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    Cheese Tortellini and Cauliflower and Garlic Parmesan Chicken Tenders Recipes

    Bring joy back to family dinnertime with these two delicious recipes from Albertson’s.Cheese Tortellini and Cauliflower with Creamy Spinach MarinaraRecipe courtesy of AlbertsonsTotal time: 20 minutesServings: 42          bags (10 ounces each) cauliflower florets18        ounces cheese tortellini, fresh or frozen1/2       tablespoon salt1          jar (24 ounces) marinara sauce8          fluid ounces heavy whipping cream1/2       teaspoon basil, dried1/4       teaspoon black pepper2          packages (5 ounces each) baby spinachFill large pot halfway with hot water, cover and bring to boil. Uncover then add cauliflower, tortellini and salt; stir for a few seconds. Cook, stirring occasionally, until just tender, about 5 minutes, or cook according to package instructions.In separate large pot over medium heat, stir marinara sauce, cream, basil and black pepper to combine and bring sauce to simmer. Once simmering, reduce heat to medium-low and cook until slightly thickened, 3-4 minutes.Wash and dry spinach.When sauce has thickened, add spinach to pot in handfuls, waiting for spinach to wilt slightly before adding next handful. Remove from heat and cover to keep warm.When cauliflower and tortellini are done, drain and add to pot with creamy marinara sauce; stir to combine.To serve, divide pasta between plates or bowls.Garlic-Parmesan Chicken Tenders with Green Beans and Honey Mustard DipRecipe courtesy of AlbertsonsTotal time: 30 minutesServings: 42          tablespoons extra-virgin olive oil, divided1/4       cup mayonnaise1          teaspoon garlic powder1          teaspoon salt, divided2/3       cup Parmesan cheese, shredded1/2       cup panko breadcrumbs1/2       teaspoon paprika1 1/2    pounds boneless, skinless chicken breasts1 1/2    pounds green beans1/2       cup honey mustard dressingPreheat oven to 450 F. Coat baking sheet with 2 teaspoons oil.In medium bowl, stir mayo, garlic powder and 1/2 teaspoon salt to combine.In separate medium bowl, stir Parmesan, breadcrumbs and paprika to combine.Pat chicken dry with paper towels and slice into 3/4-inch tenders. Add to bowl with mayo mixture and toss to coat.Working in batches, dredge tenders in breadcrumb coating, pressing to adhere. Transfer to baking sheet.Bake until tenders start to turn golden, about 10 minutes.On clean cutting board, wash, dry and trim green beans. Set aside.When chicken is golden, flip and bake until cooked through, 6-8 minutes. Remove from oven.Preheat large skillet over medium-high heat.Add remaining oil and swirl to coat bottom. Add green beans and remaining salt; cook, stirring occasionally, until tender-crisp, 4-5 minutes. Remove from heat.Divide chicken tenders and green beans between plates. Serve with dressing for dipping.Find more information and a seemingly endless collection of recipes at Albertsons.com. More

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    Two Simple Salads to Celebrate Spring

    By Family Features | ContributorLetting in a little fresh air with an open window or a screen door is a sure sign of spring, allowing the natural sights and smells of the outdoors to accompany you at the dinner table. Take that open-air freshness to new heights this spring by pairing it with your own signature spins on salad season.For example, this Tuna and Rice Nicoise Salad offers a new take on tuna salad with olive tapenade, capers, tomatoes, green beans and cherry tomatoes. Its calling card: swapping out potatoes in favor of Minute Yellow Rice Cups, which cook up fast as a convenient and flavorful alternative that saves the chore of washing, peeling and boiling potatoes. Fully cooked and packaged in BPA-free cups, it features white rice lightly seasoned with onion powder, garlic powder and turmeric for a delightful taste ready in just 1 minute.As a perfect recipe for those who love veggies, this dish combines classic salad freshness with olive tapenade for a briny bite in every mouthful. Canned tuna mixes with bursts of capers, hard-boiled egg, crisp green beans and sweet cherry tomatoes capped off with tart balsamic dressing to round out the dish.If you love the taste of crisp, peppery arugula, this Pomegranate and Arugula Rice Salad is practically perfect. Your favorite green shines alongside a delicious mix of sweet pomegranate seeds, crisp almonds and tart balsamic dressing that’s ideal for a starter or side, or you can add a preferred protein to turn it into a satisfying main course.Requiring just 15 minutes to prepare, this salad is ready in an instant and serves up to eight people, making it a solution for anything from family gatherings to meal prepping for a busy week ahead.Tuna and Rice Nicoise SaladPrep time: 4 minutesCook time: 1 minuteServings: 11       cup Minute Yellow Rice Cups2       tablespoons balsamic dressing2       tablespoons olive tapenade1       teaspoon capers, drained well1/2     cup halved cherry tomatoes1/2     cup frozen green beans, thawed1       can (3 ounces) tuna, drained and flaked1       hard-boiled egg, cut into wedgesHeat rice according to package directions.In medium bowl, combine rice, balsamic dressing, tapenade and capers. Mix well.Top with cherry tomatoes, green beans, tuna and hard-boiled egg.Tip: Serve salad over bed of mixed greens, if desired.A Bit of Trivia: Why is it called a Nicoise salad?The name “Salade Niçoise” refers to Nice, the capital city of the Alpes-Maritimes department on the French Riviera. This region is known for its mild climate and abundance of sunflowers, olive trees, herbs, and vegetables used in many traditional dishes.Pomegranate and Arugula Rice SaladPrep time: 10 minutesCook time: 5 minutesServings: 82       cups Minute Instant Jasmine Rice1/3     cup olive oil3       tablespoons balsamic vinegar2       tablespoons minced red onion1       tablespoon Dijon mustard1       teaspoon honey1/2     teaspoon salt1/4     teaspoon black pepper1       bag (5 ounces) arugula1       cup pomegranate seeds1/3     cup slivered almonds, toastedPrepare rice according to package directions. Cool completely, about 10 minutes.In large bowl, whisk oil, vinegar, red onion, mustard, honey, salt and pepper.Add rice, arugula and pomegranate seeds to bowl; toss to coat thoroughly. Sprinkle with almonds.Tips: For added flavor, top salad with crumbled goat or blue cheese.To cool rice quickly, spread evenly on parchment paper-lined baking sheet.Find more spring salads and other flavorful, convenient recipes by visiting MinuteRice.com. More

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    French Toast Casserole Recipe

    By Culinary.Net | ContributorAn exciting twist on a breakfast classic, it’s hard to beat this French Toast Casserole when putting together your brunch spread. Crisp on top while soft and moist in the middle, it comes fresh out of the oven with the aroma of maple syrup and pecans that will have the whole house eager for a bite. It’s easy enough to make fresh in the morning but can also be prepared the night before so all you have to do is add the topping and pop it in the oven. French Toast Casserole1          loaf French bread (about 1 1/2 pounds), cut into 1-inch cubes5          large eggs1 1/2    cups unsweetened milk2          tablespoons brown sugar2          teaspoons vanilla extract1          teaspoon cinnamon1/4       teaspoon nutmeg1/4       teaspoon sea saltmaple syrup, for servingTopping:2          tablespoons unsalted butter or coconut oil, melted2          tablespoons brown sugar1/2       cup chopped pecans1          cup frozen strawberries1          cup frozen blueberries            confectioners’ sugar, for dustingGrease 9-by-13-inch baking dish. Place bread cubes in baking dish. In large bowl, whisk eggs, milk, brown sugar, vanilla, cinnamon, nutmeg and salt. Pour mixture evenly over bread cubes. If making casserole ahead, cover baking dish and refrigerate overnight. If baking immediately, let stand 30 minutes at room temperature to allow bread to soak up egg mixture. Preheat oven to 350 F. To make topping: Drizzle casserole with melted butter and sprinkle with brown sugar and pecans. Top with strawberries and blueberries. Cover and bake 35 minutes then uncover and bake 10-20 minutes, or until topping is browned and egg mixture has mostly set. Remove from oven, cover loosely with foil and let stand 10 minutes. Dust with confectioners’ sugar. Serve with maple syrup.Find more recipes to inspire your next brunch menu at Culinary.net. More

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    Easter Bunny Butt Cake Recipe

    Complete with chocolate candy eggs, shredded coconut and chocolate chips for little bunny toes, this recipe is worth every step. It’s delicious and as cute as can be, plus it’s perfect for dessert after a big Easter dinner. [embedded content]Servings: 10-12            Nonstick cooking spray2          eggs, plus 4 egg whites, at room temperature3/4       cup cream of coconut1/2       cup crushed pineapple, drained2          teaspoons coconut extract1          teaspoon vanilla extract2 1/4    cups flour1          cup sugar2          teaspoons baking powder1/2       teaspoon salt12        tablespoons unsalted butter, at room temperatureButtercream Frosting: 3          cups powdered sugar2          sticks unsalted butter, softened3          tablespoons milk1          teaspoon vanilla extract1/2       teaspoon coconut extract4          thin pretzel sticks1          bag (10 ounces) sweetened shredded coconut8          drops green food coloring2          large round chocolate candy melts6          chocolate chipsmini candy-coated chocolate eggs, for garnishHeat oven to 325 F. Line muffin pan with four paper liners. Spray oven-safe glass bowl with nonstick cooking spray.In large bowl, whisk eggs, egg whites, cream of coconut, pineapple, coconut extract and vanilla extract until combined. In food processor, pulse flour, sugar, baking powder and salt until combined. Add 6 tablespoons butter. Pulse until combined. Add remaining butter. Pulse until coarse meal forms.In large mixing bowl, add coarse flour butter meal. Add half of egg mixture. Beat 1-2 minutes. Add remaining egg mixture; beat until combined.Fill each muffin cup 2/3 full. Bake 18-20 minutes, or until done. Cool completely.Pour remaining batter into prepared oven-safe bowl. Bake 1 hour, 40 minutes, or until done. Cool completely.To make buttercream frosting: In large bowl, add powdered sugar and butter; beat until fluffy. Add milk, vanilla extract and coconut extract; beat until creamy.Turn bowl upside-down on cake stand until cake removes from bowl. If cake needs leveled, turn cake over and trim to flatten. Frost cake.Remove wrappers from cupcakes. Using two pretzel sticks, press into base of cupcakesand anchor to bottom rim of bowl cake to create bunny feet. Frost feet.Take third cupcake and cut muffin top off. Cut muffin top in half. Using one pretzel stick, anchor one muffin top half at bottom of full cupcake to form toes. Repeat with second muffin top half for other foot. Frost toes.Attach final cupcake with remaining pretzel stick to butt area of cake to make tail. Frost tail.Apply 1 1/2 cups shredded coconut all over cake. Press chocolate candy melts into bottoms of bunny feet to resemble foot pads. Add chocolate chips to resemble pads for toes.Place remaining coconut in plastic bag. Add green food coloring. Toss in bag until coconut is colored. Spread around base of cake for grass. Decorate grass with chocolate eggs. Tips: Spoon flour into dry measuring cup and level off excess. Scooping directly from bag compacts flour, resulting in dry baked goods. Add 1 tablespoon additional milk if frosting is too stiff. Keep adding until desired consistency.Find more creative and scrumptious holiday recipes at Culinary.net. More

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    Easy Easter Eats

    One-pan dishes to make hosting simpleBy Family Features | ContributorEven if Easter hosting duties fell on your plate this year and added one more thing to your holiday to-do list, that doesn’t mean it has to be difficult. After all, Easter is a time meant for fun and fellowship with the food just one part of the celebration.Building the menu around simple, one-pan dishes can keep the focus where it needs to be: spending time and creating memories with family and friends. These dishes call for short lists of ingredients, many of which you may already have in your pantry, and simple preparation to create a full spread perfect for sharing with loved ones. Plus, using only one pan makes cleanup a breeze, so you can get back to the festivities quickly.A dish like this Easter Roast lets you check both the main course and side dishes off your list, relying on the oven to do most of the work for you after some quick prep work. Similarly easy to prepare, these Refrigerator Rolls can also be made up to six days in advance and stored in the fridge until ready to bake – a perfect complement to the savory roast and veggies.Finish off your feast with an adaptable dessert like this Blueberry Crumble. Made using just five ingredients and ready in about an hour, you can swap the blueberry pie filling and yellow cake mix for any combination that suits your guests’ tastes like apple pie filling with spice cake or cherry pie filling with chocolate cake; the sky’s the limit when it comes to satisfying that sweet tooth.For more Easter recipe inspiration, visit Culinary.net.Easter RoastYield: 1 roastSaltpeppergarlic powder1 roast (3 pounds)1 bag (1 pound) baby carrots1 bag (1 1/2 pounds) trio potatoes orpotato of choice3 cups beef broth1 can (10 ounces) cream of mushroom soup1 tablespoon garlic pepper3 tablespoons brown sugar1 onion, roughly chopped1 bundle asparagusPreheat oven to 350 F. Sprinkle salt, pepper and garlic powder over roast and rub into front, back and sides. Place seasoned roast in middle of large roasting pan. Place carrots on one side of roasting pan and potatoes on other side. In large bowl, mix beef broth and cream of mushroom soup with garlic pepper. Pour mixture over roast, potatoes and carrots. Sprinkle brown sugar over carrots and add chopped onion. Cover and cook 2 1/2 hours then remove from oven, add asparagus and cook uncovered 30 minutes. Serve from pan or place on platter for more formal presentation.Refrigerator RollsYield: 18 rolls2 packages yeast1/2 cup sugar2 cups lukewarm water6-7 cups all-purpose flour, divided2 teaspoons salt2 eggs1 stick softened butteroil, dividedIn large bowl, dissolve yeast and sugar in lukewarm water. When yeast is foamy, add 3 cups flour. Mix in salt, eggs and butter. Once mixed well, add remaining flour 1 cup at a time and knead dough into ball in bowl. Remove dough from bowl and place on clean surface. Wash and dry bowl then grease with drizzle of oil. Place dough in bowl and let rise 1 hour or store in refrigerator if making in advance. When ready to use, grease muffin pan with oil. Roll dough into hand-size balls and place in each muffin hole; cover 1 hour. Heat oven to 350 F. Bake rolls 30 minutes.Note: Dough can be made in advance and stored in refrigerator up to six days. If making ahead, punch down dough, cover and place in refrigerator. Punch down daily until ready to use.Blueberry CrumbleYield: 1 cake1 can blueberry pie filling1 box yellow cake mix1 bag (4 ounces) chopped pecans1 stick butter, melted1/4 cup oilwhipped cream, for serving (optional)vanilla ice cream, for serving (optional)Preheat oven to 350 F. Spread pie filling on bottom of 9-by-11-inch pan. Sprinkle cake mix and pecans on top. Do not mix. Drizzle melted butter and oil on top of cake mix and pecans. Do not mix. Lift pan and tilt from side to side until cake mix is completely covered in butter. Bake 1 hour until golden brown and bubbly. Serve with whipped cream or vanilla ice cream, if desired. More

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    SPINACH DIP WITH A FESTIVE TWIST

    To make this recipe, start by combining a 16-ounce package of frozen spinach, cream cheese and garlic in a skillet. Once heated, add mayonnaise, salt, onion powder, chili powder and Italian seasoning.Add in Parmesan and mozzarella cheeses then stir until combined. Next, roll out crescent rolls. Stretch the dough then cut into 24 rolls.Form the bunny shape and scoop your spinach dip mixture into the center of the bunny and ears. Sprinkle the spinach dip with mozzarella cheese before baking at 375 F for 18 minutes.This dish is made for a crowd, served warm and full of cheesy goodness. [embedded content] More

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    Orange Juice Biscuits

    by Family Features | ContributorBy delivering a powerful combination of vitamins, minerals and phytonutrients that have associated health benefits,  Florida Orange Juice can support healthy immune systems and overall health.With no added sugar, 100% orange juice comes coupled with essential nutrients like vitamin C, potassium, folate and thiamin. Orange juice is one of nature’s nutrient-rich foods, and it can serve as a substitution for sugar-sweetened beverages in the diets of both children and adults while providing a convenient way to complement whole fruit intake to help reach one’s daily fruit intake recommendations.  “Families across the country are planning spring vacations and springtime brunches, so it’s an important time to think about wellness and immune health,” said Dr. Rosa Walsh, director of scientific research at the Florida Department of Citrus. “As the ultimate drink for spring, 100% orange juice is a healthy option while on the go and it’s easy to add into almost any recipe. It’s rich in vitamin C and includes other nutrients like potassium, folate and thiamin, making it a great choice for overall wellness.”Orange Juice BiscuitsOrange Butter Sauce:1 1/2    cups Florida Orange Juice2 1/2    tablespoons unsalted butterOrange Biscuits:1 1/2    tablespoons granulated sugar2          teaspoons grated orange zest2          cups bleached all-purpose flour, plus additional for kneading1 2/3    tablespoons baking powder3/4       teaspoon salt1/2       cup shortening1/2       cup whole milk1/4       cup Florida Orange JuiceTo make orange butter sauce: Boil orange juice 5 minutes, or until reduced by half. Add butter and stir until melted. Remove from heat.To make orange biscuits: Preheat oven to 425 F.Use fingers to rub sugar and zest together until sugar is moistened and looks like wet sand.In large bowl, whisk orange sugar, 2 cups flour, baking powder and salt. Using two forks or pastry blender, cut in shortening to size of small peas.Combine milk and orange juice then stir into flour mixture to make sticky dough.Turn out dough onto well-floured work surface. Sprinkle top with flour and knead about six times while folding dough over in half and using more flour as needed.Pat dough out to 3/4-inch thickness. Cut out biscuits with round cutter by dipping cutter in flour then pressing into dough. Do not turn cutter while pressing.Place biscuits close together but not touching on baking sheet.Gather dough scraps and fold 2-3 times, pat out again and cut biscuits. Repeat until dough is used.Brush tops with orange butter sauce. Bake 15-20 minutes, or until lightly browned.Serve warm or at room temperature with remaining sauce.To find more recipes, visit FloridaJuice.com. More

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    Smoky Chorizo and Chicken Pozole Recipe

    By Family Features | Contributor If winter evenings have you stuck in a dinner rut, heat up the kitchen with family favorites everyone can look forward to. Shaking off the chill can start with a cozy blanket and comforting food that warms you from the inside out.Soup is a wintertime staple thanks to its simplicity, and you can put a delicious spin on your next winter warmup with Mexican-inspired ingredients. Giving soup night a twist starts with Cacique Foods, one of the country’s top authentic Mexican food brands, that invites friends and family to share real moments while savoring authentic flavors.This Smoky Chorizo and Chicken Pozole relies on the bold, hearty, spicy taste of Cacique’s Pork Chorizo combined with handcrafted Homestyle Salsa. Queso Fresco’s crumbly, creamy texture and milky, fresh flavor adds the perfect finishing touch, making this soup a perfect way to warm up weeknights with just the right amount of heat.For a flavorful side that complements a variety of main courses while adding Mexican flair, consider Mexican Loaded Mashed Potatoes. This recipe is a familiar favorite with the unique twist of bacon and Pork Chorizo for a meat-infused recipe that will become a menu mainstay.Plus, for an extra creamy texture, it calls for Cacique Crema Mexicana – an everyday table cream with a neutral, fresh-tasting flavor ideal for balancing out spice – and Oaxaca, a semisoft cheese with a mellow, buttery flavor.Smoky Chorizo and Chicken PozolePrep time: 5 minutesCook time: 30 minutesServings: 6-82          tablespoons olive oil1          large white or yellow onion, finely chopped1          teaspoon kosher salt, plus additional, to taste (optional)1          package (9 ounces) Cacique Pork Chorizo2          teaspoons smoked paprika1          teaspoon dried Mexican oregano1          container (16 ounces) Cacique Medium Homestyle Salsa1          quart chicken stock2          pounds boneless, skinless chicken thighs or breasts, trimmed of excess fat and diced1          can (25 ounces) white hominy, drained and rinsed1          lime, cut into wedges3/4       cup crumbled Cacique Ranchero Queso Fresco1/2       cup chopped cilantroIn large, heavy pot over medium heat, heat oil. Reserve 1/4 cup onion for garnish; add remaining onion to pot and season with salt. Saute until translucent, about 5 minutes.Increase heat to medium-high; add pork chorizo and break it apart with spoon. Cook chorizo undisturbed until deeply browned and cooked through, 3-5 minutes. Add smoked paprika and oregano; cook 30 seconds, or until fragrant.Pour in salsa and scrape up browned bits from bottom of pan. Bring to simmer 1-2 minutes, allowing it to thicken slightly then add stock and bring to simmer.Stir in diced chicken and hominy. Decrease heat to medium and cook 8-10 minutes until chicken is cooked through. Taste and season with more salt, if necessary. Remove from heat.Serve bowls of pozole with reserved onion, lime wedges, crumbled queso fresco and chopped cilantro.Find more comforting recipes at caciquefoods.com. More