Author: Kori Ellis

Turkey is a lean, healthy option that is also delicious! Jennie-O has partnered with LA Chef Devin Alexander, author of “The Biggest Loser Cookbook” to share special, signature recipes that help you create healthy meals that are full of flavor. These nutritious recipes are part of Jennie-O Turkey Store’s “30 Days/30 Ways” program, offers hundreds of recipes with turkey that will help improve your diet.

Image: Jennie-O

This recipe for the Mediterranean Turkey Bowl is just one of the many that you can find at jennieo.com.

Ingredients

• Olive oil spray
• 1 package (24-ounce) Jennie-O Turkey Store Savory Roast Turkey Breast Tenderloin
• 1-1/2 cups water
• 1-1/2 cups dry whole wheat couscous (plain couscous works too)
• 1-1/2 cups seeded and very finely chopped tomato
• 1-1/2 cups seeded and very finely chopped cucumber
• 3/4 cup very finely chopped red onion
• 1 tablespoon freshly minced garlic
• 3/4 cup minced fresh flat leaf parsley leaves
• 1/2 cup + 1 tablespoon freshly squeezed lemon juice
• 1-1/2 tablespoons extra virgin olive oil
• salt and pepper, to taste

Directions

Preheat the oven to 350 degrees.

Place a large nonstick skillet over medium-high heat. When hot, lightly mist it with spray. Place the tenderloins side by side in the pan and sear them until they are browned on all sides approximately 2-3 minutes per side. Transfer them to a small, shallow roasting pan or baking dish and roast (bake) them for 35-40 minutes, or until a meat thermometer inserted in the center reads 175 degrees. Tent the cooked tenderloins with foil and allow them to rest for at least 10 minutes.

Meanwhile, bring the water to a boil in a medium nonstick pot with a lid. Stir in the couscous. Cover the pot and reduce the heat to a simmer. Cook it for about 2 minutes, or until all of the liquid has been absorbed. Remove it from the heat and fluff it with a fork. Cover and allow it to stand for 5 minutes.

Add the tomato, cucumber, red onion, garlic, parsley, lemon juice, and olive oil to a large glass or plastic bowl. Toss well to combine. Stir in the cooked couscous until well combined. Season with salt and pepper.

Slice the tenderloins into ¼-inch thick slices on a diagonal. Divide the couscous mixture among 5 serving bowls (about 1-1/3 cups couscous in each bowl). Top each bowl evenly with 1/5 of the turkey. Serve immediately.

Makes 5 servings. Each (about 1-1/3 cups couscous + 1/5 turkey roast) serving has: 399 calories, 36 g protein, 55 g carbohydrates, 6 g fat, <1 g saturated fat, 54 mg cholesterol, 9 g fiber, 622 mg sodium

Post from: Blisstree

Mediterranean Turkey Bowl

Are you looking for a sophisticated party appetizer that is easy to make and delicious too? This shrimp recipe definitely fits the bill. The sherry-garlic sauce in this appetizer offers a tasty change of pace from the usual cocktail sauce.

Why try? Shrimp is always a hit at parties, and the seasonings of garlic and sherry will please conservative palates and foodies alike.

Foodie Byte: Since shrimp cooks quickly, this hors d’ouevre is best cooked shortly after guests begin to arrive.

This recipe from The Food Channel makes 24 servings of 3 shrimp.

Prep Time: 10 minutes
Cook Time: 25 minutes

The Food Channel

Ingredients

• 3 pounds shrimp, 21-25 count, peeled, deveined, tails on
• 1 tablespoon Kosher salt
• 1/2 cup extra virgin olive oil
• 1/2 cup garlic, minced
• 3/4 cup sherry, semi-dry, such as amontillado
• 1/4 cup parsley, minced
• Lemon juice, fresh, to taste

Preparation

1. Spread shrimp on a baking sheet and sprinkle with salt. Let rest for 5 minutes.
2. In a large skillet, heat 1/4 cup olive oil and garlic over medium high heat until the garlic begins to sizzle. Add 1 pound of shrimp and cook, stirring frequently, until the shrimp is opaque. Transfer shrimp to a container.
3. Return skillet to heat. Add another pound of shrimp to the skillet and additional olive oil as needed. Transfer cooked shrimp to container. Cook the final pound of shrimp, leaving it in the skillet when done.
4. Add reserved shrimp to the skillet and lower heat to medium. Add sherry and reduce until sauce slightly thickens. Stir in parsley, lemon juice and salt to taste.
5. Serve immediately.

Post from: Blisstree

Shrimp in Sherry-Garlic Sauce

This classic Spanish tapa is delicious and filling. It’s a terrific choice for a party hors d’oeuvre. From the kitchens of The Food Channel, this recipe uses basic ingredients — potatoes, eggs and onion — to create an economical dish that can be made a day in advance of your get-together.

Prep Time: 20 minutes
Cook Time: 35 minutes

Image: The Food Channel

Ingredients

• 1/4 cup extra virgin olive oil
• 1 pound red or white potatoes, waxy
• Salt, to taste
• Black pepper, ground, to taste
• 1 yellow onion, medium, sliced
• 1/2 teaspoon garlic, minced
• 4 eggs, large
• 1 tablespoon parsley, minced

Preparation

1. Pre-heat oven to 375 degrees F.
2. Heat two tablespoons olive oil over medium heat in an 8″ ovenproof skillet (preferably non-stick). Add sliced potato and season generously with salt and pepper. Cook potatoes, turning gently, until softened but not browned, approximately 20 minutes. Remove from pan and reserve.
3. Add remaining oil and onion. Cook, stirring occasionally, until soft, approximately 10 minutes. Add garlic to onions and cook 2-3 minutes, until softened and aromatic. Return potatoes to skillet, gently stir to combine, and cook an additional 5 minutes.
4. Reduce heat to low. Beat eggs with the parsley. Pour eggs into skillet over vegetables and shake the pan to evenly distribute the eggs. Cook, without stirring, for 5 minutes. Transfer to oven and cook 10 minutes, or until egg is set.
5. Cool to room temperature. Remove from pan and cut into 12 thin wedges or squares.

Post from: Blisstree

Appetizer Ideas: Spanish Tortilla

Slow cookers are a must for busy moms. This recipe for the “Slow Cooker” Farmer’s Market Idaho Potato Casserole is easy to put together with plenty of vegetables. It’s a hearty dish that your whole family will love.

Yield: 14 servings (3/4 cup per serving)

Ingredients

• 2 cups chopped onions
• 2 cups chopped red bell peppers
• 4 pounds Idaho potatoes, peeled and cut into 1/2-inch cubes
• 1 cup chopped zucchini
• 1 teaspoon dried thyme leaves
• 1 cup water
• 1/4 cup fat free milk
• 2 teaspoons cornstarch
• 7-ounce package reduced fat shredded Mexican-style four cheese blend (about 1 3/4 cups total)
• 1/4 cup butter
• 2 teaspoons salt or to taste
• 1/2 teaspoon black pepper

Directions

1. Coat a 6-quart slow cooker with cooking spray. Add potatoes, zucchini and thyme.
2. Coat a large nonstick skillet with cooking spray, place over medium high heat until hot. Add the onions, coat with cooking spray; cook 4 minutes or until translucent, stirring frequently. Add the bell peppers to the onions in the skillet, coat with cooking spray, cook 4 minutes or until onions are brown on edges, stirring frequently.
3. Pour the water into the skillet and stir until well blended and beginning to boil. Pour onion mixture evenly over the potatoes. Do not stir. Cover and cook on high setting 3 1/2 hours or until potatoes are tender when pierced with a fork.
4. Combine the milk and cornstarch in a small bowl; stir until cornstarch is completely dissolved. Gently stir into the potato mixture with 1 cup of the cheese, the butter, salt and pepper. Cover and cook on high setting 10 minutes to thicken slightly.
5. Spoon the potato mixture into a large pasta bowl or 13-inch by 9-inch casserole dish. Sprinkle with the remaining 3/4 cup cheese.

Estimated Nutritional Analysis per Serving: 160 calories, 5 g total fat, 2.5 g saturated fat, 0 g trans fat, 15 mg cholesterol, 470 mg sodium, 3 g fiber, 8 g protein, 22 g carbohydrate

Recipe and image courtesy of the Idaho Potato Commission

Post from: Blisstree

Slow Cooker Idaho Potato Casserole

For busy mothers, weeknight dinners need to be fast and also delicious. Serve this tasty steak with sweet potato-mango chutney. It’s a unique twist on meat and potatoes that your whole family will love. Start to finish, this recipe only takes 20 minutes.

Ingredients

• 1 large sweet potato, peeled and diced (12 oz.)
• 4 6-ounce boneless beef round steaks, about 3/4-inch thick
• Salt
• Steak seasoning
• 1/3 cup mango chutney
• 1/4 cup dried cranberries

Directions

1. In a medium saucepan bring lightly salted water to boiling. Add sweet potato. Simmer, covered, 8 to 10 minutes or until tender. Drain; keep warm.

2. Meanwhile, preheat large nonstick skillet over medium-high heat. Season steaks with salt and steak seasoning. Add meat to skillet; reduce heat to medium. Cook 8 to 10 minutes. (If meat browns too quickly, reduce heat to medium-low.) Transfer to plates; cover to keep warm.

3. Add potatoes to skillet. Cook and stir 2 minutes. Add chutney and cranberries; heat through. Serve with steaks. Makes 4 servings.

Visit BHG.com to get instructions for the side dishes of Mexican-Corn Salad and Glazed Carrots. And also look around the site for a delicious dessert recipe that your whole family will love.

Recipe and image courtesy of BHG.com.

Post from: Blisstree

Steak with Sweet Potato-Mango Chutney Dinner

These simple, bite-sized tartlets pack a rich, chocolatey punch. These tartlets are easy to make and are perfect for a party. They will also make a romantic, sweet treat on Valentine’s Day. Recipe and image courtesy of The Food Channel.

Prep Time: 10 minutes
Cook Time: 10 minutes
Serves: 12

Foodie Byte: For added flavor mix in your favorite fruit or nut liqueur such as Grand Marnier or Frangelico.

Ingredients

• 2 – 9-inch refrigerated pie crust dough discs
• 2 cups semi-sweet chocolate chips
• 1 1/2 cups heavy cream

Preparation

1. Preheat oven to 425 degrees F.
2. Unroll prepared pie crust and lay on to a cutting board.
3. Using a 3-inch diameter cookie cutter, cut circles from the pie crust. Each pie crust should yield 10 circles. Combine dough scraps, roll flat, and cut the remaining 4 circles.
4. Spray mini cupcake pan with nonstick cooking spray. Press each dough circle into the bottom and sides of the cupcake molds.
5. Bake for 9 minutes, until edges become golden brown. Remove from the oven and cool for 10 minutes.
6. Combine chocolate chips and heavy cream in a microwave safe bowl. Microwave for 1 1/2 minutes, stirring every thirty seconds. When completely melted and smooth, transfer mixture to a measuring cup.
7. Fill each shell with chocolate ganache and allow to rest at room temperature at least one hour.
8. Remove from the pan and serve.

Post from: Blisstree

Chocolate Ganache Tartlets

If you are looking for a quick, hearty lunch, create wraps using Idaho potatoes, plenty of vegetables and deli meat. These spicy fiesta wraps contain pepper-jack cheese, spicy peppers and taco sauce for a little kick.

Yield: 4 servings

Ingredients:

• 3 Idaho potatoes (about 1 1/4 lbs. total), scrubbed
• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 small red pepper, chopped
• 1 small green pepper, chopped
• 3 slices favorite deli meat, sliced 1/4-inch thick (total of 12 oz.)
• 3/4 cup favorite bottled taco sauce
• 6 oz. pepper-jack cheese, shredded\
• 8 eight-inch (burrito-sized) flour tortillas
• 2 green onions, chopped (optional garnish)

Directions:

1. Over medium-high heat, bring a large saucepan of water to boil. Meanwhile, half potatoes lengthwise, then chop each half in 1/4-inch slices. Place potatoes in boiling water; cook 5-6 minutes, or until tender yet firm; drain and set aside.

2. Coarsely chop the deli meat and set aside

3. Over medium-high heat, in a medium stock pot, heat olive oil; add onion and garlic and cook, stirring, 1-2 minutes. Add peppers and cook, stirring, another minute (or longer, if softer peppers are preferred). Remove pan from heat.

4. Add potatoes, meat and taco sauce to the pot; stir well to combine.

5. Warm tortillas according to package directions. Place a scant cup of the potato mixture into the center of one warm tortilla; sprinkle with some of the shredded cheese. Roll up the tortillas, folding in one end to keep the filling inside. Garnish with chopped green onions, if desired. Repeat with remaining tortillas, filling and cheese.

Estimated Nutritional Analysis per Serving: 395 calories, 18 g fat, 45 mg cholesterol, 905 mg sodium, 17 g protein, 41 g carbohydrates

Recipe and image courteay of the Idaho Potato Commission.

Post from: Blisstree

Fiesta Wraps

Bertazzoni is an Italian fifth generation family-owned company specializing in the production of quality ranges and cooking systems. Their ranges are perfect for anyone looking for a smart buy. This Struffoli recipe is a sweet Italian treat and has been passed down by the Bertazzoni president’s great grandmother to each generation.

Image: Bertazzoni

Ingredients:

• 3 eggs
• 1 tablespoon butter, softened
• ½ cup plus 1 teaspoon sugar
• 2 cups flour
• 1 cup honey
• Oil for deep-frying
• Colored sprinkles (optional)

Instructions

Whisk until frothy eggs, butter, and the 1 teaspoon of sugar. Then, stir in flour until well combined. Work the mixture with your hands into soft dough.

When it is dough-like, divide it into pieces and roll each one into a rope about the width of an index finger and a foot long. Then, cut the ropes into small regular pieces. Toss the pieces with enough flour to dust them lightly. Shake off any excess flour as this will blacken the frying oil.

Proceed to next step immediately, do not let the pieces to dry on the outside as they may crack when frying.

Fry at 375 degrees F, making sure to put a few pieces in at a time so you don’t lower the oil temperature. The Struffoli are ready when golden brown and puffy.

Drain the Struffoli on a paper towel to remove excess oil.

In a large saucepan mix honey and ½ cup of sugar over low heat. Stir constantly until sugar dissolves into the honey. Sugar in the honey will make the Struffoli more crisp. Heat must be very low, just enough to keep warm as sugar tends to burn easily. Add a few of the drained struffoli at a time and coat on all sides.

Transfer the coated struffoli to a large platter and shape them with wet hands. Shape along the platter rim so to form a large and thick round ring. If you wish to add some fun for the children, sprinkle with the colored sprinkles. Let rest for 1 to 2 hours. Enjoy with the family!

Bertazzoni’s complete line of freestanding ranges, built-in cook tops, ventilation hoods and other design-coordinated accessories are represented through regionally-exclusive distributors and sales offices throughout the United States and Canada. For more information, visit bertazzoni-italia.com or call 1-866-905-0010.

Great Grandmother's Recipe (Image: Bertazzoni)

Post from: Blisstree

Bertazzoni Struffoli

Instead of going out for Valentine’s Day, stay in with your sweetie and make a romantic meal. For dessert, consider this luscious heart-shaped strawberry tart. It’s the perfect Valentine’s Day treat. This recipe from BHG.com is easy to make and delicious.

Makes: 6 servings
Prep: 25 minutes
Bake: 12 minutes
Cool: 1 hour

Image: BHG.com

Ingredients

• 1/2 of a 17-1/4-ounce package frozen puff pastry, thawed (1 sheet)
• 1 egg
• 1 tablespoon water
• 1/3 cup sliced almonds, coarsely chopped
• 2 tablespoons sugar
• 2 3-ounce packages cream cheese, softened
• 3 tablespoons sugar
• 2 tablespoons amaretto or orange juice
• 1/2 teaspoon vanilla
• 1/2 cup whipping cream
• 2 cups sliced strawberries
• 1/4 cup current jelly, melted

Directions

1. On a lightly floured surface roll pastry sheet to a 12-inch square. Cut out an 11-inch heart. Transfer heart to an ungreased baking sheet. Cut excess pastry into 3/4-inch-wide strips. In a small cup, beat egg and water. Brush egg mixture in a3/4-inch border around top of heart. Twist pastry strips and arrange around top edge of heart to make a border, brushing ends with egg mixture and overlapping strips slightly. Brush pastry with egg mixture. Prick center of pastry with a fork. Sprinkle pastry with almonds and the 2 tablespoons sugar.

2. Bake in a 375 degree F oven for 12 to 15 minutes or until pastry is browned, pricking bottom once with fork if necessary to make it puff evenly. Let tart cool on baking sheet on a wire rack.

3. In a medium mixing bowl beat cream cheese and the 3 tablespoons sugar with an electric mixer on medium speed about 1 minute or until fluffy. Add amaretto or orange juice and vanilla. Beat until thoroughly combined; set aside. In a chilled mixing bowl beat whipping cream with chilled beaters of an electric mixer or medium speed until soft peaks form. Fold into cream cheese mixture. Spoon filling into cooled pastry shell and spread evenly.

4. Arrange sliced strawberries over filling, overlapping to cover filling completely. Brush with melted jelly. Cover; chill in the refrigerator up to 2 hours before serving. Makes 6 servings.
Nutrition Facts

Servings Per Recipe 6 servings Calories 505, Total Fat (g) 35, Saturated Fat (g) 11, Cholesterol (mg) 94, Sodium (mg) 259, Carbohydrate (g) 42, Fiber (g) 2, Protein (g) 7, Vitamin A (DV%) 22, Vitamin C (DV%) 48, Calcium (DV%) 5, Iron (DV%) 7, Percent Daily Values are based on a 2,000 calorie diet

Post from: Blisstree

Strawberry Sweetheart Tart

Are you looking ahead to Valentine’s Day? If you are planning a romantic dinner at home, break out this special cocktail infused with Dos Lunas tequila. This recipe is a nice twist to a traditional glass of champagne and it uses pomegranate juice for a splash of Valentine’s Day color.

Image: Dos Lunas

Makes 2 Cocktails

Ingredients:

• 2 ounces Dos Lunas Silver Tequila
• 2 ounces Orange Flavored Liqueur
• 2 ounces Pomegranate Juice
• Chilled Champagne

Method:

Place Dos Lunas Silver Tequila, orange flavored liqueur and pomegranate juice into a large cocktail shaker filled with ice. Shake to blend and chill. Strain evenly between two champagne flutes. Top with chilled champagne. Stir gently.

Post from: Blisstree

Valentine’s Day Cocktails: Dos Amores

Nachos aren’t just for snacking. You can make them meal. This dish delivers a full serving of vegetables, protein and grains, plus it takes less than 10 minutes to make from start to finish. Because it relies on pantry staples, Mealtime.org’s Chicken Nachos are perfect when you don’t have time to shop for ingredients and spend hours in your kitchen.

Image: mealtime.org

Ingredients:

• 5 oz (about 4 dozen medium) unsalted tortilla chips
• 1 can (9.75 oz) white premium chunk chicken breast in water, drained
• 1 cup drained and rinsed canned pinto beans
• 1 cup drained canned diced tomatoes with jalapenos
• 3 ounces pepper jack cheese, shredded (about 3/4 cup)

Preparation Time: Approximately 5 minutes

Cook Time: Approximately 4 minutes

Preparation:

1. Arrange chips on a large, microwave-safe platter.
2. Break the chicken in pieces and scatter over the chips. Scatter the beans over the chicken and the tomatoes over the beans. Top with an even layer of cheese and microwave at full-power until the cheese is melted, about 3 to 4 minutes.

Total cost: $7.99
Servings: 4

Nutritional Information Per Serving:

Calories 380; Total fat 17g; Saturated fat 6g; Cholesterol 45mg; Sodium 850mg; Carbohydrate 36g; Fiber 5g; Protein 23g; Vitamin A 10%DV*; Vitamin C 8%DV; Calcium 25%DV; Iron 10%DV

*Daily Value

This is one for the recipes from the “Kitchen Countdown” collection at mealtime.org. The Canned Food Alliance and Chef Andrew Schloss created ten recipes which all have one thing in common: they each feature 1 pot; 5 ingredients; cost 10 dollars or less; take 15 minutes or less to prepare and have 400 calories or less per serving. This collection of recipes is perfect for busy moms looking to serve their families a healthy, hearty, easy-to-prepare meal. Find more recipes at mealtime.org.

Post from: Blisstree

Chicken Nachos

Are you looking for a great recipe to serve during the football Bowl games? Instead of chips and dips, try this recipe for chili-topped fries from the Idaho Potato Commission. Hearty and heart-healthy, these fries are easily prepared with pantry staples.

Yield: 4 servings
Estimated Cost per Serving*: $1.90

Image: Idaho Potato Commission

Ingredients:

For the chili:

• 8 oz. 90% lean ground beef
• 1 large onion, chopped
• 2 teaspoons minced garlic
• 1 8-oz. can tomato sauce
• 1 tablespoon cider vinegar
• 1 – 2 tablespoons chili powder (to taste)
• 1 15-oz. can red kidney beans, drained
• 1/4 teaspoon salt

For the potatoes:

• 1/2 of 26-oz. package frozen shoestring Idaho potatoes
• 2 tablespoons olive oil

Garnish suggestions:

• 2 green onions, chopped
• 1 jalapeno pepper, seeded and minced
• 1 cup canned baby corn
• 1 small red pepper, chopped

Directions:

1. Prepare the chili. (Chili can be made ahead of time and refrigerated; reheat before serving.) Over medium-high heat, in a medium stock pot, cook the beef, onion and garlic for 5 minutes, or until meat is no longer pink. Add remaining ingredients and simmer 5 more minutes.

2. Prepare the potatoes. Over medium-high heat, in a large non-stick skillet, heat olive oil until hot. Carefully add the frozen potatoes. Cook potatoes, stirring and lifting the bottom ones so they all cook evenly, for 10 minutes.

3. Reduce the heat to medium-low. Oil the bottom of a large Dutch oven or soup pot; place the pot on top of the potatoes to weight them down (place something in the pot to serve as a weight–a brick or two works well). Cook potatoes, weighted, for another 4 minutes.

4. Remove brick and soup pot; invert potatoes onto a serving platter. Top potatoes with the hot chili. Garnish with your choice of chopped green onions, minced jalapeno, baby corn and chopped red pepper.

Estimated Nutritional Analysis per Serving: 495 calories, 53 mg cholesterol, 22 g fat, 819 mg sodium, 24 g protein, 52 g carbohydrates

* The Estimated Cost per Serving is a calculated estimate based on a national food average and assumes the preparer already has ingredients like salt, pepper, cooking oils, assorted spices/condiments and other traditional staples readily available in the home kitchen.

Post from: Blisstree

Chili-Topped Fried Idaho Potatoes

Are you looking for a new cupcake recipe?  These creamy miniature coconut cupcakes are created with the help of boxed cake mix. They are perfect for a party! This recipe is courtesy of The Food Channel and makes 48 mini cupcakes.

Prep Time: 30 minutes
Cook Time: 25 minutes

Image: The Food Network

Foodie Byte: If the boxed cake mix calls for eggs, allow the eggs to come to room temperature before preparing the batter. This will make the cupcakes more tender and help them rise.

Ingredients

• 1 box vanilla cake mix, cake batter prepared to package directions
• 2 1/2 teaspoons vanilla extract, divided
• 2 teaspoons almond extract, divided
• 1 pound cream cheese, room temperature
• 3/4 pound unsalted butter, room temperature
• 1 1/4 pounds powdered sugar
• 2 3/4 cups sweetened coconut, shredded

Preparation

1. Preheat oven according to box cake mix instructions.
2. Add 1 1/2 teaspoons vanilla extract and 1 1/2 teaspoons almond extract to the prepared cake batter.
3. Line mini cupcake pan with cupcake liners. Fill each cup with batter. Bake according to cake mix instructions.
4. Remove mini cupcakes from the oven and completely cool on a cooling rack.
5. Combine cream cheese and butter in bowl of an electric mixer and mix until smooth. Add powdered sugar in three equal batches, ensuring mix is combined and smooth before adding the next batch. Add remaining almond and vanilla extract.
6. Apply the icing to the cupcakes and top with shredded coconut.

Post from: Blisstree

Mini Coconut Cupcakes with Cream Cheese Frosting

Are you looking for a quick, delicious meal for your family? This Asian-inspired recipe for Crispy Orange Beef can be on your table in 30 minutes. Visit BHG.com to get other recipes, including Miso Soup, Almond Rice and more, to complete your Weeknight Asian Dinner Menu in 30 minutes or less.

Makes: 4 servings
Prep: 10 minutes
Cook: 20 minutes

Image: BHG.com

Ingredients

• 1-1/2 pounds flank steak, cut into 1-inch strips
• Salt and pepper
• 1/2 cup all-purpose flour
• Vegetable oil, for frying
• 1 tablespoon canola oil, Wesson
• 1 teaspoon minced fresh garlic, McCormick
• 1/2 cup orange marmalade, Smucker’s
• 1 cup low-sodium beef broth, Swanson
• 10 small dried Thai chiles
• 1 teaspoon low-sodium soy sauce, Kikkoman
• 2 teaspoons cornstarch

Directions

1. Season flank steak strips with salt and pepper, then toss with flour. Shake off excess flour.

2. Add oil to a large skillet until 1/4 to 1/2 inch deep. Heat oil to 365 degree F. Working in batches, fry flour-coated steak strips until deep golden brown, about 3 to 4 minutes. (DO NOT crowd pan.) Drain on paper towels. Set aside and keep warm.

3. For sauce, in a medium saucepan over medium heat, saute garlic in oil until fragrant. (Do not let the garlic brown.) Add orange marmalade, 1/2 cup beef broth, the chiles, and soy sauce. Bring to a boil; reduce heat and simmer for 5 minutes. In a small bowl, stir cornstarch into remaining 1/2 cup beef broth. Stir cornstarch mixture into simmering sauce. Return to simmer for 3 to 4 minutes until sauce thickens.

4. Pour sauce over beef and serve. Makes 4 servings.

Post from: Blisstree

Crispy Orange Beef

When you are making mashed potatoes, you don’t usually reach for your slow cooker. However, you actually can make yummy mashed potatoes in your Crockpot. Here is a fantastic recipe from the Idaho Potato Commission for Traditional “Slower Cooker” Mashed Idaho Potatoes.

Image: Idaho Potato Commission

Yield: 12 (3/4 cup per serving)

Ingredients:

• 5 pounds Idaho potatoes, peeled and cut into 1-inch cubes
• 2 1/4 cups water
• 3/4 cup (1 1/2 sticks) butter, divided
• 1 1/2 teaspoons salt or to taste
• 3/4 teaspoon black pepper or to taste
• 1 2/3 cup whole milk

Directions:

1. Coat a 6 1/2-quart slow cooker with cooking spray. Add potatoes and pour water over potatoes, stir, cover and cook on high setting 3 hours or until potatoes are tender.

2. Drain excess liquid and return potatoes to slow cooker. Reduce heat to low, add all but 1 tablespoon of the butter, salt and pepper. Using a potato masher or a hand held electric mixer, beat on medium speed until potatoes are thoroughly mashed (while potatoes are in the slow cooker). Slowly add the milk and beat until creamy, do not overbeat or they will be stiff and have a “gummy” texture.

3. Place the remaining 1 tablespoon butter in a small microwave bowl and cook on high setting 25-30 seconds or until just melted. Drizzle evenly over potatoes.

Estimated Nutritional Analysis per Serving: 230 calories, 13 g total fat, 8 g saturated fat, 0 g trans fat, 35 mg cholesterol, 390 mg sodium, 3 g fiber, 5 g protein, 23 g carbohydrate

Post from: Blisstree

“Slow Cooker” Mashed Potatoes

Whether as the basis for Sandeman Mulled Port Wine or in a new spin on a  sparkling holiday cocktail,  these Port-based potions are sure to impress  even the most cocktail savvy at any soiree, and warm them up even on the coldest of nights.

Embrace this new trend by indulging in some of Portugal’s other famous imports. Be sure to display a sumptuous Charcuterie platter next to your
bowl of mulled wine, and pass a platter of “filhoses,” made of fried pumpkin dough, with your Sandeman Sparklers.

Sandeman Port is the sophisticated secret ingredient for your festive holiday fete. Your guests will never guess the secret ingredient but they’ll definitely be searching for clues (and refills).

Image: Sandeman Port

Sandeman Mulled Port Wine

Ingredients:

• 1 bottle of Sandeman Founders Reserve Port
• 6 part Martell VS Cognac
• ½ cup of Sugar
• 2 sticks of cinnamon
• 6 cloves
• 1 orange cut in small slices
• 4 parts fresh squeezed orange juice

Directions:

Combine all ingredients into a medium size sauce pan and bring to heat but not boil. Serve hot in traditional mulled wine glasses.

Sandeman Sparkler

Ingredients:

• 1 part Founders Reserve Porto
• 3 parts Sparkling wine

Directions:

Serve in a champagne flute or large wine glass.

Post from: Blisstree

Holiday Cocktails With Sandeman Port

No holiday party is complete without a punch this season –  easy to prepare, and super-delicious to share with family, friends and co-workers.

This year, impress your friends by serving up a delightful rum punch with seasonal ingredients like cloves, nutmeg and apple.

Image: Flor De Caña

Make it at home, bring it over, serve it up, it’s as easy as sugar cookies. Nicaragua’s best, the Flordecopia punch is made with Flor De Caña rum, the only rum from Nicaragua. Subtle hints of caramel and vanilla mesh perfectly with the fresh lemon juice, cinnamon and apple juice to make this drink that ultimate party punch.

Ingredients (makes 1 – multiply by the number of people):

• 2 parts Flor De Caña 7-year Grand Reserve
• 4 sugar cubes
• 3 parts club soda
• 2 whole cloves’
• 1 pinch of fresh nutmeg
• 1 part lemon juice
• 2 parts apple juice

Method:

1. Dissolve the sugar cubes in 1 oz. of club soda (this generally involves muddling to help process)
2. Muddle the cloves with the sugar cubes
3. After the sugar cubes and cloves are muddled/dissolved, add the rest of the ingredients one at a time and stir as added
4. Add ice once all of the ingredients have been added and stirred
5. Stir the punch until it is chilled

Strain the punch into a glass or punch bowl, depending on the size of the portion, top with 2 parts club soda and garnish with apple slices and cinnamon sticks.

Post from: Blisstree

Flordecopia Punch

If you like Red Hots candy, you’ll love these Cinnamon Sugar Sticks. This recipe is just one of the many Christmas cookie recipes that you can find at BHG.com. These cookies are a bit dry but very tasty. They go great with a big mug of hot chocolate or cold milk.

Image: BHG.com

Ingredients

• 1/3 cup butter, softened
• 1 cup sugar
• 1 tsp. baking powder
• 1 tsp. ground cinnamon
• 1/2 tsp. salt
• 2 eggs
• 1 tsp. vanilla
• 2-1/4 cups all-purpose flour
• 1-3/4 cups slivered almonds, toasted and ground (about 7 oz.)
• 3 oz. white chocolate, chopped
• 1 Tbsp. shortening
• 1/3 cup red cinnamon candies, crushed
• 1/3 cup coarse decorating sugar

Directions

1. Preheat oven to 350 degrees F. Line large baking sheets with parchment paper; set aside.

2. In mixing bowl beat butter on high 30 seconds. Add sugar; beat until combined. Beat in baking powder, cinnamon, and salt. Beat in eggs and vanilla.

3. In medium bowl combine flour and almonds. Beat as much flour mixture as you can into butter mixture. Stir in remaining flour mixture.

4. On lightly floured surface roll or pat dough to 14×7-inch rectangle, about 1/2-inch thick. Cut in half, making two, 14×3 1/2-inch rectangles. Cut crosswise into 1/2-inch wide sticks. Use a metal spatula to transfer to baking sheets, placing 1 inch apart. Bake 8 to 10 minutes or until firm and edges are lightly browned. Cool on baking sheets 1 minute. Transfer cookies to rack to cool completely.

5. In small heavy saucepan melt chocolate and shortening over low heat, stirring constantly. In wide shallow bowl combine crushed candies and sugar. Dip sticks in chocolate then in candy mixture. Place on waxed paper to set. Makes 56 sticks.

6. To store: Place cookies, separated between waxed paper, in airtight container at room temperature up to 3 days.

Nutrition Facts

Calories 83, Total Fat (g) 4, Saturated Fat (g) 1, Monounsaturated Fat (g), Polyunsaturated Fat (g) 1, Cholesterol (mg) 11, Sodium (mg) 37, Carbohydrate (g) 11, Total Sugar (g) 5, Fiber (g) 1, Protein (g) 2, Vitamin C (DV%) 0, Calcium (DV%) 1, Iron (DV%) 2, Percent Daily Values are based on a 2,000 calorie diet

Post from: Blisstree

Cinnamon Sugar Sticks

Are you looking for an affordable, delicious dish your whole family will love? Turn to potatoes! This recipe for Easy, Cheesy Idaho Potatoes and Ham is courtesy of the Idaho Potato Commission.

Nothing beats a slow cooker for ease, and potatoes cook up wonderfully in whatever make or model of slow cooker you have. To keep this dish healthy, use lower fat cheese and reduced-sodium ham and broth.

Image: Idaho Potato Commission

Yield: 4 servings
Estimated Cost per Serving: $3.50*

Ingredients:

• 4 medium Idaho potatoes (about 2 pounds), scrubbed
• 1 cup thinly sliced onions
• 1 cup reduced-sodium ham steak, cubed (about 5 ounces of pieces)
• 1 cup fat-free, reduced sodium canned chicken broth
• 1 tablespoon all-purpose flour
• 1/2 teaspoon minced garlic
• 1/8 teaspoon ground black pepper
• 1 1/4 cup reduced-fat, extra sharp, shredded cheddar cheese (such as 2% milk varieties)

Directions:

1. Cut scrubbed potatoes in half lengthwise, then cut each half into ¼-inch thick slices (not too thin or they’ll fall apart during cooking).
2. Place the potatoes, onions, and ham into a slow cooker crock (must be at least 4 quart capacity). In a liquid measuring cup, stir together the broth, flour, garlic and pepper.
3. Pour the mixture over the potatoes, then stir with a wooden spoon to distribute all ingredients.
4. Cover and set slow cooker to HIGH (use LOW setting for 6 hour cooking time). Cook for 3 hours, stirring once after about 2 hours of cooking time. When done, uncover and stir in the shredded cheese. Divide mixture between 4 bowls.

Estimated Nutritional Analysis per Serving: 406 calories, 41 mg cholesterol, 11 g fat ,796 mg sodium, 19 g protein, 61 g carbohydrates

* The Estimated Cost per Serving is a calculated estimate based on a national food average and assumes the preparer already has ingredients like salt, pepper, cooking oils, assorted spices/condiments and other traditional staples readily available in the home kitchen.

Post from: Blisstree

Easy, Cheesy Idaho Potatoes and Ham

Tired of boring side dishes? This holiday recipe uses Hass avocados to liven up traditional au gratin potatoes. Serve this dish on Christmas or anytime you want something a little bit different.

Cook time: 40 minutes
Serves: 4

Image: © Courtesy of the Hass Avocado Board

Ingredients:

• Non-stick cooking spray, as needed
• 2 cups fat-free, reduced-sodium chicken broth
• 1 (8 oz.) package reduced-fat cream cheese, placed at room temperature and cubed
• 1 (4.9 oz.) package Au Gratin Potato mix
• 1 green onion, thinly sliced
• 1 Tbsp. fresh thyme leaves, chopped
• 1 ripe Fresh Hass Avocado, halved, seeded, peeled and cut into 1/2-inch cubes
• 1 cup grated Jarlsberg cheese, divided

Instructions:

1. Do not follow package instructions.
2. Prepare an 8 x 8 inch baking dish, pan or similar sized oval casserole dish with non-stick cooking spray.
3. In a medium sauce pan, bring broth to a boil over medium-high heat. Remove from heat and stir in cream cheese and contents of Au Gratin Potato seasoning packet.
4. Mix in dry potatoes, onion, thyme, avocado and 1/2 of the Jarlsberg cheese.
5. Pour into baking dish, making sure that all potatoes are submerged in the liquid.
6. Bake in 350 degrees F oven for 30 minutes.
7. Sprinkle remaining cheese on top and bake an additional 15 minutes.
8. Let stand 10 minutes before serving.

*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.

Recipe courtesy of the Hass Avocado Board

Post from: Blisstree

Holiday Hass Avocado and Au Gratin Potatoes