egg on Facebook, following @IncredibleEggs on Twitter, or visiting the Pinterest page.

 

Cherry Tomato and Portobello Omelet

Ranch dressing adds a flavor spike to the already delicious egg, mushroom, tomato and cheese combination.

Prep Time: 10 minutes

Cook Time: 15 minutes

Servings: 1 serving

Ingredients:

1 teaspoon butter

1 cup thinly sliced baby Portobello mushrooms

2 cherry tomatoes, quartered

2 eggs

2 tablespoons ranch dressing

1/4 cup shredded Cheddar cheese (1 ounce)

1 tablespoon chopped fresh parsley

Directions:

1. Heat butter in 7- to 10-inch nonstick omelet pan or skillet over medium-high heat until hot. Add mushrooms; saute until tender, 4 to 5 minutes. Add tomatoes; sauté until heated through, 1 minute. Remove from pan; keep warm.

2. Beat eggs and dressing in small bowl until blended. Heat omelet pan over medium-high heat until hot. Pour in egg mixture. Mixture should set immediately at edges.

3. Gently push cooked portions from edges toward the center with inverted turner so that uncooked eggs can reach the hot pan surface. Continue cooking, tilting pan and gently moving cooked portions as needed.

4. When top surface of eggs is thickened and no visible liquid egg remains, place mushroom filling on one side of the omelet; sprinkle with cheese and parsley. Fold omelet in half with turner. With a quick flip of the wrist, turn pan and invert or slide omelet onto plate. Serve immediately.

 

Posted in Featured, Health, News, RecipesComments (2)

Heart-Smart Recipes You’ll Love

_HEA-RECIPE-AppleCrisp

(Family Features) Eating for heart health is actually easier — and more delicious — than you might think. When you have a good plan and plenty of mouthwatering recipes, you’ll enjoy taking care of your heart.

According to the FDA, diets rich in whole grain foods and other plant foods, and low in saturated fat and cholesterol, may help reduce the risk of heart disease. Here are some tips to help you make these kinds of heart-smart choices:

Choose leaner cuts of meat. You can find plenty of delicious options such as skinless chicken, lean pork and beef. And you can make smart substitutions, too — use ground turkey instead of ground beef to make meatloaf or burgers even leaner.

Add fruits and veggies to every meal. Strawberries in yogurt, blueberries on a salad, carrots and hummus as a snack, roasted sweet potatoes with dinner — it’s easier than you think to add nutrient-dense produce to your diet. Eat plenty of different colored produce for variety and a wider range of health benefits.

Enjoy more whole grains. Whole grains add carbohydrates for energy, fiber to fill you up, and nutrients important for good health. And, according to a recent national survey, 4 out of 5 doctors recommend Post Shredded Wheat as part of a healthy, low-sodium diet, to maintain a healthy heart, reduce the risk of heart disease, and support healthy blood pressure levels. These recipes are a great start to adding more whole grains — and they’re so good, you might forget they are heart smart.

Get more tips and heart-smart recipes at www.PostShreddedWheat.com.

 

 

Apple Crisp

Total Time: 65 minutes

Makes: 6 servings

5 cups peeled apple slices

1/2 cup firmly packed light brown sugar, divided

1 tablespoon lemon juice

1 tablespoon tapioca

1/4 teaspoon ground cinnamon

1 1/2 cups Post Original Shredded Wheat Spoon Size Cereal, finely crushed

1/4 cup (1/2 stick) margarine, melted

Preheat oven to 350°F.

Mix apples, 1/4 cup sugar, lemon juice, tapioca and cinnamon in large bowl. Let stand 10 minutes.

To make topping, stir crushed cereal, remaining 1/4 cup sugar and margarine in medium bowl until well blended.

Spread apple mixture in ungreased 1 1/2-quart baking dish. Sprinkle evenly with cereal topping.

Bake for 45 minutes or until topping is browned and apples are tender when pierced with fork.

 

 

_HEA-RECIPE-MeatloafSavory Meatloaf

Total Time: 75 minutes

Makes: 12 servings

2 eggs

1 cup milk

2 pounds lean ground beef

3 biscuits Post Original Shredded Wheat Cereal, crushed

1 can (8 ounces) stewed tomatoes, undrained

1 medium onion, chopped

1/4 cup chopped green pepper

2 teaspoons Worcestershire sauce

2 teaspoons salt

1/4 teaspoon ground black pepper

Preheat oven to 375°F.

Beat eggs and milk in large bowl with wire whisk until well blended. Add remaining ingredients; mix well.

Shape meat mixture into oval loaf in shallow baking pan.

Bake 1 hour or until cooked through (160°F).

Variation: Prepare as directed, using fat-free milk and substituting 1/2 cup cholesterol-free egg product for the eggs and 2 pounds thawed frozen ground turkey for the ground beef.

 

 

_HEA-RECIPE-PB-BarsGrab ’n Go Peanut Butter Bars

Total Time: 10 minutes

Makes: 16 servings (1 bar per serving)

1/2 cup firmly packed brown sugar

1/2 cup honey

1/2 cup reduced fat peanut butter

3 cups Post Original Shredded Wheat Spoon Size Cereal, coarsely crushed

3/4 cup raisins

Mix sugar, honey and peanut butter in large microwavable bowl. Microwave on high 1 1/2 to 2 minutes or until bubbly at edge; stir until well blended.

Stir in cereal and raisins.

Press firmly into 8-inch square pan sprayed with cooking spray. Cool. Cut into bars.

Store in airtight container.

Take Along Tip: After completely cooled, wrap bars individually in plastic wrap. Leave in bowl on kitchen counter for a great grab-and-go snack.

 

 

_HEA-RECIPE-BananaBreadBanana Bread

Total Time: 65 minutes

Makes: 16 servings (1 slice per serving)

1 3/4 cups flour

1 cup Post Original Shredded Wheat Spoon Size Cereal, finely crushed

1 teaspoon pumpkin pie spice

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1 cup sugar

1/2 cup (1 stick) margarine

2 eggs

1/4 cup fat-free milk

1 cup mashed ripe bananas (about 2 large bananas)

Preheat oven to 350°F. Mix flour, cereal, spice, baking powder and baking soda in medium bowl; set aside.

Beat sugar and margarine in large bowl with electric mixer on medium speed until light and fluffy. Add eggs; mix well. Add flour mixture alternately with milk, beating well after each addition. Blend in bananas.

Pour into greased 9×5-inch loaf pan. Bake 1 hour to 1 hour 5 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes on wire rack; remove from pan. Cool completely.

Special Extra: Toast the bread slices and top each with a scoop of vanilla or chocolate sorbet and a drizzle of strawberry sauce for a different kind of banana split.

 

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Sweeten Up Valentine’s Day the Red Velvet Way

 

_VAL-Red-Velvet

(Family Features) Valentine’s Day is the perfect day to show someone how much you care. Whether you want to say “xoxo” to family or “be mine” to a new Valentine, red velvet is the flavor that says it best.

“Amid a sea of pink holiday confections, red velvet stands alone with its vibrant hue and rich taste. It has a unique flavor that is not quite vanilla and not quite chocolate,” said Mary Beth Harrington of the McCormick Kitchens. “Red velvet is also surprisingly versatile, inspiring a range of creative presentations, from creamy hot chocolate to decadent breakfast pancakes to cream-filled cupcakes. Simply said, people love it.”

These Red Velvet Brownie Conversation Hearts are a perfect project for the whole family. You can easily vary the number of drops of red food color to make icing in every shade, from puppy-love pink to ravishing rose. Add the final sweet touch with edible words of love. For a simplified version, glaze the brownie hearts and decorate with red and pink sprinkles.

For colorful images and instructions on how to create more festive sweet treats like these, visit www.McCormick.com or www.Facebook.com/MccormickSpice. Visit the “Red Velvet, My Way” board at www.Pinterest.com/McCormickSpices to find inspiration for a personalized take on red velvet.

 

Red Velvet Brownie Conversation Hearts

Makes about 24 servings | Prep Time: 30 minutes

Cook Time: 25 minutes

1 package (family-size) fudge brownie mix
1/2 cup sour cream
2 eggs
1 bottle (1 ounce) McCormick Red Food Color
8 cups confectioners’ sugar (2 pounds)
1/2 cup water
2 tablespoons light corn syrup
2 teaspoons McCormick Pure Vanilla Extract
McCormick Assorted Food Colors & Egg Dye
Decorating gel or 1 ounce white baking chocolate

Prepare brownie mix as directed on package with sour cream, eggs and red food color. Spoon batter in greased 13 x 9-inch baking pan.

Bake and cool and directed on package. Cut out cooled brownie with heart-shaped cookie cutters. Place brownies on wire rack set over baking sheet.
For the icing, mix confectioners’ sugar, water and corn syrup in medium saucepan. Cook on medium-low heat until sugar is melted, stirring occasionally. Stir in vanilla. Tint with desired food color. Spoon or pour icing over top and sides of brownies. (If icing becomes too stiff, gently reheat to pouring consistency.) Let stand until icing is set. Use decorating gel to write on brownies. Or melt white chocolate as directed on package. Pour into small resealable plastic bag. Snip off a tiny piece of the corner. Squeeze chocolate through hole in plastic bag to write on brownies.

Test Kitchen Tip: For easy clean-up, line pan with foil with ends of foil extending over sides of pan. Use foil handles to remove brownie from pan. Place on cutting board and cut out with cookie cutters.

Easy Pink Frosting: Brownie may frosted with Easy Pink Frosting instead of prepared icing. Stir 6 drops desired McCormick Assorted Food Color & Egg Dye into 1 container (16 ounces) white frosting until well blended. Add additional drops of food color until desired shade is reached. Spread on cooled brownie. Cut out with heart-shaped cookie cutters.

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