Maximize Family Meal Flavors with Cheese
April 08, 2021 | 04:52 PM
If a vegetarian-friendly meal suits your style, cheese can enhance plant-forward dishes like Vegetarian Stuffed Peppers. These red bell peppers are cooked and seeded before being stuffed with onions, mushrooms, cheese and seasonings. Once they're baked to an ooey-gooey doneness, they're served with white rice for a filling yet healthful meal.
Vegetarian Stuffed Peppers
Prep time: 25 minutes
Cook time: about 1 hour
4 red bell peppers
1/2 cup, plus 1 tablespoon, vegetable oil, divided
1 cup white onion (about 1 medium), 1/4-inch diced
4 cups cremini or brown mushrooms (about 1 pound), 1/4-inch diced
1 teaspoon garlic salt
1 teaspoon black pepper
1 cup Real California Oaxaca cheese, shredded
cooked white rice, for serving
Preheat oven to 400 F.
Rub bell peppers with 1 tablespoon oil then use grill, broiler or gas stovetop burner to cook peppers, turning occasionally, until well charred, 12-15 minutes. Transfer to bowl, cover and set aside until cool enough to handle, about 10 minutes.
In large skillet over medium heat, warm remaining oil. Add onion and cook, stirring occasionally, until starting to brown, 3-5 minutes. Add mushrooms, garlic salt and black pepper; cook, stirring occasionally, until mushrooms are browned and liquid is almost entirely evaporated, 7-10 minutes.
Rub charred skin from bell peppers. Slice off tops and remove seeds. Fill bell peppers with mushroom mixture, top with cheese and arrange in baking dish. Replace bell pepper tops and bake until cheese melts, 8-10 minutes. Serve with cooked rice.
Visit realcaliforniamilk.com/hispanic-dairy to find more cheesy, delicious recipes.
March 15, 2021 | 02:37 PM
Pastry Family.com' class='lpkeyword'>Brunch
2 tablespoons butter
2 tablespoons flour
1 1/2 cups milk
1 cup shredded Swiss cheese
2 sheets puff pastry
2 cups diced ham
chopped fresh green onions
Heat oven 375 F.
In small saucepan, melt butter. Whisk flour with butter. Gradually pour in milk, whisking each time. Bring to simmer, whisking until mixture starts to thicken. Remove from heat; stir in Swiss cheese. Set aside.
Use rolling pin to thin out puff pastries. Cut each into nine squares. Line pastry squares in muffin cups, pressing bottoms down firmly and moving pastries up sides for edges to come up just over muffin tins. Fill each cup with 1 teaspoon cheese sauce. Crack one egg into each cup and sprinkle each with diced ham.
Bake 10-15 minutes until eggs set. Sprinkle with chopped green onions.
March 15, 2021 | 02:32 PM
Dine on Deliciously Sweet Doughnuts
Brunch is never complete without something sweet to cap off the morning feast, and doughnuts are often the perfect complement to an array of main courses.
These Lemon Ricotta Doughnuts pair the bite-sized morsels with lemon curd (if that suits your style) for a sweet-tart combination. They're made using Domino Golden Sugar, which is made from pure cane sugar and is less processed than white granulated sugar, as one you can always trust in your favorite recipes. It works cup-for-cup just like white sugar but with a golden color and distinct hint of molasses flavor.
Visit dominosugar.com to find recipes perfect for entertaining and celebrating throughout the year.
Lemon Ricotta Doughnuts
Prep time: 20 minutes
Cook time: 7 minutes
Vegetable oil, for frying
2 cups all-purpose flour
1 3/4 cups Domino Golden Sugar, divided
2 tablespoons baking powder
1/4 teaspoon salt
2 tablespoons lemon zest
5 large eggs
1 3/4 cups ricotta cheese
1 tablespoon pure vanilla extract
Lemon Curd (optional):
1 stick unsalted butter, softened
1 1/2 cups Domino Golden Sugar
2 large eggs
2 egg yolks
4 lemons, zest and juice only
1/8 teaspoon salt
To make doughnuts: In large saucepan, preheat oil to 350 F. Prepare cookie sheet with paper towel to drain doughnuts once out of hot oil.
In bowl, mix flour, 3/4 cup sugar, baking powder and salt. Add lemon zest, eggs, ricotta cheese and vanilla extract; mix until well combined.
Use ice cream scoop to scoop small amounts dough into oil, 4-5 pieces at a time. Fry each batch until golden brown, about 7 minutes. Keep oil at or near 350 F; if oil is too hot, doughnuts will turn golden brown but centers may still be raw. Remove from oil and drain in paper towel. Repeat with remaining dough.
While still hot, toss doughnuts with remaining sugar.
To make lemon curd, if desired: In large bowl of stand mixer, cream butter and sugar until light and fluffy. Add eggs and egg yolks, one at a time. Add lemon zest, lemon juice and salt.
Transfer mixture to saucepan and cook at low-medium heat until thick and creamy, stirring constantly. Remove from heat and let cool before serving with doughnuts.
Family-Friendly Foods Fit for Lent
February 16, 2021 | 03:10 PM
Family-Friendly Foods Fit for Lent
As families ponder Lenten recipes fit for the season with flavorful seafood as a filling protein, one important aspect to take into account is the kid-friendliness of the dish. Offer up a dinnertime delight the whole family can enjoy with shrimp-based options that provide familiar flavors in an appetizing way.
Lime-Ginger Shrimp Fried Rice is an Asian-inspired option with additions of bok choy, lime juice, fresh ginger root and mango for zesty flavor. Both dishes require half an hour or less in the kitchen, leaving more time for family fun in the evenings.
Plus, you can add to the convenience of these meals by incorporating an option like Success Rice with its taste, texture and quality that help make mealtime a cinch. With its "Boil-in-Bag" cooking process that provides a satisfying shortcut, simply add water to a saucepan, drop the BPA-free bag into the water, boil for 10 minutes and remove with a fork for a no measure, no mess timesaver that pairs perfectly with sauteed shrimp for Lent-inspired dinners.
Find more family-friendly Lenten meal ideas at SuccessRice.com.
Lime-Ginger Shrimp Fried Rice
Prep time: 15 minutes
Cook time: 15 minutes
2 bags Success Jasmine Rice
2 tablespoons canola oil
1 pound large shrimp, peeled and deveined, tails removed
8 baby bok choy, trimmed and quartered
1/2 cup diced fresh mango
1 tablespoon minced fresh ginger root
1/4 teaspoon salt
3 tablespoons soy sauce
2 tablespoons lime juice
Prepare rice according to package directions. Let cool completely.
In wok or large skillet over medium-high heat, heat oil. Cook shrimp, bok choy, mango, ginger and salt, stirring, 3-5 minutes, or until shrimp start to curl and bok choy starts to wilt.
Stir in rice. Cook 2-3 minutes, or until well coated. Stir in soy sauce and lime juice. Cook 2-3 minutes, or until rice is heated through.
Baked Chicken Parmesan
February 16, 2021 | 02:14 PM
Creating family meals with nutrition in mind adds another consideration to a daily task that is often stressful enough. However, making health-conscious decisions each evening at the dinner table doesn't have to mean turning away from your loved ones' favorite dishes.
Simple swaps to more nutritious ingredients paired with healthier preparation methods, such as baking chicken rather than frying it, can help you make more nutrition-based choices. This Baked Chicken Parmesan offers the best of both worlds, providing a 30-minute meal that allows you to spend less time in the kitchen without forgoing healthy habits.
Made with Parmesan cheese, this recipe provides an excellent source of calcium. Dairy foods, such as cheese, are an irreplaceable part of a balanced diet that offers a valuable source of essential nutrients. Plus, because it's made using just a handful of ingredients, it's a budget-friendly option that doesn't break the bank and doesn't call for seldom-used spices or seasonings you may never use again.
Find more family meal inspiration at milkmeansmore.org.
Baked Chicken Parmesan
Recipe by Kirsten Kubert of "Comfortably Domestic" on behalf of Milk Means More
Prep time: 10 minutes
Cook time: 20 minutes
2/3 cup whole-wheat panko breadcrumbs
1 teaspoon Italian seasoning medley with garlic
3/4 cup finely grated Parmesan cheese, divided
5 tablespoons unsalted butter, melted
1 1/2 pounds boneless, skinless chicken thighs
3 cups prepared tomato and basil sauce, warmed, divided
1 pound thick spaghetti, prepared according to package directions
Preheat oven to 400 F. Line rimmed half sheet pan with parchment paper; set aside.
In shallow dish or pie plate, combine breadcrumbs, Italian seasoning and 1/4 cup Parmesan cheese, stirring with fork until blended. Pour melted butter in separate shallow dish or pie plate.
Working with one chicken thigh at a time, dip each side in melted butter to coat. Press butter-soaked chicken into breadcrumbs, turning to coat well on both sides. Place breaded chicken on prepared baking sheet. Repeat with remaining chicken thighs.
Drizzle remaining melted butter over breaded chicken. Bake 8 minutes. Turn chicken over and bake 7 minutes to crisp other side.
Briefly remove chicken from oven. Spoon two tablespoons pasta sauce over each chicken thigh. Sprinkle remaining Parmesan cheese evenly over chicken. Return chicken to oven and continue baking 5 minutes, or until cooked through.
Serve Baked Parmesan Chicken over cooked spaghetti topped with additional pasta sauce.
Devils Food Layer Cake
February 08, 2021 | 04:51 PM
Homemade desserts can be a great way for men and women to show their significant others how much they're loved on Valentine's Day. While the following indulgent recipe for "Devil's Food Layer Cake" from Elisabeth M. Prueitt and Chad Robertson's "Tartine" (Chronicle Books) takes a little effort, the results are well worth the work.
Devil's Food Layer Cake
Yields 1 10-inch cake; 12 to 16 servings
1 3/4 cups all-purpose flour
4 1/2 tablespoons cornstarch
1 teaspoon baking powder
1/2 teaspoon baking soda
1 1/4 cups cocoa powder
1 teaspoon salt
1 cup unsalted butter, at room temperature
2 3/4 cups sugar
5 large eggs
1 1/4 cups full-fat buttermilk
24 ounces or 32 ounces bittersweet chocolate
3 cups or 4 cups heavy cream
1/2 cup plus 1 tablespoon caramel
Preheat the oven to 350 F. Butter and lightly flour the sides of two 9-inch cake pans, knocking out the excess flour. Line the bottom of each pan with parchment paper cut to fit exactly.
To make the cake layers, sift together the flour, cornstarch, baking powder, baking soda, cocoa powder, and salt into a bowl and set aside. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium-high speed until light and creamy. Slowly add the sugar and continue to beat on the same speed light in color and fluffy. Add the eggs one at a time, mixing well after each addition until incorporated before adding the next egg. Stop the mixer and scrape down the sides of the bowl with the rubber spatula. With the mixer on low speed, add the flour mixture in 3 equal batches alternately with the buttermilk in 2 batches, beginning and ending with the flour mixture. Stop the mixer, scrape down the sides of the bowl and then mix again for another few seconds.
Divide the cake batter evenly between the prepared cake pans. Bake until the top springs back when lightly touched or a cake tester inserted in the center comes out clean, about 45 minutes. Let the cakes cool completely in the pans on a wire rack.
When the cakes are cool, turn them out by inverting the pans, and then turn the cakes upright. Using a serrated knife, slice off the domed portion from the top of each cake to make the tops flat. If you want to decorate the cake with crumbs as described in the head note, reserve the slices for making the crumbs.
To make the crumbs, preheat the oven to 250 F. Line a baking sheet with parchment paper or a nonstick liner. Break up the cake slices and spread on the lined baking sheet. Place in the oven and toast until completely dry, about 1 hour. Let cool completely, then transfer to a food processor or blender and process until finely ground. Sift the crumbs through a medium-mesh sieve. (Don't use a sieve with fine mesh or the crumbs won't pass through.) Set aside.
To make the ganache, place the chocolate in a heatproof bowl, using the smaller amount of each ingredient if you will be decorating the cake with crumbs and the larger amount if you will not. Bring the cream to just under a boil in a small saucepan. Pour the cream over the chocolate. Let the mixture sit for a few minutes without stirring until the chocolate is partially melted, and then stir with a rubber spatula until smooth and shiny.
To assemble the cake, split each cake into 2 layers to make 4 layers in all. Transfer 1 layer to a serving plate. Using an offset spatula, spread 3 tablespoons of the caramel evenly over the cake layer. Spread a thin layer of ganache (about 1ú4-inch thick) over the caramel. Top with a second cake layer, and again spread with 3 tablespoons caramel and then a thin layer of ganache. Top with the fourth cake layer. Refrigerate the cake until the center seems firm, 1 to 2 hours. Cover the remaining ganache with plastic wrap and leave at room temperature for finishing the cake.
Remove the cake from the refrigerator. Using the rest of the ganache, frost the top and sides of the cake with the offset spatula. If you are going to coat the cake with the toasted cake crumbs, the cake must be evenly frosted and the ganache must be soft enough for the crumbs to adhere. If the ganache has hardened, use a kitchen torch to soften it slightly, or put the whole cake into a 400 F oven for 10 seconds or so, just until the chocolate looks shiny. Sprinkle the crumbs evenly over the top of the cake, then tilt and turn the cake so that they spill over the sides, adhering to them as they fall. If you are using only the ganache and not the crumbs, the ganache will be thicker on both the top and sides.
Serve the cake at room temperature. To store, cover tightly and keep in a cool place for up to 4 days. It is not necessary to keep this cake in the refrigerator.
Great Game Day Grub
February 02, 2021 | 01:20 PM
Even at home, game day means good times with friends and family while enjoying moments together watching your favorite teams. A menu full of flavorful favorites takes the experience to another level, and tackling your spread by starting with a tasty dip is a sure way to fire up the crowd.
No tailgate or home-gate is complete without fresh guacamole made with the Avocados From Mexico brand. Because they're always in season, you can enjoy guac during your favorite sporting events and beyond.
Take it to the house with a twist on a game day classic by testing out this Bacon Chipotle Guacamole, a tailgate-worthy snack loaded with crowd-pleasing flavor. Because it's such a fan-favorite, you might find yourself making another round at halftime.
To find this recipe and more ways to take your tailgate to new heights, including more than 200 guacamole recipes to choose from, visit avocadosfrommexico.com.
Bacon Chipotle Guacamole
3 Avocados From Mexico, halved, pitted and peeled
3 tablespoons shallot, minced
2 garlic cloves, minced
1/2 cup cilantro, finely chopped
1 lime, juice only
8 ounces applewood smoked bacon, cooked and crumbled
1/2 cup tomatoes, small diced
2 canned chipotle chiles, finely chopped
ground cumin. to taste
salt, to taste
pepper, to taste
In large bowl, mash avocados with shallots, garlic, cilantro and lime juice to desired consistency. Fold in bacon, tomatoes and chipotle chiles until well combined. Season with cumin, salt and pepper, to taste.
Great Game Day Grub
February 02, 2021 | 01:17 PM
A Bacon-Wrapped Winner
Creating a mouthwatering game day spread is all about teamwork, and it's hard to find a better set of teammates than crispy bacon and potatoes.
Take one to the house with these Pigskin Potatoes that cut down on prep time and cleanup as an easy-to-eat finger food that can be made in advance. Just prep the potatoes and wrap with bacon a day or two ahead of time then throw in the oven an hour or so before kickoff.
Your base ingredient in these tasty, touchdown-worthy snacks, Wisconsin Potatoes, are low in calories, high in fiber and a source of vitamin B6, potassium, vitamin C and antioxidants.
Find more game day inspiration at eatwisconsinpotatoes.com.
Recipe courtesy of The Little Potato Company on behalf of Wisconsin Potatoes
Prep time: 20 minutes
Cook time: 44 minutes
1 1/2 pounds Boomer Gold Little Potatoes
6 ounces plain cream cheese, at room temperature
1/3 cup orange cheddar cheese, finely shredded
3 tablespoons fresh chives, finely chopped
1/8 teaspoon salt
1/8 teaspoon pepper
jalapenos, to taste (optional)
1 pound bacon, thinly sliced, rashers cut in half
Preheat oven to 400 F.
Boil potatoes until fork tender, approximately 15-20 minutes. Cut in half and allow to cool.
In bowl, use spatula to combine cream cheese, cheddar, chives, salt, pepper and jalapenos, if desired.
Once potatoes cool, spread cream cheese on one half of each cut potato and sandwich using other half. Wrap each potato using half rasher of bacon around cut middle to secure cheese filling.
Bake on middle rack 10 minutes to allow bacon to set. Flip and bake 10 minutes.
Turn oven to broil. Broil 2 minutes, turn and broil 2 minutes until bacon reaches desired crispiness.
Tip: Bacon-wrapped potatoes can be made ahead of time and kept in refrigerator until ready to bake.
Great Game Day Grub
February 02, 2021 | 01:12 PM
While you may not be able to enjoy game day with thousands of your closest friends at the stadium this year, that doesn't mean you can't still enjoy tailgate-worthy grub at home with a smaller group of friends and loved ones.
Find more game day recipes worth cheering about at Culinary.net.
A simple and tasty main course of hot dogs and bratwursts are mainstays on game day and can be easily topped and customized to match each guests' taste buds, regardless of age. Consider setting out a variety of garnishes and topping options such as these:
December 21, 2020 | 05:15 PM
Prep Time: 2 hours
Cook Time: 35-40minutes
Total Time: 2 hours 40 minutes
Yield: 12 rolls
2 1/4 tsp active dry yeast
2 tbsp granulated sugar
1 cup whole milk, lukewarm
1 cup green chiles, drained
2 cups sharp cheddar cheese
1 cup black olives, sliced
5 cups All-Purpose Flour
1 tsp Salt
2 tbsps Salted Butter, room temperature
1 1/2 cup sharp cheddar cheese
3 tbsps salted butter, room temperature
1/2 cup black olives, diced
2 tsp garlic powder
1. In a mixing bowl, gently whisk together active dry yeast, lukewarm milk, and sugar. Allow yeast to bloom for about 10 minutes (it should be foamy and bubbly).
2. Fit a stand mixer with the dough hook attachment and add the yeast mixture, drained green chiles, sharp cheddar cheese, olives, eggs, and salt. Add one cup of flour at a time and begin mixing on low speed and gradually increase to medium speed once dough begins to form. Continue to mix for 5-8 minutes. Dough should be smooth and should pull away from the bowl.
3. Add 2 tablespoons of butter, one a time, and continue to mix for an additional 5 minutes. If dough is still sticking to the bowl, add an additional tablespoon of flour.
4. Add dough to a well oiled bowl and allow dough to rise in a warm place for about 1 hour, until it has doubled in size. (I usually leave the oven light on and allow the dough to rise in the oven)
5. While dough is rising, make the filling by combining the sharp cheddar cheese, butter, black olives, and garlic powder in a bowl and mix until combined.
6. Preheat oven to 350 degrees F.
7. Once dough has risen, add dough onto a well floured work surface. Use a rolling pin to roll dough into a 12 x 18 rectangle. Lightly coat the dough with the cheese/olive filling. A light layer is all that is needed.
8. Roll into a log by rolling the dough lengthwise. Cut log into 1 inch rolls and pinch the sides and roll into a ball. (if the sides aren't sticking, wet your fingers with water and pinch again). Add rolls to a cast iron skillet OR 9 x 13 baking pan lined with parchment paper. Allow dough to rise again for 20 minutes.
9. Brush dough with a beaten egg and bake for 35-40 minutes. Garnish with fresh thyme, additional butter, and flake salt.
by Britney Breaks Bread
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