Mushroom Turkey and Rice Casserole

Brown rice and mushrooms add a deep earthy flavour to leftover turkey, making this the perfect holiday meal. Serve with a fresh crisp spinach salad.

Preparation Time: 20 minutes Cooking Time: 30 minutes

2 tbsp (25mL) olive oil

1 lb (500g) sliced crimini or white mushrooms

1 cup (250mL) sliced celery

¾ cup (175mL) sliced green onion

2 cloves garlic, minced

1 tsp (5mL) each, dried thyme leaves, sage leaves and salt

½ tsp (2mL) pepper

4 cups (1L) cubed cooked turkey breast

4 cups (1L) cooked brown and wild rice*

2/3 cup (150mL) chicken stock

½ cup (125mL) coarsely chopped pecans

2 tbsp (25mL) chopped parsley (optional)

In large skillet heat olive oil over medium heat. Add mushrooms, celery, onions and garlic; sauté for 3 minutes. Stir in thyme, sage, salt, pepper; sauté for 2 minutes and add chicken stock. Remove from heat and set aside. In 2.5-3 qt (2.5-3 L) casserole dish combine turkey, rice, and pecans, stir in mushroom mixture. Bake in 350°F (180°) oven for 25 minutes or until heated through. Garnish with parsley if desired.

Makes 6 Servings

*In medium saucepan bring 2 ½ cups (625 mL) water to boil. Add 1 cup (250 mL) uncooked brown and wild rice mix. Cover and reduce heat to simmer for 35-45 minutes or until water is absorbed and rice is until tender.

Tips: Brown and wild rice take longer to cook than white rice so cook it the night before to have ready for this recipe. Brown rice is much more nutritious than white since it is the whole grain, and contains the bran which adds fibre and vitamins. Wild rice is not rice at all but a long grain marsh grass that gives a nutty flavour and chewy texture. It is less expensive to buy a mix of brown and wild rice which is often available in bulk at many stores.

If substituting ground thyme and sage for thyme and sage leaves, reduce to ½ tsp (2 mL)-3/4 tsp (3 mL).

Nutritional Information Per Serving: Calories: 372, Protein : 32.5 g, Fat: 14.4 g, Carbohydrates: 28.4 g, Dietary Fibre: 4.3 g

More delicious recipe ideas can be found online at www.mushrooms.ca.

www.newscanada.com

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Do you need a fast dinner to feed the family? Try this easy to prepare meal that also delivers one-third of their daily fibre requirement…and they’ll never know it.

1 pkg (500 g) Catelli Smart Penne Rigate pasta

30 mL (2 tbsp) olive oil

3 boneless, skinless chicken breasts, cut into strips

250 g (1/2 lb) mushrooms, halved

1 red or yellow pepper, chopped

1 jar (700 mL) meatless pasta sauce

30 mL (2 tbsp) chopped fresh parsley

Salt and freshly ground pepper

• Cook penne rigate according to package directions.

• Heat oil in a skillet set over medium-high heat; sauté chicken until golden.

• Remove and set aside. Add mushrooms and pepper; sauté until tender.

• Stir in pasta sauce, parsley and reserved chicken; heat through.

• Season to taste with salt and pepper.

• Serve sauce over hot penne rigate.

Serves 4 / Prep time: 15 minutes

www.newscanada.com

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In 1913, a young Polish couple crossed the ocean aboard a ship and arrived in America in search of a better life. Since that time... they still make an effort to remain close. One such effort is evident in their recently published family cookbook called "Flavors of the Generations."

(ARA) – In 1913, a young Polish couple crossed the ocean aboard a ship and arrived in America in search of a better life. Since that time, four generations of Lyczak, Pilck and Grywalsky offspring have grown and thrived in the United States, and although many miles separate the family members today, they still make an effort to remain close. One such effort is evident in their recently published family cookbook called “Flavors of the Generations.”

Sandy Broom is one of the “baby boomers” from the family. She initiated the cookbook and coordinated the project with G&R Publishing in Waverly, Iowa. Broom hopes it will preserve a piece of her family’s history in a permanent way.

“All the cousins in my generation of our family developed a special bond as we grew up together and heard the family stories,” she says. “We want our children and grandchildren to share those bonds too.”

Across the melting pot of America, families are self-publishing cookbooks that celebrate their family’s unique culinary heritage. Generations come together to contribute recipes for favorite dishes rich in tradition, sentiment and cultural significance.

For this family, like many others, holidays and family gatherings have often centered around meals and traditional ethnic foods. As the generations spent time together, crowded around a huge table at grandma’s house, the older members told stories and shared important family traditions. Laughter and a warm sense of belonging mingled with the delicious aromas of home cooking wafting from the kitchen.

Flipping through the pages of the family cookbook offers a touching glimpse into that kitchen and brings back fond memories for the whole family.

“Some of the traditional Polish foods were only prepared and eaten at Christmas or Easter and they were truly comfort foods,” Broom says. The cookbook preserves in print these old traditional recipes that had been handed down verbally from mother to daughter through the years, such as Christmas Eve Hubi Soup and Paska (Easter bread).

But the cookbook also includes modern, easy-to-use recipes for today’s busy families. Family members shared all their favorite recipes so the dishes in the book truly span the generations and keep up with today’s changing lifestyles.

With the help of G&R Publishing, the book is also a historical scrapbook. At the front of the book, Broom included a family tree covering eight generations and important highlights of the family’s history, written in story form.

“We dedicated the cookbook to the memory of our matriarch, Apolonia Lyczak Pilck Grywalsky and all of the other relatives who helped create our family traditions,” she says. The back pages feature memorials with photos to pay tribute to loved ones who were the backbone of the family through the years. Broom hopes these extra features will help the younger children and grandchildren learn about and hold onto their family roots.

The group considered compiling the family history and recipes in a simple pamphlet to share at their triennial family reunion, but they decided a professional cookbook would be a more lasting and meaningful tribute to their heritage. Broom sees the book as a practical keepsake that will be used regularly for everyday meal preparation. Each time family members look at the photos or create each other’s favorite dishes in their own kitchens, their sense of family connections is reinforced.

G&R Publishing has helped customers create custom cookbooks for families, churches, schools, nonprofit groups, businesses and fundraisers for 35 years. “I had checked out other companies,” says Broom, “but G&R was the most affordable and they were the only ones willing to put together the book we really wanted. They were so helpful and willing to make it work for our family.”

Broom says that the cookbooks will be circulated at their upcoming family reunion and she’s sure they’ll be a big hit. The proceeds from the sale of the book will be used to cover the costs of this reunion and future ones, ensuring that family bonds can continue to grow strong. Besides using the book for everyday cooking, she envisions youngsters even using it as a resource for school projects on their family history.

“I am confident that ‘Flavors of the Generations’ will help preserve our humble beginnings and keep our family connected as we reminisce and cook together across the miles,” she says.

For more information on custom cookbooks for families, visit www.gandrpublishing.com , or call (800) 383-1679.

Polish Meatballs
(Submitted by Janet Prymas for the “Flavors of the Generations” cookbook)

11/2 pounds ground beef
1 clove garlic
1 medium onion, chopped
3/4 cup uncooked rice
1 egg
1 teaspoon salt
Pepper, to taste
1/2 teaspoon paprika
1/2 teaspoon caraway seeds
1 medium can or jar sauerkraut, rinsed and drained

Combine all ingredients, except caraway seeds and sauerkraut. Form small balls and brown in light oil. Reduce heat, cover with sauerkraut and caraway seeds. Cook slowly for one hour.

Courtesy of ARA Content

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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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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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(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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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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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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(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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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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Pulled Pork Appetizer

Holiday Menus

(NC)—Try making this delicious Homegrown Ontario Pulled Pork simple slow cooker recipe this holiday season and see the difference a little planning makes. Great as an appetizer served on a crostini, this savoury morsel will save you time in the kitchen while impressing your guests. More delicious appetizer recipes can be found online at homegrownontario.ca.

3-1/2 lb  Homegrown Ontario pork shoulder blade roast 1.75 kg

1/2 tsp  each, salt and pepper     2 mL

2 tbsp  canola oil     30 mL

2  onions, chopped    2

4  garlic cloves, minced    4

2 tbsp  chili powder     30 mL

2 tsp  ground coriander    10 mL

3  bay leaves     3

1/4 cup  tomato paste     50 mL

1  14 oz (425 g) can tomato sauce   1

2 tbsp  packed brown sugar    30 mL

2 tbsp  Worcestershire sauce    30 mL

2 tbsp  cider vinegar     30 mL

2  green onions, thinly sliced   2

Sprinkle pork with salt and pepper. In a large skillet, heat oil over medium-high heat and sear pork until brown all over. Transfer to slow cooker.

In the same skillet, add onions, garlic, chili powder, coriander and bay leaves. Fry ingredients while stirring occasionally, until onions are softened, about 5 minutes. Add tomato paste, tomato sauce, sugar, Worcestershire sauce and cider vinegar, scraping any brown bits from bottom of pan; bring to a boil. Pour sauce into slow cooker, cover and cook on low until pork is tender, 8 to 10 hours.

Once cooked, transfer pork to cutting board and tent with foil; let stand for 10 minutes. With two forks, shred or “pull” pork.

Meanwhile, pour liquid from slow cooker into large saucepan and skim off fat. Bring to a boil over high heat and let boil vigorously until reduced to 3 cups (750 mL), about 15 minutes. Discard bay leaves.

Add pulled pork to reduced sauce mixture and lower heat to simmer until hot, about 4 minutes. Sprinkle with green onions. Serve on crusty rolls with a green salad. For an appetizer, place pulled pork on a crostini and top with caramelized onions.

Makes 8 servings.

Per serving: 341.0 calories, 45.2 g protein, 9.7 g carbohydrates, 1.0 g dietary fibre, 324.0 mg sodium, 12.8 g fat, 2.4 g polyunsaturated fatty acids, 3.8 g saturated fatty acids, 139.6 mg cholesterol

Source: Homegrown Ontario (www.homegrownontario.ca)

- News Canada

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Creole Grilled Rice Pilaf with Spicy Steak

(NC)—When it’s too hot to cook inside, keep the house cool by preparing your entire meal on the grill. Serve with a leafy green salad for a delicious summer supper.

1-1/2 lb  trimmed,  1-inch (5 cm) thick, top sirloin steaks (about 2 steaks) 750 g

1/4 cup  honey mustard  50 mL

3  cloves garlic, minced    3

1 tbsp  dried oregano  15 mL

1 tsp each  paprika, salt and pepper  5 mL

4 tsp  hot pepper sauce (to taste)  20 mL

3 tbsp  canola oil (divided) 45 mL

1 cup each  chopped onion, green pepper and celery  250 mL

1 cup  U.S. long grain white rice  250 mL

1-1/2 cups each chicken  broth and seeded, diced tomato  375 mL

1/2 cup  white wine  125 mL

2  bay leaves   2

1/2 cup  chopped green onion  125 mL

2 tbsp  finely chopped  30 mL

green olives (optional)

Lemon wedges

Steak: Place steaks on a plate. In a small bowl, blend honey mustard with garlic, oregano, paprika, salt and pepper.  Divide mustard mixture in half. Stir the hot pepper sauce and 1 tbsp (15 mL) of the oil into one portion; rub evenly over the steak. Reserve steak at room temperature for 15 minutes.

Turn one burner on the grill to medium-high, one to medium setting. Place a foil lasagna pan over the medium burner. Add remaining oil, onion, green pepper and celery to the foil pan. Cook, stirring often, for about 5 minutes. Add rice and remaining mustard mixture; stir to coat each grain of rice.

Stir in chicken broth, tomato, white wine and bay leaves. Cover pan with a baking sheet (to act as a lid).  Close BBQ lid and cook for 20 minutes, stirring occasionally. Remove pan from the grill and let rest for 5 minutes.  Stir in the green onion and olives (if using). Discard bay leaves. Fluff rice with a fork and season with additional hot sauce to taste.

Meanwhile, grill steak over the medium-high burner for 6 to 8 minutes per side or until cooked to preferred doneness.  Rest for 5 minutes. Slice steak thinly across the grain. Arrange the steak decoratively over the rice. Serve with lemon wedges.

Makes 6 servings.

Source:  www.riceinfo.com

-News Canada

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Feta-Stuffed Chicken Burgers (recipe below)

The flowers are blooming, temperatures are rising, and the smell of charcoal is in the air. It’s officially grilling season — the perfect time to fire up that commitment to a healthy lifestyle. While this outdoor tradition adds flavor to foods, it also helps remove fat and calories.

Whether it’s camping and preparing food over an open fire, or cooking from the barbeque on the deck, Weight Watchers offers tips to use the grill for every element of a healthy meal from salads to dessert.

* Seared Salads: Take a break from ordinary lettuce, and substitute it with those favorite vegetables, such as asparagus, squash or red peppers. Serve in a bowl as a traditional starter, or pile in paper cones to encourage mingling at outdoor get-togethers.

* Beefless Burgers: While extra lean ground beef (93 percent lean) is always a smart favorite, why not try a patty with a punch, such as salmon, tuna, chicken or turkey? Bulk up these burger alternatives by adding chopped vegetables or fruits, as well as low calorie sauces or rubs. Nestle burgers onto a whole grain bun or pita for added fiber and flavor.

* Side Pockets: Not every side needs to be served in a dish. Put it in a pocket — a tinfoil pocket, that is. Tear off a 12-inch sheet of foil and fill with sliced red potatoes, onions, herbs and salt and pepper. Fold over the foil and seal tightly until veggies are tender, turning at least once. Grilling in foil locks in flavors and nutrients, and makes for easy clean up.

* Sweet Endings: Swap the cakes and cookies for Mother Nature’s favorite dessert — fruit. Make a tropical treat with easily prepared fruit kabobs. Fill water soaked skewers with chunks of bananas, pineapple and mangos and sear over the fire. For extra flavor, lightly brush with a touch of melted butter, brown sugar, ginger and rum.

Try these flavorful, healthful grilling recipes from and find more at www.WeightWatchers.com.

Feta-Stuffed Chicken Burgers

Servings: Four
Preparation Time: 15 minutes
Cooking Time: 16 minutes
Level of Difficulty: Easy

Ingredients:

1 pound uncooked ground chicken breast
1 tablespoon fresh oregano
1/4 teaspoon garlic powder
7 tablespoons feta cheese, crumbled
4 small wheat pita(s)
4 piece lettuce, romaine
2/3 cup roasted red peppers, sliced (without oil)
5 small olive(s), black, sliced (about 4 teaspoons)

Preparation:

Preheat grill or broiler. Mix chicken, oregano, garlic powder and feta together in a medium-sized bowl; divide mixture into four balls and then press them gently into patties.

Grill or broil patties until internal temperature of burgers reaches 165 F, about 7 to 8 minutes per side. Serve each burger in a pita with a lettuce leaf, 1/4 of peppers and 1 teaspoon of olives.

Courtesy of ARAcontent

Weight Watchers International, Inc. is the world’s leading provider of weight management services, operating globally through a network of Company-owned and franchise operations. WeightWatchers.com provides innovative, subscription weight management products over the Internet and is the leading Internet-based weight management provider in the world.

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For some people, cooking turkey is something that they do every month or every couple of months just because they cannot get enough of that taste. But for a lot of people, the hassles of cooking turkey are simply saved for Thanksgiving, and for even a smaller amount of people, for Christmas.

The reason for most people probably saving the task of cooking turkey for the holidays is because of the expense. The cost of a turkey is not cheap by any means for those who are on fixed incomes or that have a tight budget. If the cost of cooking turkey were not so steep, then more in likely there would be a lot more people purchasing these birds throughout the year.

Also, there may be another big reason that people tend to hold off cooking a turkey for the holidays and that is because how everyone says that it is so hard to prepare and to cook. But that is simply not that true if you really know what you are doing when cooking turkey.

There is not actually a lot of preparation that must be down to cook a turkey but it does take a long time to cook, several hours in fact. But when you think about it, while a turkey is cooking, you are not standing there staring at the oven because you are busy doing other things. So, the oven actually has a bigger job than you do so maybe you should try cooking turkey more then once a year.

Hints on Finding Recipes

The best way to find some recipes that you know you will like and that you know that your family will like is by talking with some relatives. Think about where you have had a great Thanksgiving dinner or who used to make it all and talk to them about sharing their recipes. This is an excellent way to find recipes and little tricks of the trade that you could never find anywhere else. Just know, that you are not the only one in the family who has experience in cooking a turkey so go ahead and use their knowledge and see how it comes out.

If you really never liked the recipes that other people in your family have followed, then you may want to consider making your own. If you are handy and creative in the kitchen, you may be able to come up with your own recipe to share with others. If you lack that sense of cooking knowledge and experience, you can always turn to the World Wide Web for suggestions and full-fledged recipes on cooking turkey. There are thousands, if not more, for cooking turkey at any given time. Just do a search and see what you find – you may be very surprised.

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While most people just worry about turkey cooking times around thanksgiving, there are many other occasions throughout the year when you can enjoy this lean, white meat alternative to chicken. Whether it is in stir fry’s, salads, sandwiches and pasta, turkey breast can be very versatile.

The turkey breast cooking time depends on a variety of factors, number one being size. Obviously, the bigger the portion of meat, the longer it will take to cook. However, to add to the variables the shape of the portion as well as how much bone it has in ratio to the meat also pays a role. Additional considerations include whether the turkey breast was fresh or defrosted after being frozen. The marinating techniques and the way it will be cooked also will affect the turkey breast cooking time.

Internal Temperature

Even though different cooks and cookbooks will give you their best guesstimate for the ideal turkey breast cooking time according to size of the piece, the surefire way of getting the roasting done just right is to buy a cooking thermometer an checking to see if the internal temperature has reached 170 degrees Fahrenheit. As soon as it has, not only is your turkey safe to eat, it is also not dry nor raw. The method you use to cook and the pan you opt for can also vary, but shallow roasting pans are deemed to be the best bet for cooking turkey breast time and time again.

Most turkey breast, especially smaller sizes are usually served without stuffing. However, bigger portions like 8 pound portions can be stuffed with your favorite herbs and spices. Some general guidelines for a 2 or 3 pound turkey breast is around 1 and a half to 2 hours in a conventional oven at 325 degrees Fahrenheit. If the breast is 4 to 6 pounds, then 2 and a half to 3 hours is usually recommended and if the piece is around 8 pounds in weight, then 3 and a half hours should be a safe bet.

Easy Recipe

You can enjoy cooking a turkey breast time and time again by adding some zing to the recipe. Try a citrus turkey breast sandwich to take to work and you will be glad you didn’t walk down to the greasy burger joint. All you need for this recipe is some jalapeno paste, lime juice, orange juice, garlic and onion paste. Marinade the breast and roast it. Shred or slice and pack in individual baggies for several healthy sandwiches.

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(NC)-Beautiful presentation, easy to do! What more are you looking for when coming up with a menu to serve guests? Pair this with a glass of red wine for the perfect French bistro meal!

Ingredients:

14 oz (400 g) trimmed Canadian beef skirt steak

3/4 cup (175 mL) Lea & Perrins Worcestershire Sauce

2 large sweet onions (Vidalia)

sliced thin

2 cups (500 mL) milk

1 oz (30 g) flour

8 3/4 cups (2 litres) vegetable oil (for frying onions)

1 oz (30 g) honey

1/2 oz (15 g) white sugar

1 oz (30 g) olive oil

Sea salt to taste

Coarse ground black (Malabar)

pepper

20 spears asparagus (or other green vegetable)

1 oz (30 g) butter

1 lemon zest and juice of 1 lemon

Preparation:

1. The day before serving, soak onions in milk with 1/3 cup of Lea & Perrins Worcestershire Sauce. Dry onions and toss in flour to coat. Fry in vegetable oil at 350°F (180°C) until golden. Toss with sea salt. Reserve warm.

2. Create a Lea & Perrins Worcestershire reduction by combining 1/3 cup of Lea & Perrins Worcestershire Sauce with honey and sugar. Simmer until reduced to syrup. Cool and place in a squeeze bottle.

3. Cook asparagus in heavily salted boiling water until bright green and just tender. Drain and toss with butter, lemon zest and sea salt. Reserve warm.

4. Toss skirt steak with olive oil, 5 tsp (25 mL) of Lea & Perrins Worcestershire Sauce, sea salt and coarse ground pepper. Grill to rare and then start basting with reduction syrup while turning until medium rare. Remove from grill and rest 4 minutes. Slice thinly and serve with onion frits and buttered asparagus.

Credit: www.newscanada.com

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Ingredients

200g Catelli Healthy Harvest Whole Wheat macaroni

30 mL (2 tbsp) olive oil

2 onions, finely minced

2.5 mL (1/2 tsp) dried oregano

2.5 mL (1/2 tsp) dried parsley

2 chicken breasts, skin and bones removed, in pieces

60 mL (1/4 cup) honey

2 x 798 mL cans diced tomatoes, drained

250 mL (1 cup) grated cheese

Instructions

. Cook macaroni according to package directions.

. In a pot, heat oil and sauté onion, oregano and parsley 3 minutes. Add chicken and continue cooking 3 minutes.

. Add honey, mixing well to coat chicken, and cook 3 minutes until caramelized.

. Add tomatoes and simmer 15-20 minutes or until liquid is almost evaporated. Add macaroni, mixing well.

. Pour into a baking dish. Sprinkle with cheese and broil in oven until cheese melts and browns lightly.

Preparation: 10 minutes

Cooking: 30-35 minutes

Serves: 4

Credit: www.newscanada.com

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(NC)-”Who doesn’t have an old cast-iron skillet? Mine belonged to my grandmother Emilia. Each time I prepare this pork dish I think about her. And I am sure she would love it!” ~ Hélène Laurendeau, TV host and nutritionist.

4 sprigs of fresh thyme 4

2 small pork tenderloins, whole 2

Freshly ground pepper, to taste

8 slices of bacon 8

2 tbsp olive oil 30 mL

2 small fennel bulbs, cut in 8 wedges 2

Salt and freshly ground black pepper to taste

2 Ontario peaches, cut into 8 slices 2

3/4 cup chicken broth 175 mL

Pre-heat oven to 400° C (200° F).

Sprinkle thyme on pork and season with pepper. Wrap each tenderloin with 4 slices of bacon and secure with tooth picks if needed.

In a large cast-iron skillet at high heat, add olive oil, fennel and pork. Brown pork for about 2 minutes on each side. Season with salt and pepper.

Place skillet in the oven and bake for 10 minutes. Add peaches and continue cooking for an additional 10 minutes.

Remove pork and cut into medallions. Add broth to skillet, stir with peach and fennel mixture until sauce reduces slightly. Serve pork medallions with fennel and caramelized peaches. Garnish with a sprig of fresh thyme.

Serves 6.

Source: www.ontariotenderfruit.com: Developed by Hélène Laurendeau

Fact: In Queen Victoria’s day, no meal was complete without a fresh peach presented in a fancy cotton napkin.

Credit: www.newscanada.com

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