(NC)—Rice and Beef Burritos offer families a portable and worry-free meal when leading an on-the-go lifestyle. Whether running to soccer practice, swimming lessons or a t-ball game, rice, fresh vegetables, black beans and lean ground beef will give your body the fuel it needs for maximum performance.

1/2 lb extra lean ground beef 250g

1 cup minced onion 250 mL

1 tsp ancho chili powder* 5 mL

1/2 tsp ground cumin 2 mL

1 19 oz (540 mL) can black beans, rinsed well and drained 1

1-1/2 cups salsa (mild, medium or hot) 375 mL

1 cup frozen corn kernels 250 mL

3 cups cooked white or brown short or long grain U.S. rice 750 mL

6 10-inch whole grain tortillas 6

3 cups chopped romaine lettuce 750 mL

1-1/2 cups shredded Monterey Jack cheese 375 mL

12 thin slices, ripe avocado 12

Sprigs of cilantro

Lime wedges

Sour cream or plain yogurt

In a large skillet, cook ground beef over medium-high heat until no pink remains, about 10 minutes. Drain any fat, crumble and return meat to skillet. Add onion, ancho chili powder and cumin. Cook, stirring often, until onions are slightly softened; about 5 minutes. Stir in beans and salsa. Cook until heated through, about 5 minutes. Stir in corn (do not need to thaw) and rice until well combined.

To serve: Spoon about 1 cup (250 mL) of the rice mixture in the center of each tortilla. Top with 1/2 cup (125 mL) lettuce and 1/4 cup (50 mL) of cheese and two pieces of avocado. Add a sprig of cilantro, a squeeze of lime and dollop of sour cream/yogurt if desired. Fold bottom edge, then sides; roll up.

Can be served cold, at room temperature or warmed in the microwave if desired.

Makes 6 servings.

* Substitute chili powder if ancho chili powder is not available

PER SERVING (1/6 of filling and 1 burrito): about 440 cal, 21 g pro, 11 g total fat, 64 g carb, 6 g fibre, 750 mg sodium

Source: www.riceinfo.com

- News Canada

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Citrus Chicken Stir Fry Wraps

(NC)—Busy training schedules need not lose out to healthy meals with this portable rice wrap. Packed with the essentials – energy enhancing carbohydrates, fibre and protein – athletes can rest assured they are receiving the necessary nutrients for optimal performance.

2 cups trimmed, cut into small pieces, broccoli (may use frozen) 500 mL

1 lb boneless, skinless chicken breast, cut into strips 500 g

1 tbsp cornstarch 15 mL

1 tbsp canola oil 15 mL

6 green onions, cut into 1-inch (2.5 cm) pieces 6

2 cloves garlic, minced 2

1/4 cup hoisin sauce 50 mL

1/4 cup water 50 mL

1 orange, peeled and cut into segments 1

1 cup cooked, U.S. long grain brown rice 250 mL

4 10-inch (25 cm) flax seed whole grain wraps 4

8 sprigs, fresh cilantro 8

In a small glass bowl, microwave broccoli until tender crisp, about 3 minutes. (If using frozen, thaw by placing broccoli in a colander and running it under hot tap water for about 30 seconds). Drain.

In a small bowl, toss chicken with cornstarch until coated. In a large skillet, heat oil over medium-high heat. Brown chicken on all sides, about 3 minutes. Transfer to a plate. In the same skillet, add green onion, garlic, hoisin, water, oranges and broccoli. Cook until onions soften and sauce thickens slightly, about 2 minutes. Add chicken back to skillet and remove from heat.

To assemble: divide rice over the middle third of each wrap. Arrange chicken mixture over top and place cilantro over each. Fold in sides and roll to enclose the filling. Can be served warm, room temperature or cold.

Makes 4 servings.

PER SERVING: about 430 cal, 34 g pro, 9 g total fat (1 g sat fat), 49 g carb, 6 g fibre, 65 mg chol, 520 mg sodium. %RDI: iron 15%, calcium 6%, vit A 20%, vit C 70%

Source: www.riceinfo.com

- News Canada

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Smoked Turkey, Pine Nut Pesto and Sharp Provolone Panini

(ARA) – The trend of gourmet panini is still hot and people continue to look for ways to duplicate and enjoy the bold flavors of restaurant grilled sandwiches in the comfort of their own home. While there are countless ways to create a warm delicious panino or grilled sandwich, natural cheese serves as the common thread throughout most recipes.

Over the years, sandwich making has evolved beyond the simple stacking of ham and process cheese on white bread. Today, delicious fresh ingredients like turkey, sharp provolone and arugula are combined on grilled ciabatta bread to create more memorable gourmet panini. To honor this evolution and the popularity of the panini, Chef Jason Denton, author of “Simple Italian Sandwiches” encourages everyone to celebrate with Sargento in declaring National Panini Month this August by creating their own twist on the classic grilled sandwich.

“When I prepare panini, I only use the freshest ingredients and natural cheese in my recipes,” says Denton. “It is important to remember that choosing to cook with deli-quality natural sliced cheeses, like the newly introduced Sargento Sharp Provolone, Vermont Sharp White Cheddar or Reduced Fat Pepper Jack, will offer a greater variety of flavor and complexity to hot grilled sandwiches.”

When it comes to key ingredients like cheese, consumers know natural is best. In fact, 82 percent of consumers list natural cheese among their favorite toppings on hot grilled sandwiches, versus only 27 percent that choose process cheese.

“In the first bite of a perfectly made hot grilled sandwich, you’ll taste how natural cheese gives panini a creamy texture and full-bodied flavor that process cheese can’t deliver,” says Denton.

For the best results, practice these panini tips from Jason Denton:

Fresh ingredients
Good ingredients make a great sandwich. For the freshest taste, use seasonal vegetables and a flavorful natural sliced cheese.

Keep it simple
When it comes to panini, less is more. Try not to put more than three main ingredients in your panini. This allows all the great flavors to come through and ensure a simply delicious sandwich.

Be patient
Patience brings perfection. Lightly cook a fresh ciabatta loaf or roll, so it doesn’t become too brittle, and most importantly, grill your panini slowly. Natural cheese melts more slowly than process cheese, but the result is more than worth the wait of a few minutes.

This recipe for Smoked Turkey, Pine Nut Pesto and Sharp Provolone panini created by Jason Denton will show you the delicious difference natural ingredients can make in a grilled sandwich.

Smoked Turkey, Pine Nut Pesto and Sharp Provolone Panini

Serves Two

Ingredients
2 tablespoons pine nuts
3 tablespoons extra virgin olive oil
7 slices Sargento Deli Style Sliced Provolone Cheese, divided
Salt and pepper
4 to 6 turkey slices (thin)
4 slices ciabatta bread
1 bunch baby arugula

Directions
Pulse pine nuts in blender to chop. Add oil, three slices cheese torn in small pieces and salt and pepper. Blend to form pesto. Place one slice cheese and turkey on each of two slices bread. Add seven to eight pieces arugula and another slice of cheese on each. Spread three tablespoons pesto on top of each. Close sandwiches and grill for three to five minutes or until golden brown.

For more recipes, please visit Sargento.com.

Courtesy of ARA Content

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Fresh navel oranges are a terrific addition to healthful salads.

(ARA) – On a hot day, nothing tastes more refreshing than the sweet tang of fresh citrus. And now we can enjoy the seedless pleasures of navel oranges — fresh from Chile, where their winter harvest is in full swing.

One juicy segment after another — that’s one of the best ways to enjoy easily peeled navel oranges. Keep a bowlful of wedges front and center in the fridge for healthy refreshing snacks, or cut into segments for fruit plates or garnishes.

Think oranges are too much trouble? Think again. For painless peeling trim slices from the top and bottom. Place one end down on a cutting board. Cut or peel strips from top to bottom, removing the white pith. Separate segments by pulling or cutting between surrounding membranes and enjoy.

Whirl orange segments in a blender with vanilla yogurt and mango sorbet for a delicious smoothie.

Fresh navel oranges are terrific in healthful salads, but also think of them in cold soups and fruity drinks. Who wouldn’t love a sprightly Chilean Navel Orange and Radish Salad with Citrus-Dijon dressing? Another day, dip into Chilean Navel Orange and Tomato Gazpacho, a delightfully different twist on a beloved cold soup. Or, how about a smoothie made by whirling in a blender a combo of navel segments, vanilla yogurt and mango sorbet?

Other navel orange inspirations include:

On the grill
* Skewer orange pieces with pork or chicken cubes. Brush with teriyaki sauce or another marinade.
* Sprinkle thick, peeled orange slices with ground ginger. Grill until lightly caramelized. * Use as a bed for grilled fish or cut up and add to salads.

Salads and such
* Add navel orange segments, zest and toasted almonds to a couscous or mixed grain salad.
* Cut orange segments into halves for chicken salad dressed with a tangy yogurt-dill dressing. Serve in a Boston lettuce cup or on a sandwich.
* For a refreshing salsa, coarsely chop orange or Clementine segments, cucumber and red onion. Season with chipotle pepper, cilantro and lime juice.
* Send your salad in a Mediterranean direction with sliced oranges, sweet onions, oil-cured olives and a pesto dressing.

Quick Sips
* Make an ultra-easy sorbet with a food processor by pureeing frozen Chilean navel orange or grapefruit segments with a little confectioners’ sugar.
* For a nutritious smoothie, give frozen grapefruit, navel or Clementine segments, banana and cranberry juice a whirl in your blender.
* Give a pretty orange wedge garnish to a classic cocktail (think Tom Collins, old-fashioneds and margaritas –) or create your own.

Navel oranges join an elite collection of Chilean citrus that also includes lemons, mandarin oranges, Clementines and grapefruit. They ripen to sweet perfection in Chilean valleys that provide just the right conditions: warm sunny days and cool nights.

The cool vibe of citrus can’t be beat — and the concept just got better with the arrival of Chilean navel oranges.

Chilean Navel Orange and Radish Salad

Serves four

Ingredients:
3 Chilean navel oranges, peeled
4 cups mixed baby greens (about 5 ounces)
1 small green apple, cut into matchsticks (about 1-1/2 cups)
3/4 cup thinly sliced radishes (about 4 radishes)
2 tablespoons thinly sliced scallion (green onion)
1 tablespoon rice vinegar
1 1/2 teaspoon Dijon mustard
1 1/2 teaspoon honey
1/8 teaspoon salt
Pinch of ground black pepper

Directions:
Into large bowl, cut oranges into segments, reserving membranes. Add greens, apple, radishes and scallion; toss gently. In small bowl, squeeze two tablespoons orange juice from membranes; stir in vinegar, mustard, honey, salt and black pepper. Divide orange salad mixture equally among four salad plates; top with dressing.

Chilean Navel Orange and Tomato Gazpacho

Serves four

Ingredients:
3 Chilean navel oranges
3 plum tomatoes
1/2 cup chopped red bell pepper
2 tablespoons red wine vinegar
1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 tablespoons thinly sliced scallion (green onion)

Directions
Grate one teaspoon zest from one orange; set aside. Peel all oranges. Into a small bowl cut one of the oranges into segments; cut into small pieces; set aside. Cut remaining two oranges into two-inch chunks; place in a food processor. Quarter two of the tomatoes; add to the food processor along with red pepper, vinegar, oil, salt, black pepper and reserved orange zest. Pulse until orange mixture is very finely chopped but not pureed, about 10 to 12 times. Chop remaining tomato; add to orange in the small bowl along with scallion. Divide gazpacho among four soup plates; top with chopped orange, tomato and scallion mixture.

Courtesy of ARAContent

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Frosted Blueberry-banana Soup is a delicious and healthy treat to serve on a hot day.

(ARA) – Summer is the time for backyard entertaining, whether it’s a simple sandwich lunch with a few friends or a patio party for the neighbors.

But besides the typical salads and meat on a grill, it’s a challenge to find new outdoor menu ideas that are easy, summery light and sure to delight your guests.

This summer, try a chilled fresh fruit soup. Fruit soups can be chunky or pureed, creamy or clear, sweet or savory — the variations are endless. Fruit soups originated in Europe and those treasured recipes came to America with the immigrants. It didn’t take long for creative cooks to realize that blueberries, which are native to North America, are an excellent ingredient in cold, refreshing fruit soups.

Blueberries also pack a powerful punch of good nutrition in a one-cup serving. They’re an excellent source of vitamin C and a good source of dietary fiber and manganese.

When shopping for blueberries, look for fresh berries that are firm, dry, plump and smooth-skinned. Keep them refrigerated, and use within 10 days of purchase. Blueberries are such an easy ingredient to work with — no peeling, cutting, pitting or chopping — a quick rinse and you’re ready to make soup. To learn more, visit www.blueberrycouncil.org.

Here are two cold fruit soup recipes you can serve at your next luncheon or summer gathering. They are low in fat and calories, so go ahead and ask for seconds:

Frosted Blueberry-banana Soup

Ingredients:
2 1/4 cups blueberries, divided
1 ripe banana, roughly chopped
1 1/2 cups ice
1/2 cup milk
1/2 cup vanilla frozen yogurt
2 teaspoons sugar
1 teaspoon lemon juice

Directions:
In a blender, combine two cups of the blueberries, the banana, ice, milk, frozen yogurt, sugar and lemon juice; whirl until smooth. Into four soup bowls, pour soup, dividing equally. Scatter remaining 1/4 cup blueberries over soup. Top with small scoop of frozen yogurt, if desired. Serve immediately.

Serves: 4
Per serving: 131 calories, 3 grams protein, 28 grams carbohydrates, 2 grams fat (1 gram saturated fat)

Blueberry Orange Soup

Ingredients:
2 cups blueberries, fresh or frozen
3 cups orange juice
2 tablespoons light brown sugar
1/8 teaspoon cinnamon, ground
1 tablespoon cornstarch
1 tablespoon water
1/2 teaspoon grated orange peel
Buttermilk or plain yogurt

Directions:
In a saucepan bring blueberries, orange juice, brown sugar and cinnamon to a boil; stir to combine. Dissolve cornstarch with water; gradually stir into blueberry mixture. Cook and stir until clear and lightly thickened. Add the orange peel. Pour into a bowl; refrigerate overnight. Serve with buttermilk swirled in or top with a dollop of yogurt. Garnish with blueberries and mint, if desired.

Serves: 4
Per serving: 132 calories, 2 grams protein, 31 grams carbohydrates, 0 grams fat (1 gram saturated fat)

Courtesy of ARAcontent

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Teriyaki Beef Kabobs - See recipe below

(ARA) — It’s that time of year when enticing smells from the grill waft from yard to yard, tempting taste buds. When it comes to selecting what type of meat to grill for your friends and family, beef ranks supreme.

Not only are hamburgers and steaks the two most popular foods for grilling, according to research conducted by the Hearth, Patio & Barbecue Association, but beef is also one of the most versatile kinds of food to grill.

Grilling beef offers endless opportunities to create a variety of delicious and flavorful dishes — from mouthwatering kabobs to tender baby back ribs and juicy steaks. Yet many outdoor chefs stick with foods that are most familiar to them.

Whether you’re new to the grill or just want to “beef up” the options in your recipe box, the good news is that beef is available in so many economical, simple-to-grill cuts that it’s easier than you might think to impress your family and friends, and to add some sizzle to your summer meals.

“With beef, outdoor chefs have a lot of different options from which to choose to create delicious and interesting grilled meals all summer long,” says Genie Nicholas, culinary development manager at SUPERVALU. “In addition, with more people opting to cook at home because of the economy, grilled beef provides one of the easiest ways to enjoy a restaurant-quality meal at home, at an affordable price.”

Tongs up! Tips for grilling beef with confidence

* Help is just around the corner:
You don’t have to know everything about beef to try something new on the grill. You just need to know where to look. Many grocery stores have sections in the meat department stocked with varieties of beef specially cut for grilling, along with easy cooking instructions right on the packages.

* Expand your repertoire:
With a little experimentation, you can discover many ways to create a memorable meal of grilled beef that is sure to delight your family and friends. So, if you’ve never ventured beyond cheeseburgers, try a skirt steak marinated and served fajita-style. If you always grill steak, try preparing it in new ways, such as in beef kabobs or as the main component in a crisp steak salad.

* The right ingredients:
Great chefs know the importance of starting with the freshest, highest quality beef. Look for premium beef, such as USDA Choice Angus Beef, at your local grocery store.

* Liven it up:
Even with less tender cuts of beef, there are lots of ways to create a delicious meal. Adding kosher salt or a variety of spices to grilled beef 10 minutes before grilling is an easy way to enhance the natural flavor. Or use a marinade for additional flavor and tenderness.

* Not too hot:
Most beef cuts should be placed 3 to 6 inches from the heat source and cooked over medium heat. Thicker cuts should be placed farther away from the heat to prevent the outside from getting cooked too fast, before the inside reaches the desired doneness.

* Perfect doneness:
An instant-read thermometer inserted horizontally is the best judge of beef perfection. The National Cattlemen’s Beef Association advises cooking steaks to 145 F for medium rare or 160 F for medium, and to always cook burgers to at least 160 F.

* Savor the juices:
Resist the temptation to flatten or pierce the meat while grilling, or the flavorful juices will be lost.

Here’s a grilled beef recipe so easy it can make even a novice outdoor chef look like a pro. This colorful entree features boneless sirloin and ready-made marinade sauce, simplifying prep time so you can relax and get to the table faster. It’s one of many easy-to-prepare beef recipes available at www.StockmanAndDakota.com.

Grilled Teriyaki Beef Kabobs

Prep time: 15 minutes plus marinating
Grill time: 7 to 9 minutes
Amount: 4 servings

Ingredients:
1 (1 1/2 pound) Stockman & Dakota Boneless Sirloin Steak
1 red bell pepper, cut into 24 chunks
3/4 cup Culinary Circle Shanghai Five Spice Teriyaki Marinade & Dipping Sauce
16 chunks fresh pineapple
8 wooden skewers, soaked in water 30 minutes
Cooked rice, optional

Directions:
Trim the fat off the steak; cut into 24 cubes. Place steak, peppers and marinade into a reclosable food storage bag and seal. Toss to coat. Place in refrigerator and marinate a minimum of 45 minutes or up to overnight.

Preheat the grill to medium heat. Thread three beef, three pepper and two pineapple chunks onto skewers in desired pattern.

Place skewers on the grill. Cook, turning occasionally, 7 to 9 minutes or until desired doneness is reached (145 F for medium rare, 160 F for medium). Additional marinade may be brushed on during grilling, if desired. Remove from the grill. Serve kabobs over cooked rice, if desired.

Courtesy of ARAcontent

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Bonefish Grill’s Wild Alaskan Cedar Plank Salmon with a Chorizo Topping

(ARA) – There are few summer pastimes more honored than backyard grilling and entertaining. But before you fire up the grill for your next bash or weeknight dinner, you should learn how to properly select and grill fresh fish to perfection.

The wood grilling specialists at Bonefish Grill — a polished casual restaurant in 29 states — offer these tips to help you choose your next meal, fresh from the water to mouth-watering.

Selecting the best fish
* Always seek the freshest fish in your local area. Ask your fish market or grocery if they receive their fish daily or what frozen options they recommend, and which selections.

* Ask about the origin of the fish you’re buying, and make sure it has been stored at about 28 F at all times, no matter where it came from.

* If a fish smells “fishy,” don’t buy it and don’t eat it. Look for shiny skin and undamaged scales. Press firmly on the skin and make sure the fish regains its original shape quickly. Whole fish should have clear eyes, not cloudy.

“One of the most flavorful ways to grill fish is on a wooden plank, which adds a smoky flavor,” says Master Chef Tony Seta. “Plank cooking also allows delicate food to cook more gently because the plank forms a barrier between the flame and the fish, and keeps fish from sticking to the grill and breaking.”

Chef Seta’s top tips for perfect wood grilling
* Purchase grilling planks from a gourmet food shop that are 1/4-inch thick and large enough for the fish. Do not use wood or shingles purchased from a home improvement store because they are chemically treated and not food-safe.

* Soak the planks in water for at least three hours; this allows the wood to smoke and smolder without igniting on the grill. If the plank begins to flame on the grill, spray it with water.

* Skin-on fish like salmon cook best on a plank. If the filet has skin on, cut a few 1-inch slits (about 1/4-inch deep) on the skin side, season the filet and place on the plank. Grill at 450 F on medium-high flame, covered, for nine to 13 minutes (cook to an internal temperature of 135 to 140 F).

If you’re in the mood for a night out instead of manning the barbeque, Chef Seta recommends the fresh fish dishes at Bonefish Grill. Try the seasonal favorite Cedar Plank Salmon with a Chorizo Topping, or recreate it at home any time of the year with this simple recipe. Visit www.BonefishGrill.com to find the location nearest you.

Bonefish Grill’s Wild Alaskan Cedar Plank Salmon with a Chorizo Topping

Cedar Plank Salmon Ingredients:
4 pieces wild Alaskan salmon, skin-on, 7 ounces each
Salt and pepper, to taste
4 lemon halves
Chorizo Topping
4 food-safe cedar planks (or one plank large enough to fit four pieces of fish)

Chorizo Topping Ingredients:
8 ounces chorizo sausage links
1/2 cup seasoned bread crumbs
Zest from 1 medium lemon

Directions:
Grill chorizo on a charcoal or gas grill until well done. Cool cooked sausage in the refrigerator for at least one hour. Using a food processor, chop sausage into pea-sized pieces. Place into mixing bowl and blend well with bread crumbs and lemon zest. Cover and refrigerate.

Soak cedar plank(s) in water for at least 3 hours. Place salmon, skin side down, onto soaked cedar plank. There should be a 1-inch space between each piece of salmon. Season with salt and pepper. Divide chorizo topping into 4 equal portions and place on top of the fish. Place salmon on planks onto grill and close lid. Cook for 15 minutes. Note: The plank will char around the edges but should not catch flame. Place onto platter, drizzle with melted butter and squeeze fresh lemon juice over salmon. Serve immediately.

Serves 4

Courtesy of ARAcontent

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(ARA) – Summertime brings out the best in family meals — fresh vegetables and fruit, fresh-air dining and a fresh opportunity for parents to maintain their commitment to feeding their kids well.

According to a recent study by Ohio State University and published in the Journal of the American Dietetic Association, of children ages 2 to 5, less than 22 percent meet recommendations for their daily vegetable intake and for children ages 6 to 11, it’s less than 16 percent.

“With a little creative know-how, it’s easy to create summer meals that are full of veggies, value, variety and versatility,” says Sylvia Klinger, a registered dietitian, mother of two and member of the Ragu nutrition advisory panel.

Klinger offers some tips for adding more of the good stuff to your kids’ diets this summer.

* Eat out … side: Spend less time in the kitchen with quick and easy recipes like Chicken Margherita. Once the meal is ready to go, dine together on the patio, or spread a picnic blanket on your lawn for a special summer celebration.

* Nurture natural nutrition: Use the summer break to teach your kids about satisfying and nutritious meals. Bring them along to the farmers market, or take a special trip to a local farm. Let them select from among the fresh, brightly colored vegetables, then decide as family how to prepare them.

“One of the easiest ways to incorporate veggies into children’s diets is to use a great tasting tomato sauce like Ragu Old World Style pasta sauce, which provides more than a full serving of vegetables in every half-cup of sauce,” says Klinger. “It also contains vitamins A and C, anti-oxidants and lycopene. Add even more vegetables by combining with your farm-fresh suggestions for a delicious veggie pizza.”

* Skip the sweets, but delight in dessert: Keeping dinner healthy doesn’t have to mean sacrificing dessert. Take advantage of the abundance of fruits in the summer to make dessert as healthy as the main course. Slice up a juicy watermelon or freeze fruit juice in a cup with fresh fruit for your own homemade ice pops.

* Switch up summer snacking: Being out of school means kids have more free time to snack. While eating frequent, small meals is a good idea, it’s important to keep kids focused on the good stuff. Get in the habit of switching from junk food to healthy bites by preparing good-for-you snacks in advance.

For nutritious meal inspiration and delicious recipes visit www.Ragu.com.

Try these kid-friendly recipes the whole family is sure to love:

Chicken Margherita

Makes four servings. Prep time: 5 minutes. Cook time: 10 minutes.

Ingredients:

4 boneless, skinless chicken breast halves (about 1 pound)
1 tablespoon olive oil
2 cups Ragu Old World Style Margherita Smooth Pasta Sauce
4 slices fresh or packaged mozzarella cheese (about 4 ounces)
2 tablespoons thinly sliced fresh basil leaves

Directions:

Season chicken, if desired, with salt and black pepper. Heat oil in 12-inch nonstick skillet over medium-high heat and brown chicken, turning once, about 5 minutes. Add sauce and simmer covered 5 minutes or until chicken is thoroughly cooked. Top chicken with cheese, then let stand until cheese is melted, about 1 minute. Garnish with basil. Serve, if desired, with hot cooked penne pasta topped with additional sauce, heated.

Meatball Hero Sandwiches

Makes four servings. Prep Time: 10 minutes. Cook Time: 25 minutes.

Ingredients:

1 pound. lean ground beef
1/2 cup Italian seasoned bread crumbs
1 egg
1 jar (1 pound,10 ounces.) Ragu Old World Style Sweet Tomato Basil Pasta Sauce
4 Italian rolls (about 6 inches long each), halved lengthwise
1 cup shredded mozzarella cheese (about 4 ounces)

Directions:

Combine ground beef, bread crumbs and egg in medium bowl; shape into 12 meatballs. Bring Pasta Sauce to a boil in 3-quart saucepan over medium-high heat. Gently stir in uncooked meatballs. Reduce heat to low and simmer covered, stirring occasionally, 20 minutes or until meatballs are done. Serve meatballs and sauce in rolls, topped with cheese.

Courtesy of ARAcontent

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Berry Parfait

(ARA) – Summer is filled with vacations, outdoor activities and, of course, lots of exciting meals. But just because you’re busy doesn’t mean you have to sacrifice delicious for nutritious.

The first step in maintaining a healthy lifestyle starts in the refrigerator – but it can be difficult when it is filled with tempting, unhealthy foods. The Freshen Up Your Fridge program sponsored by Daisy Brand Cottage Cheese encourages Americans to remove unhealthy items and add fresh, nutrient-rich foods that are all-natural.

Simple steps to eating healthy
To make freshening up your refrigerator even easier, find foods that are low in fat and only contain all-natural ingredients. New Daisy Brand Cottage Cheese, for example, is offered in both low fat (2 percent) and regular (4 percent), and contains only all-natural ingredients – no preservatives, and without added growth hormones. (No significant difference has been shown between milk from rBST-treated and untreated cows.)

“So many Americans try to eat healthy, but don’t realize that many foods contain unnecessary additives and preservatives,” says Kim Galeaz, registered dietitian. “I’m partnering with Daisy Brand Cottage Cheese to show how simple it can be to freshen up your refrigerator and live a healthier lifestyle.”

Galeaz’s fresh refrigerator tips include:

* Fill your refrigerator with fresh fruits and vegetables. Fruits and vegetables are packed with disease-fighting antioxidants, vitamins and minerals. Load up on in-season apricots, blueberries, strawberries, broccoli, green beans, snow peas, spinach and baby greens.

* Just 90 calories per serving, Daisy Brand Low Fat Cottage Cheese is naturally high in protein and low in fat, making it a favorite among active, nutrition-conscious adults. With its versatility in recipes and nutritional benefits for every age, consumers can feel good about making one purchase that is valuable in so many ways. One half-cup serving is packed with 14 grams of high-quality protein, and compared to other proteins, is very budget friendly.

* Know what foods are nutrient-rich. Naturally nutrient-rich foods provide valuable vitamins and minerals, and have fewer preservatives and additives than most other foods. Fruits, vegetables and cottage cheese are three convenient and nutrient-rich snacks to keep on hand in your refrigerator for growing kids, teens and active adults.

* Focus on high-quality protein. High-quality protein sources such as skinless fish, poultry, lean beef and pork, cottage cheese and eggs, provide all the essential amino acids necessary for building and repairing the body’s cells and boosting immunity.

Get creative
Fast foods don’t have to be unhealthy or expensive. Make refrigerator staples work for you by adding them to recipes or pairing them with a variety of foods. The versatility of cottage cheese allows for many meal and snack options that can provide gratification when that “snack attack” hits.

For a delicious summer treat, try the Berry Parfait recipe below.

Prep time: Five minutes
Time to table: Two hours, five minutes
Serves: Four

Ingredients:
2 cups Daisy Brand Cottage Cheese
2 cups mixed berries such as sliced strawberries, blueberries and raspberries
1 cup granola
4 tablespoons chopped almonds

Refrigerate fruit mixture two hours before assembling. In four serving dishes, layer 1/4 cup of cottage cheese, 1/8 cup of granola and 1/4 cup of mixed berries. Repeat layers in each dish. Top each parfait with one tablespoon of almonds. For a sweeter taste, try adding one teaspoon of vanilla and 3/4 teaspoon of Splenda to fruit and stir.

You can learn additional recipe ideas and tips by visiting www.FreshenUpYourFridge.com.

Courtesy of ARAcontent

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(ARA) – Pure, all-natural foods have been gaining in popularity. From choosing whole-wheat pastas over enriched pasta to brown rice over white rice, Americans are paying more attention to what they eat.

And when it comes to cooking, olive oil has become a popular, all-natural selection, due in part to praise it has received from health experts for a high content of “good” fats (monounsaturated) and the ability to lower bad (LDL) cholesterol levels.

Consuming about two tablespoons of olive oil per day may reduce your risk of heart disease, according to the Food and Drug Administration. The Mayo Clinic says that you can get the most benefit by substituting olive oil for saturated fats, rather than just adding more olive oil to your diet.

“With natural foods and pure ingredients growing in popularity, consumers are looking for foods that are not only delicious, but also contribute to their overall health,” says Peggy Ellingson, vice president of marketing for Land O’Lakes.

All-natural olive oil has been a dietary staple in kitchens around the world for thousands of years — Homer called it “liquid gold,” while Hippocrates referred to it as “the great therapeutic.” Today, it has a growing foothold in American cuisine.

While you may know that olive oil is good for you, the opportunities to use it may not be as obvious: Maybe it doesn’t seem to go well with steamed vegetables, or you’d still prefer to use butter on your toast or baked goods. Fortunately, there are many ways to add the goodness of olive oil into your diet:

* Substitute for vegetable oil when topping salads with oil and vinegar dressing.

* Spritz on veggies before grilling to keep them from sticking and to impart a light flavor.

* Use as a marinade for meat or poultry.

* You can now get the goodness of olive oil in a new butter from Land O’Lakes. You get the traditional butter flavor, now made with the simple purity of olive oil.

With people looking for foods made with simple ingredients rather than additives and preservatives, Land O’Lakes Butter with Olive Oil is made with only cream, olive oil and salt and is all-natural. It has the taste of butter with 50 percent less cholesterol, zero grams of trans fat per serving and 45 percent less saturated fat than traditional butter. The product is available in a seven-ounce, resealable container.

In addition to spreading on bread or toast, it can be an excellent substitute for traditional butter in everyday cooking.

Try this great summer recipe that uses Land O’Lakes Butter with Olive Oil:

Summer Risotto

Preparation time: 10 minutes

Cooking time: 28 minutes

Yield: six servings

Ingredients:

1/4 cup Land O’Lakes Butter with Olive Oil

1 1/2 cups uncooked Arborio rice

3/4 cup sliced green onions

1 tablespoon finely chopped fresh garlic

3 14-ounce cans vegetable broth

12 ounces (3 cups) fresh green beans cut into 1-inch pieces

6 medium (1 1/2 cups) Roma tomatoes, chopped

3 tablespoons chopped fresh basil leaves (or 1 tablespoon dried basil)

1/2 teaspoon pepper

Freshly shaved Parmesan cheese, if desired

Directions:

Melt Butter with Olive Oil in 12-inch skillet until sizzling; add rice, green onions and garlic. Cook over medium heat, stirring occasionally, until onion is softened (three to four minutes).

Continue cooking 20 minutes, adding one cup vegetable broth at a time, stirring occasionally and waiting until broth is absorbed before adding more. Stir in green beans; continue cooking and adding broth until rice is tender and all liquid is absorbed (5 to 10 minutes).

Stir in tomatoes, basil and pepper; continue cooking until heated through (1 minute). Top with cheese, if desired.

Go to www.landolakes.com for more recipes that utilize the taste and flavor of the Land O’Lakes Butter with Olive Oil.

Courtesy of ARAcontent

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Give summer favorites new sizzle – with a twist

Upside-Down Mock Apple Pie

(ARA) – Summer is the time when we break out the grill and dust off the picnic basket to celebrate warm weather with friends and loved ones. It’s also the time people bring out classic summer treats from tasty, hot barbecue to all-American apple pie. But classic doesn’t have to mean boring when you add a few delicious summer twists.

Whether it’s a picnic in the park or a backyard cookout, traditional summer foods are easy to update and sure to please.

* Corn on the cob.
Make corn on the grill and baste it in butter infused with your favorite herbs or chili powder. Finish with a sprinkle of sea salt for added flavor.

* Watermelon.
Sure, you could dive into a big wedge of watermelon, but why not make a tasty chilled watermelon soup as an appetizer or finish your picnic with icy watermelon granita. For every cup of watermelon chunks, add 2 tablespoons of sugar. Combine the watermelon chunks and sugar in a blender and add the juice of one lemon. Blend, pour into a shallow pan and freeze for one hour. Rake the frozen mixture with a fork and freeze for another hour. Repeat (mixture is frozen a minimum of three hours). Rake mixture before scooping into serving cups.

* Potato Salad.
Basic store-bought potato salad is a picnic staple. Add in some cooked, crumbled bacon for a savory rich taste, chop some jalapenos to add some heat or finely chop fresh mint for a refreshing change of pace.

* Apple pie.
You could add cinnamon and caramel to a traditional apple pie, but does that really make it different? For a true twist on this all-American classic, try making it without apples. To celebrate the 75th anniversary of RITZ Crackers, why not try this innovative update?

Upside-Down Mock Apple Pie

Prep Time: 40 min.
Total Time: 1 hour 45 minutes (including cooling)
Makes: 10 servings
What You Need
1-1/2 cups granulated sugar
2 teaspoons cream of tartar
1-1/3 cups water
1 teaspoon lemon zest
2 tablespoons fresh lemon juice
1/4 cup (1/2 stick) butter or margarine, divided
1/4 cup packed brown sugar
3/4 cup PLANTERS Pecan Halves
1 pkg. (15-oz.) ready-to-use refrigerated pie crusts (2 crusts)
36 RITZ Crackers, coarsely broken (about 1-3/4 cups)
1/2 teaspoon ground cinnamon

Make It
Mix granulated sugar and cream of tartar in medium saucepan. Gradually stir in water. Bring to boil on high heat; simmer on low 15 minutes. or until mixture is reduced to 1-1/2 cups. Stir in zest and juice; cool 30 minutes.

Heat oven to 425 F. Melt two tablespoons butter; pour into 9-inch pie plate. Tilt to coat bottom and side of pie plate. Sprinkle with brown sugar. Starting in center of pie plate, arrange nuts, tops side down in circular pattern on bottom. Line pie plate with one crust as directed on package; place cracker crumbs in crust. Pour sugar syrup over crumbs. Cut remaining butter into small pieces; place over filling. Sprinkle with cinnamon; cover with remaining crust. Seal and flute edge. Cut several slits in top crust to permit steam to escape. Place on parchment-covered baking sheet.

Bake 30 to 35 minutes or until golden brown. Let stand five minutes. Place serving plate over pie; carefully invert pie onto plate. Remove pie plate. Serve pie warm or cool completely before serving.

Note:
To prevent crust from overbrowning, cover edge with foil near end of baking time, if necessary.

Special Extra:
To reheat pie before serving, bake in 200 F oven 20 minutes or just until warmed.

* Fried Chicken.
You can also use RITZ Crackers for an easy, crispy version of the picnic classic — fried chicken.

RITZ Southern Fried Chicken

Prep Time: 20 minutes
Total Time: 1 hour 50 minutes
Makes: Five servings

What You Need
3 cups buttermilk
1 broiler-fryer chicken (2-1/2 lb.), cut up
25 RITZ Crackers, finely crushed (about 1 cup)
2/3 cup flour
1 teaspoon salt
1/2 teaspoon ground red pepper
2 cups oil

Make It
Pour buttermilk over chicken in shallow dish or resealable plastic bag; cover and refrigerate one hour to marinate. Remove chicken from marinade; discard marinade.

Add chicken to combined cracker crumbs, flour, salt and red pepper in shallow dish, turning to evenly coat all sides.

Heat oil in large saucepan to 350 F. Add half of the chicken; cook 15 minutes or until chicken is golden brown and cooked through. Remove from oil; drain on paper towels. Repeat with remaining chicken.

Eating outdoors is part of summer’s fun but it is important to make sure that all food requiring refrigeration, especially foods containing meat, cheese, poultry or fish are kept cold during a picnic, barbecue or camping trip so that they remain safe to eat.

For more fun summer recipes, visit www.ritzcrackers.com.

Courtesy of ARAcontent

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(ARA) – Americans love hamburgers … that’s a fact. An estimated 1.5 billion pounds of ground beef become those favored burgers cooked at home each year. Whether it’s gas versus charcoal, with cheese or without, every burger fan has a different opinion about what makes the perfect patty.

But there’s one thing most burger enthusiasts agree on. According to a national consumer survey from The Beef Checkoff, 90 percent of people enjoy their burger cooked to medium (160 F) doneness or higher. However, some home chefs and grillmasters are using unsafe methods for checking when a burger is done, like cutting into them with a knife, squishing them with a spatula, or just making an educated guess.

Dave Zino, executive director of the Beef and Veal Culinary Center at the National Cattlemen’s Beef Association, suggests a better method for checking your burgers to ensure a juicy, flavorful and safe result.

“Don’t waste time with guesswork and techniques that can affect the quality of your burger,” Zino says. “Use an instant-read meat thermometer each and every time to make sure you’re cooking ground beef to 160 F. It’s the only sure-fire way to achieve the doneness most people prefer while also ensuring a safe meal.”

No matter the hamburger preference, the beef industry is dedicated to providing consumers with healthy and nutritious food. Steps taken at every segment of the beef production chain — from pasture to plate — ensure the safest product possible. However, there still are many opportunities for consumers to improve food safety in their own kitchens, and making sure your ground beef is cooked to 160 F is just one of them.

“Whether I am at work as a professional chef or in my home kitchen, food safety is always a part the recipe,” Zino says.

Try Chef Dave’s tips to ensure your burgers are safe and savory this summer:

* Keep beef refrigerated, even when thawing it. Don’t leave beef out at room temperature.

* Wash your hands thoroughly with soap and warm water before and after making patties or preparing any other foods.

* Avoid cross-contamination by keeping raw and ready-to-eat foods separate. Think ahead when at the grill or stove and have a clean plate ready for cooked meat.

* Insert an instant-read meat thermometer sideways into the center of the patty. Always cook burgers to an internal temperature of 160 F.

* Have leftover burgers? Refrigerate cooked foods no later than two hours after cooking.

For more information, tips and recipes for making your burger the best, visit: www.BeefItsWhatsForDinner.com/safesavoryat160.

Classic Beef Cheeseburgers
Makes four servings. Preparation and cooking time: 25 to 30 minutes

Ingredients:

1 1/2 pounds ground beef
2 teaspoons steak seasoning blend
4 hamburger buns, split
4 slices cheese (such as Cheddar, American, Swiss, etc.)
4 lettuce leaves
4 tomato slices

Toppings:
Ketchup, mustard, onion slices, pickles

Directions:

1. Combine ground beef and steak seasoning in large bowl, mixing lightly but thoroughly. Lightly shape into four 3/4-inch thick patties.

2. Place patties on grid over medium, ash-covered coals. Grill, uncovered, 13 to 15 minutes (over medium heat on preheated gas grill, covered, 13 to 14 minutes) until instant-read thermometer inserted horizontally into center registers 160 F, turning occasionally. About two minutes before burgers are done, place buns, cut sides down, on grid. Grill until lightly toasted. During last minute of grilling, top each burger with cheese slice.

3. Line bottom of each bun with lettuce leaf; top with tomato slice, burger, and toppings, as desired. Close sandwiches.

Cook’s Tip: To prepare on stovetop, heat a large nonstick skillet over medium heat until hot. Place patties in skillet; cook 12 to 15 minutes until instant-read thermometer inserted horizontally into center registers 160 F, turning occasionally.

Cook’s Tip: Other popular burger toppings include grilled or caramelized onions, blue cheese, bacon, sauteed mushrooms and barbecue sauce.

Cook’s Tip: Cooking times are for fresh or thoroughly thawed ground beef. Color is not a reliable indicator of ground beef doneness.

This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, iron, selenium and zinc.

Courtesy of ARAcontent

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Marinate your grilled fare for taste and safety

Tarragon Encrusted Salmon

(ARA) – Literally soaked in flavor, marinated foods are undeniably delicious. But did you know that marinating also makes your grilled foods safer?

Anyone who loves the delectable flavor of hot-off-the-grill foods has probably heard that cancer-causing substances — such as heterocyclic aromatic amines (HAAs or HCAs) — form when the proteins in red meat, pork, poultry and fish react to the high heat of grilling and when fat drips off the meat and produces smoke.

But the researchers aren’t just pouring water on our coals; they’re coming up with solutions, too. Chemists at Kansas State University found that marinating meat for an hour in spice blends can reduce the formation of HCAs by 80 percent or more. They credit the antioxidant properties of spices with this change. Other researchers suggest that marinades may buffer the heat that causes the problematic chemical reaction, or that a combination of sugar, oil, and acidic ingredients decreases the carcinogenic compounds.

Not that you need a scientific reason to marinate. Savvy grillers know marinating improves flavor and the process isn’t labor-intensive. You can make your own signature marinades, or rely on the guaranteed results of quality mixes.

If you’re looking for a healthy choice, Simply Organic offers a flavor-rich line of organic marinade mixes that include Zesty Herb Marinade, Steak Marinade and Garlic and Herb Marinade. They even offer the smoky flavor of mesquite — minus the hazards of grilling smoke — in their Mesquite BBQ Marinade.

For safe and delicious grilling with marinades:

* Choose lean cuts of meat, which will drip less and produce less smoke. Trim excess fat.

* Prick the surfaces of meats with a fork before marinating to allow flavors to penetrate.

* Marinate foods in the refrigerator — not on the counter — in a glass, plastic, or stainless steel pan.

* Keep in mind that marinades that have been used for raw meat, poultry or seafood need to be cooked thoroughly before eating. So don’t baste with them during the last few minutes, don’t dip your finger in the pan to taste and don’t use the leftover marinade for sauce without cooking it first.

* Consider cooking meats in the microwave for a minute or so before placing them on the grill. Discard any juice that’s produced during microwaving. Use tongs or a spatula, rather than forks, to reduce drips when turning foods on the grill.

* Cook over medium (rather than high) heat to avoid charring foods. Let flames settle down before cooking over coals or wood, and turn the temperature down to medium on a gas grill. If you do char a portion of the food, cut off that section before serving.

* Flip those burgers. Again. They’ll cook faster (and produce fewer HCAs) if you turn them often.

* Consider other options, too, like soy burgers and soy hot dogs, portobello mushrooms and other vegetables. These foods don’t have the same potential to produce harmful substances that can result from unsafe cooking procedures — but they’re delicious when marinated nonetheless!

Here’s a favorite recipe so simple, yet so delicious, from the kitchen of Chef Kendall McFarland, research and development manager at Simply Organic:

Mediterranean Pasta Salad

Ingredients:

4 cups cooked pasta
1/2 cup extra virgin olive oil
1 package of Simply Organic Steak Marinade Mix

Directions:

In a large bowl, toss the pasta with the olive oil and the Steak Marinade Mix. Serve as a warm or cold side dish.

Add olives, cheese or other vegetables if desired.

Staying with the same marinade for the complete meal, Chef Kendall also has this tasty recipe:

Tarragon Encrusted Salmon

Ingredients:

4 tablespoons softened butter
2 tablespoons lemon juice
1 package Simply Organic Steak Marinade Mix
1 to 1 1/2 pounds salmon steak — minimum of 1-inch thick

Directions:

Preheat grill. In a small bowl blend butter, lemon juice and Steak Marinade. Lay salmon on grill using a fish grill plate, skin side down. Spread a thin layer of butter mixture on steaks. Grill eight to 10 minutes or until salmon is just flaky.

Serve with sliced fresh tomatoes as a garnish.

For an online Summer Grilling Guide with many more useful tips and delectable grilling recipes, go to www.frontiercoop.com/grillingtips.

Courtesy of ARAcontent

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Strawberry Kiwi Smoothie

(ARA) – Warm summer days call for the perfect frosty refreshment. Try homemade fruit smoothies — sweetened naturally with pure honey. Creating your own creamy concoctions is easy — simply blend together your favorite fruits with ice cubes, milk or yogurt and a touch of honey. Honey is the secret ingredient to enhancing the sweet flavors of the fruits.

Blend up your own delicious smoothies with these easy tips:

* Add variety: Experiment with different combinations of fresh fruits. Try melons, berries and tropical fruits such as mangoes, bananas and pineapple.
* Make it thick: Add a few more ice cubes for a creamier mix.
* Keep it cold: Instead of using fresh fruit, use frozen fruit for a colder and thicker beverage. You can buy frozen fruit or freeze your own.
* On the go: Make smoothies ahead of time and store in the freezer.
* Prevent sticky situations: Add honey and any additional liquids to the blender first to prevent it from binding up on the frozen fruit and getting stuck.

Try these simple smoothie recipes from the National Honey Board. For more recipes and additional honey tips and information, visit www.honey.com.

Strawberry Kiwi Smoothie
Makes 2 servings

Ingredients:
1 1/2 cups fresh or frozen strawberries
1 large kiwi, peeled
1 container (8 ounces) low-fat vanilla yogurt
1/4 cup honey
12 to 15 ice cubes

Directions:
In a blender or food processor, combine all ingredients and process until smooth. Serve immediately.

Tropical Smoothie

Tropical Smoothie
Makes 4 servings

Ingredients:
1 1/2 cups low-fat milk
1/4 cup honey
2 medium ripe bananas, peeled
1 cup plain yogurt
1 teaspoon vanilla (Substitute vanilla yogurt for plain yogurt and vanilla, if desired.)
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
5 ice cubes

Directions:
Combine milk, bananas, yogurt, honey, vanilla, cinnamon and nutmeg in blender or food processor; process until thick and creamy. Add ice cubes, one at a time, and blend until smooth.

Honey Breakfast Drink
Makes 4 servings

Ingredients:
2 cups milk
1/2 cup orange juice
1/3 cup honey
1/4 cup low-fat dry milk
1/4 cup wheat germ
1 large banana, peeled and sliced
4 to 5 ice cubes

Directions:
Combine all ingredients in blender or food processor and mix well.

Courtesy of ARAcontent

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A spicy Hotlips Chili Butter adds flavor to your corn and chicken.

(ARA) – Dinnertime is a lot more fun during the grilling season when aromas of sizzling food fill the air. In fact, there’s a good case to make for cooking the whole dinner on the grill.

This time of year, supersweet corn from Florida ranks high on the list of delectable grillables — and, like grilling, corn on the cob is just plain fun.

Ready for the Grate
Some cooks grill corn ears in their husks. But Cheryl and Bill Jamison, authors of “The Big Book of Outdoor Cooking and Entertaining,” prefer to “flame sear” ears stripped of their husks. “You get a much deeper taste,” they say. Their basic recipe calls for basting the ears with melted butter as they grill over a medium fire. At the end comes a sprinkle of flaky sea salt. While the corn is cooking, throw chicken breasts, steak, pork tenderloin or sausages on the fire. Everything will be done at about the same time.

One easy idea from Diane Morgan, author of “Dressed to Grill: “Rub corn ears with a basting sauce like her zesty Hotlips Chili Butter (recipe below) and grill them alongside skewered chicken and bell pepper chunks. Then relax and chat while dinner takes care of itself.

Dual-use Rubs and Marinades
There’s no end to the marinades, slathers, basting sauces and rubs that make corn and other meal components taste fabulous. For instance, whip up a Greek-style marinade of olive oil, fresh lemon juice, garlic and oregano — brush the mixture on skewers of pork chunks, corn rounds and zucchini that very conveniently add up to a meal.

For a great chicken and corn dinner, coat cutlets and ears with melted butter, olive oil or nonstick cooking spray. Sprinkle with a Southwest seasoning blend (or salt, pepper cumin and oregano) and head for the grill.

Many marinades and rubs are added before grilling so that the foods and flavorings will really bond. But freshly chopped herbs such as parsley or basil are best added after grilling the corn with just a light coating of oil — that way, they’ll stay fresh and green. When a marinade like barbecue sauce might burn, basting at the halfway point is the right choice.

Grill Once, Eat Twice
As long as you’re grilling, why not cook extra? Serve corn on the cob tonight and refrigerate the leftover ears. The next night, scrape off the nicely caramelized kernels and toss with a few other ingredients for a distinctive salsa to go with your leftover grilled chicken, pork or other protein.

The Jamisons suggest combining the grilled kernels with diced red bell pepper, red onion and a bit of corn oil. They flavor the salsa with lime juice and salt and, just before serving, fold in diced avocado.

Skewer corn with pork and other vegetables for a quick meal on the grill

Grilled corn kernels can be used in lots of other ways. Sprinkle them into salads or soups, or add to shrimp or chicken salad destined for a wrap.

Supersweet Corn Care
Supersweet corn from Florida — in or out of the husk, with kernels of yellow, white or both (bi-color) — has a deliciously sweet flavor. Make sure you store the corn in your refrigerator to keep it fresh and sweet. For information on how to keep your corn fresh, visit FreshSuperSweetCorn.com/storage.

Grilled Corn with Hotlips Chili Butter
Serves six

1/4 cup butter, softened
2 tablespoons chopped fresh cilantro
1/2 teaspoon salt
1/2 teaspoon chili powder
1/4 teaspoon sugar
Pinch ground red pepper
6 ears fresh supersweet corn, husked

Preheat outdoor grill or broiler. In a small bowl, combine butter, cilantro, salt, chili powder, sugar and red pepper. Brush corn lightly with mixture; grill, turning occasionally, until some kernels turn golden brown, 10 to 12 minutes. Remove to platter; brush with remaining chili butter. Serve with grilled chicken and red pepper kabobs, if desired.

Corn and Pork Skewers
Serves four

3 ears fresh supersweet corn, husked
12 ounces pork tenderloin or boneless, cooked chicken breasts
2 small zucchini
2 small sweet red bell peppers
1/4 cup olive oil
2 tablespoons lemon juice
4 teaspoons oregano
2 teaspoons chopped garlic
1 teaspoon salt
1/2 teaspoon ground black pepper

Preheat grill or broiler. With a large, sharp knife, cut corn in 2-inch pieces and the pork, zucchini and bell peppers in 1-inch pieces. In a large bowl, combine oil, lemon juice, oregano, garlic, salt and pepper. Add pork and vegetables; toss to coat. Let stand for 10 minutes at room temperature. On eight (10- to 12-inch) metal skewers, loosely thread pork and vegetables. Grill or broil, turning occasionally, until meat is cooked through, eight to 10 minutes. If desired, serve with salad greens. Pork and vegetables can also be cooked “unskewered” on a grill rack or broiler pan, for eight to 10 minutes, turning often.

For more delicious grilled corn recipes, visit www.FreshSuperSweetCorn.com/recipes.

Courtesy of ARAcontent

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Spicy Cheese Fondue offers a nice blend of authentic traditional ingredients to serve with tortilla chips or your favorite appetizers.

(ARA) – In Mexico, the heart of the family resides in the kitchen where friends and family share the comforts of great, flavorful meals. A number of influences from Mexican and Latin culture have affected Americans in how we celebrate, cook and eat. And more of us, no matter what heritage, are spending more time dining at home with our families. With the popularity of Mexican and Latin dishes on the rise, you can celebrate spending time with family while enjoying an authentic Mexican meal in your own kitchen.

“When I am not in one of my restaurant kitchens, I love creating a meal with my husband using authentic ingredients from our Latin heritage to create approachable and comforting meals to share with our family and friends,” says Michelle Bernstein-Martinez, James Beard award-winning chef and author of Cuisine A Latina. “As a chef, I like to use local ingredients, as well as ingredients from other cultures, or inspired by other cultures, to create a layer of flavors. Incorporating Latin cheese varieties is one way I layer in rich authentic ingredients.”

Bernstein-Martinez has a few tips and suggestions on how you can create your own Latin experience:

* Add your own twist.

To take a traditional meal and make it your own, incorporate traditional Latin ingredients such as chilies and Mexican cheeses, then add your favorite in-season go-to ingredients. For example, tortilla chips may be a great traditional accompaniment to a cheese dip, but consider adding fresh green onion sticks or sweet potato fries alongside a basket of chips to add variety to your typical chip and dip platter.

* Use authentic ingredients.

Luckily, many cultural influences have made an impact at local grocery chains. Now you can find unique blends of spices, produce and other fresh ingredients without making a special trip to a boutique market. For example, cheeses such as Manchego, Queso Quesadilla and Anejo Enchilado can be found in Sargento Artisan Blends Shredded Authentic Mexican Cheese. The combination of these cheeses offer great melt and flavor to deliver a comforting and delicious dish.

* Offer a mix of dishes.

To keep conversation lively and guests satisfied, offer an array of dishes and build on each one.

1. Offer a mix of spicy and mild dishes as well as a mix of cold and hot.
2. Keep one or two guest favorites on the table throughout the party.
3. A good table staple should not need reheating or should be kept in a hot-dish to avoid extra work to replenish.

This recipe for a Spicy Cheese Fondue by Bernstein-Martinez is the perfect dish to keep on the table throughout the evening and offers a nice blend of traditional authentic ingredients to serve with tortilla chips or your favorite appetizers.

Recipe:

Spicy Cheese Fondue
1 cup heavy cream
Salt to taste (optional)
1/2 teaspoon ancho chili powder
1/2 teaspoon cayenne pepper
1/2 cup Sargento Artisan Blends Shredded Authentic Mexican Cheese

Directions:
1. Heat heavy cream in saucepan on high. Add spices and season with salt, if desired. Add cheese and stir until melted. Remove from heat and serve warm.

Courtesy of ARAcontent

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(ARA) – Just because grocery budgets are tight, doesn’t mean flavor needs to suffer. Preparing dishes inspired by traditional cuisine from around the world is an easy way to add excitement to everyday meals, without breaking the bank or buying an expensive plane ticket. Try exploring the flavors of the world right in your own kitchen, by using key ingredients from your pantry for authentic flavor.

One pantry staple that easily transitions from wholesome snack to versatile ingredient is California Raisins. Raisins are found in traditional fare from as far away as Africa and lend a scrumptious sweetness to many Latin and South American dishes, as well. Just 1/4 cup is a serving of fruit, which make raisins a convenient and affordable way to add flavorful fruit to any recipe.

Start discovering world flavors with these recipes for Sweet and Savory Argentine Empanadas and North African Braised Chicken. For more recipes featuring California Raisins and flavors from around the world, visit www.LoveYourRaisins.com.

Sweet and Savory Argentine Empanadas with California Raisins

Sweet and Savory Argentine Empanadas with California Raisins

Cost per serving: $.35
Makes about 24 empanadas

Prep time: 30 minutes
Cook time: 25 minutes

1/2 pound very lean ground beef
1/2 cup chopped onion
1/2 cup California Raisins
1/2 cup chopped pimento-stuffed green olives
1/2 cup salsa
1 1/2 teaspoons Mexican seasoning blend
1 1/2 teaspoons smoked paprika
1/4 teaspoon ground cinnamon
16 sheets (14×9 inches) fillo dough, thawed
Olive oil or butter-flavored nonstick cooking spray
1 egg, beaten

Preheat oven to 350 F. Line a baking sheet with foil or parchment paper and set aside.

Cook ground beef and onion over medium heat in a nonstick skillet for 10 minutes or until onion is very soft, breaking up beef with a wooden spoon. Stir in raisins, olives, salsa and seasonings. Unroll fillo sheets and cover with a damp cloth. Place one sheet on a cutting board. Spray with cooking spray and top with another sheet. Repeat to layer four sheets. Cut into six equal pieces and brush edges with beaten egg. Place a heaping tablespoon of filling in the center of each and fold over to enclose filling, making triangular shapes. Press tightly to seal edges, then cut away points to make semi-circle shapes. Repeat with remaining fillo sheets and filling. Brush with beaten egg and place on baking sheet.

Bake for about 15 minutes or until lightly browned. Serve slightly warm or at room temperature. May be made ahead and reheated in a 350 F oven until crisp.

North African Braised Chicken

North African Braised Chicken

Cost per serving: $3.30
Makes four servings

Prep time: 15 minutes
Cook time: 1 hour 30 minutes

1 tablespoon olive oil
4 chicken breast halves
1/2 teaspoon salt
2 medium onions, thinly sliced and separated into rings
1 cup California Raisins
1/2 teaspoon each: curry powder, ground ginger and ground cardamom
1/4 teaspoon each: ground cinnamon and ground cayenne pepper
1 cup chicken stock
1/2 cup white wine
Hot cooked couscous

Heat oil in a large, deep skillet or pot with a tight-fitting lid. Season chicken with salt and add to skillet; cook over medium-high heat for about five minutes on each side or until golden brown. Remove from skillet and set aside. Add onion to skillet; cook, stirring frequently, for five to 10 minutes to soften. Stir in raisins and seasonings. Return chicken to skillet and arrange onions on top. Add stock and wine; cover and simmer over low heat for one hour. Uncover and simmer for 15 minutes more. Serve chicken and sauce over couscous.

Courtesy of ARAcontent

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Kiwifruit Mint Lemonade

(ARA) – With the economy affecting your budget, your family is staying home for more meals. So it’s more important than ever to get the most for your dollar when shopping for healthy foods at the grocery store.

Besides eating healthy, you want to provide a variety of food choices to keep mealtimes interesting and flavorful. Here are three items you can add to your grocery list:

1. Kiwifruit.
During the months when finding American-grown fresh fruit is a chore, look for California-grown kiwifruit, typically available between mid-September and June. Buying fruit grown in America supports our domestic economy and is better for the environment since shipping requires fewer resources. Plus, you know you’re getting fresher fruit.

A Rutgers University study found that of the 27 most commonly consumed fruits, kiwifruit is the most nutrient-dense, containing vitamin C, potassium, folate, fiber and vitamin E, to name a few. Plus kiwifruit is very versatile. It can be eaten raw, sliced up on top of foods, blended into drinks and salsas or tossed into salads.

2. Rolled oats.
Yummy for both breakfast and in cookies, oats are full of fiber and complex carbohydrates. The grain has been linked to lowering bad cholesterol and reducing the chance of heart disease. Buying plain oats in bulk costs less per serving than buying most other cereals.

3. Wild Rice.
Wild rice not only is native to the U.S., but is also rich in protein and a good source of calcium and potassium. Plus, it’s an energy food high in carbohydrates and fiber, helping to balance out your healthy meals. Wild rice can be served cold or hot and mixed with nuts, vegetables and all kinds of meat.

Saving money and eating healthy will benefit not only your family but your wallet. California Kiwifruit Commission has several recipes available for your family to try including Kiwi Mint Lemonade — perfect for a warm afternoon on the porch, and Mediterranean Kiwifruit Couscous — which compliments any lunch or dinner menu.

Kiwifruit Mint Lemonade
Serves 4

1 cup water
1/2 cup granulated sugar
1/2 cup packed fresh mint leaves
3 California kiwifruit
2 to 3 lemons
Sparkling water

In a medium saucepan, heat water with sugar over medium-high heat, stirring occasionally until sugar is dissolved. Simmer, uncovered, for five minutes. Remove from heat and stir in mint leaves. Let stand 20 minutes

Meanwhile, peel kiwifruit and cut into chunks. Puree in a food processor. Place puree in a pitcher. Strain cooled syrup into pitcher, pressing on mint, then discard leaves. Refrigerate until cold. Squeeze juice from 2 lemons. Stir into kiwifruit mixture. Taste, squeeze in juice from remaining lemon for a more tart lemonade.

Pour into glasses. Top with sparkling water. Serve garnished with a slice of kiwifruit.

Mediterranean Kiwifruit Couscous
Serves 4 to 6

Mediterranean Kiwifruit Couscous

3/4 cup water
1/2 cup couscous
salt
3 California kiwifruit
1 yellow or orange pepper
1 cup colorful cherry tomatoes
1/4 cup Kalamata olives, preferably spicy
3 green onions, thinly sliced
1 tablespoon red wine vinegar
3 tablespoons olive oil
1 garlic clove, minced
1 teaspoon dried oregano leaves
pepper
1/2 cup crumbled feta cheese
1/2 cup shredded fresh basil

In a small saucepan, lightly salt water then bring to a boil. Add couscous, stir, cover and remove from heat. Let stand until water is absorbed, about five minutes. Meanwhile, peel kiwifruit and cut into bite-size chunks. Dice pepper and slice large cherry tomatoes in half. Pit olives if needed and thinly slice green onions. Place all in a medium bowl.

Whisk vinegar with oil, garlic, oregano and generous pinches salt and pepper. When couscous has cooled, gently stir with kiwifruit mixture. Toss with as much dressing as needed to just coat. Stir in feta and basil. Salad will keep well refrigerated for one to two days.

Courtesy of ARAcontent

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Thick avocado slices take the lead in a main-course salad that also features grilled beef strips.

(ARA) – The days when salads were strictly a side dish to something more important — they’re so over. A big, bountiful salad deserves to be the center of attention.

Whether you’re on a special diet or just looking to eat in an interesting, healthful way, there’s no reason to settle for boring combos. A well-made salad should deliver a lively interplay of flavors and textures. What’s more, the salad needs to be substantial enough that you don’t get hungry an hour later. On both scores, ingredients such as avocados, nuts and hard-cooked eggs qualify as great salad builders. Each contributes a distinctive flavor and texture, while satisfying hunger pangs for hours.

Take “Avocado Beef Salad with Asian Dressing,” for instance. Thick avocado slices take the lead in a main-course salad that also features grilled beef strips — all presented on a bed of greens and dressed with a brightly flavored Asian dressing.

This inspired combination not only delights the eye and appetite, but equals a well-balanced meal. The beef provides protein, of course, but many people don’t realize that avocados supply nearly 20 vitamins and minerals. In addition, these rich-tasting fruits contain “good fats” — the monounsaturated and polyunsaturated kinds that are considered good substitutes for foods high in saturated fat. Also worth noting: Avocados can help the body absorb higher levels of fat-soluble nutrients, such as beta-carotene, that might be found in other salad ingredients.

You may think that a salad with exotic flair, like this one, is hard to shop for. Not true! The beef, greens and dressing ingredients are easy to find — and Hass avocados are always in season because they grow year-round in Mexico’s rich volcanic soil, with just the right mix of rain and warm sun.

Buy avocados from Mexico ripe for immediate use, or firm for salad making later in the week. Firm avocados will ripen to perfection when held at room temperature for one to three days. When soft to the touch, they’re ready for the big salad toss.

Avocado Beef Salad with Asian Dressing

8 ounce flank or round steak, grilled
3 cups mixed salad greens
1 1/2 cups thinly sliced red bell pepper
1/2 cup thinly sliced scallions (green onions)
3/4 cup snow peas
1/2 cup chopped cilantro
2/3 cup bottled or homemade Asian salad dressing (recipe below), divided
1 fully ripened avocado from Mexico, halved, pitted, peeled and diced

Slice steak thinly across the grain; set aside. In large bowl, combine salad greens, red pepper, scallions, snow peas, cilantro and 1/2 cup salad dressing; toss gently. Place on four serving dishes, dividing equally. Top with sliced steak and avocado, drizzle with remaining dressing. Garnish with cilantro or parsley leaves, if desired.

Asian Salad Dressing: In measuring cup, whisk together 1/4 cup vegetable oil, 1/4 cup rice vinegar, 1 tablespoon soy sauce, 2 teaspoons grated fresh ginger (or 1/2 teaspoon powdered ginger), 2 teaspoons sugar and 1 teaspoon toasted sesame oil until well combined. Makes about 2/3 cup.

Serves 4.

For more information and great recipes, visit www.theamazingavocado.com.

Courtesy of ARAcontent

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(ARA) – Whether dining out or making a night of it at home, it’s easy to turn everyday meals into special treats by adding healthy, versatile and affordable options. With more than 40 years of experience, Tony Seta is one of only 61 Certified Master Chefs in the United States, an accreditation awarded by the American Culinary Federation. Now, Seta is serving up five tasty tips to makeover your next meal, at home or out on the town. 

Dining Out 
* It’s always tough to decide on a restaurant for a large group with varied tastes. Seta suggests opting for a variety of sharable appetizers and small plates to satisfy everyone’s cravings. Restaurants with communal bar tables and specialty cocktails also make a night out with friends a fun, shared feast. 

* Sticking to a diet can be a challenge when dining out, but grilled options are an easy and delicious way to savor healthy options. Enjoy leaner cuts of meat and seasonal vegetables prepared with olive oil instead of butter and layered with fresh herbs and spices to amplify taste. To bring out the best flavor with no additives, try market fresh fish seared over a wood-burning grill. Bonefish Grill, an upscale casual restaurant in 29 states around the country, specializes in wood-grilling and features an innovative menu of fresh, seasonal offerings that can be grilled to perfection and topped with a variety of original sauces. 

* The best tasting food is always based on the freshest ingredients selected at the peak of perfection and doesn’t have to be expensive or unattainable. Look for offerings that are timely and seasonal, such as Bonefish Grill’s Rockefeller topping, made with sharp, creamy spinach and succulent lump crab, served on a variety of regionally-available fish such as Arctic Charr, Dorado and Wolfish. 

Eating In 
* The old adage says drink white wine with white meat and red wine with red meat. “Out with the old, and in with the new,” says Seta. There are plenty of delicious red wines that are perfect for fish, seafood, and white meat. When there is no sommelier to guide your wine choices at home, Seta’s rule of thumb is to pair lighter red wines, such as Sangiovese, with delicate, flaky fish, while full-bodied, robust wines like Shiraz stand up against heartier, buttery seafood and shellfish. 

* Sauces and condiments can jazz up a meal and add a whole new flavor profile to salmon or chicken. Try warm Mango Salsa on top of simply grilled tilapia for a flavorful, healthy treat, or whip up Seta’s favorite – Bonefish Grill’s signature Chimichurri Sauce – for a garlicky, fresh herb kick. 

Bonefish Grill’s Chimichurri Sauce 
Ingredients: 
8 cloves garlic, minced 
1 teaspoon Kosher Salt (or to taste) 
1 teaspoon oregano, dry leaves 
1 teaspoon black pepper, ground 
1 teaspoon red pepper flakes 
Finely grated lemon zest from 3 lemons 
4 ounces fresh lemon juice 
1 bunch flat leaf (Italian) parsley 
1 cup virgin olive oil 

Combine all ingredients in a food processor and pulse chop until all ingredients are approximately 1/8-inch in size. Add Italian parsley and pulse chop until parsley is 1/8-inch in size. Add the olive oil and blend in quickly. Allow the sauce to marinate for 30 minutes before serving. 

For more fresh fish and seafood inspiration, visit www.bonefishgrill.com. 

Courtesy of ARAcontent

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