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    St. Patrick’s Day Sandwiches

    By Culinary.net | ContributorFreshen up your St. Patrick’s Day menu with easy, light sandwiches inspired by the traditional color of the festivities. These open-faced noshes can be perfect for lunch, snack time or even as an appetizer for get-togethers with friends and family. Layered with a smooth cream cheese and mozzarella mixture then topped with crisp cucumber and a stem of green bell pepper, these St. Patrick’s Day Sandwiches are easy and cute, which makes them a fan favorite at nearly any green gathering. They’re also sprinkled with lemon juice to add a little acidity and create a nice, light bite. Plus, this recipe is quick to make. When you’re in a rush to get everything on the table for the party, it’s easy to throw together and get on the platter in next to no time. The sandwiches pop off the plate with their bright, seasonal garnishes. While sure to attract attention and have your loved ones asking “Where did you get this idea?” they’re also an easy way to sneak a few vegetables into your kids’ diets. For more festive recipes and ideas at Culinary.net.[embedded content]St. Patrick’s Day SandwichesYield: 8 sandwiches8          ounces plain cream cheese spread, softened1          cup finely shredded mozzarella cheesesalt4          English muffins24        slices cucumber8          thin slices green pepperfresh cilantro leaveslemon juicelemon slices, for garnish (optional)In bowl, mix cream cheese spread, mozzarella cheese and salt well.Split English muffins in half. Cut each muffin half into shamrock shape.Spread cheese mixture over each muffin half.Place three cucumbers on each “shamrock,” one on each “leaf.” Use green pepper slice as stem. Place cilantro leaf on top of each sandwich. Sprinkle sandwiches with lemon juice and add lemon slices, for garnish, if desired.  More

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    Orange Shrimp Quinoa Bowl Recipe

    Enjoy Better-for-You Foods Focused on FlavorBy Family Features | Contributor From salads and snacks to breakfast, lunch and dinner, rounding out a full menu of healthy meals shouldn’t be a chore. In fact, you can still enjoy your favorite flavors and tickle your taste buds with nutritious recipes that capitalize on powerful ingredients you actually want to eat.Eat Smart with SeafoodNo matter if you’re searching for a healthy family dinner, a quick lunch at home or an easy idea to meal prep for the week ahead, these Orange Shrimp Quinoa Bowls are perfect for seafood lovers who also enjoy a hint of spice. Fresh, healthy and full of deliciously prepared shrimp, these bowls are also loaded with mushrooms, peppers and cucumbers.The homemade sauce is light with a sweet yet spicy vibe. Resting over a cup of steamy quinoa for a filling base of healthy grains, it’s a quick and easy recipe you can customize with favorite toppings like sesame seeds and cilantro.Find more wholesome, health-forward recipes at Culinary.net.Orange Shrimp Quinoa BowlsServings: 21          cup quinoa1          cup orange juice1          tablespoon hot sauce1          tablespoon honey1          tablespoon soy sauce4          tablespoons vegetable oil1          tablespoon lime juice1          tablespoon white miso1 1/2    pounds shrimp, peeled, deveined and tails removed1/4       cup butter1/4       teaspoon salt1/8       teaspoon pepper1          cup mushrooms, sliced1          red bell pepper, diced1          cucumber, sliced into half moons5          green onions, sliced1          avocado, sliced1          teaspoon sesame seeds2          tablespoons cilantro, choppedCook quinoa according to package instructions. Set aside.In medium bowl, whisk orange juice, hot sauce, honey, soy sauce, vegetable oil, lime juice and miso until combined. Pour 1/4 of liquid into separate bowl. Set aside.Add shrimp to remaining mixture and marinate 15 minutes.Heat large skillet over medium heat with butter. Add shrimp, salt and pepper. Cook 2 minutes on each side until pink. Add mushrooms and cook until tender.In two serving bowls, divide quinoa, bell pepper, cucumber, onions, avocado and shrimp. Sprinkle sesame seeds and cilantro over both bowls.Drizzle with reserved dressing.Take your better-for-you eating plan from bland and boring to delightfully delicious by visiting Culinary.net for more recipe inspiration. More

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    Easy-to-Make Red Velvet Cake

    By Culinary.net | Contributor On the sweetest day of the year, a day full of flowers, love and sweets, Valentine’s Day is the ultimate opportunity to try a different dessert meant for two. It’s hard to resist a perfectly blended, rose-red, luscious Red Velvet Mug Cake.It’s the perfect size, with just a handful of instructions, and it’s easily cooked before your eyes in the microwave. That’s right, the microwave.This mug cake is a simple way to make something delicious and keep the portions small. Whether you have a small party, just you and your loved one or just simply want something easy and small, this quick treat is designed just for you. Start by mixing all the dry ingredients into a large mug, including flour, sugar, cocoa powder, baking powder and salt. Then add milk, melted butter, vanilla and red food coloring. Use a spoon and stir the ingredients together until blended. Mix powdered sugar and cream cheese then drop the mixture into the cake batter and mix once more. Microwave the mug for up to 3 minutes until your cake is baked. Find more recipes and dessert ideas for every celebration at Culinary.net.[embedded content]Red Velvet Mug CakeServings: 16          tablespoons flour2          tablespoons sugar1          teaspoon cocoa powder1/4       teaspoon baking powder1/8       teaspoon salt1/3       cup milk2          tablespoons butter, melted2          teaspoons vanilla extract30        drops red food coloring3          tablespoons powdered sugar1          tablespoon cream cheese, softenedIn 12-ounce mug, whisk flour, sugar, cocoa powder, baking powder and salt. Add milk, butter, vanilla and food coloring; mix until blended.In small bowl, mix powdered sugar and cream cheese until smooth.Drop cream cheese mixture into cake batter. Press into batter until covered.Microwave up to 3 minutes until cake is done. More

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    Cocoa-Kissed Red Velvet Pancakes

    By Family Features | ContributorIf the way to your loved one’s heart is through the stomach, there’s no better way to start off this Valentine’s Day than with a homemade breakfast prepared with love. Whether you’re whipping up a breakfast for a spouse with a sophisticated palate or trying to tempt the taste buds of your littlest loves, explore these ideas to get inspired.Red is the color of love, so build your menu around fresh strawberries or raspberries, which pair perfectly with French toast or crepes, and can even dress up a simple cereal.For a more sensible menu, opt for a fruity berry smoothie or a parfait layered with fresh fruit, low-fat yogurt and granola. Add a hint of loving indulgence by sprinkling dark chocolate shavings on top.Show your affection with a plate of these colorful Cocoa-Kissed Red Velvet Pancakes featuring rich 100 percent cocoa, buttermilk and fresh berries. Heart-shaped cookie cutters lend a special touch to these fluffy, flavorful pancakes. Add sweet garnishes like powdered sugar and berries for a sensational way to say “I love you.”Find more recipes you’ll love to share with your nearest and dearest this Valentine’s Day at Culinary.net.Cocoa-Kissed Red Velvet PancakesRecipe courtesy of NestléServings: 10 pancakes1          cup all-purpose flour1/4       cup granulated sugar3          tablespoons Nestlé Toll House Baking Cocoa1          teaspoon baking powder1/2       teaspoon baking soda1/2       teaspoon salt1          large egg1          cup reduced-fat buttermilk or low-fat milk2          tablespoons unsalted butter, melted1 1/2    teaspoons vanilla extract1          teaspoon red food coloringheart-shaped pancake cutters or cookie cutters (optional)butter, for garnish (optional)powdered sugar, for garnish (optional)maple syrup, for garnish (optional)fresh berries, for garnish (optional)In large bowl, combine flour, sugar, baking cocoa, baking powder, baking soda and salt; stir well.In separate large bowl, whisk together egg, buttermilk, unsalted butter, vanilla extract and food coloring. Add to flour mixture; stir to combine. Allow mixture to sit 5 minutes.Heat nonstick skillet or griddle over medium heat. Brush with oil or butter. Add about 1/4 cup batter to skillet. Cook about 2 minutes, or until bubbles start to form on top. Flip and cook 1-2 minutes, or until bottom is lightly browned. Serve immediately with butter, powdered sugar, syrup and berries, if desired. Tip: If using pancake or cookie cutters, be sure to coat with oil so pancakes don’t stick. Place cutters in skillet and pour batter into cutters. Remove cutters before flipping. More

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    Healthy 7-Layer Taco DipBring Fans Together with a Big Game Dip

    By MilkMeansMore.org | Contributor Gathering for the big game is a source of annual excitement for fans across the country, but the moment is as much about connecting with family and friends as it is the action on the field. The superstar of the celebrations is often the food, from snacks and appetizers to full-blown meals and tasty sweets.For a better-for-you way to grub out at gametime, this Healthy 7-Layer Taco Dip from Milk Means More features essential nutrients provided by yogurt so you can enjoy a football favorite that nourishes both the body and soul.Find more game day recipes at MilkMeansMore.org.Healthy 7-Layer Taco DipRecipe courtesy of Liz Della Croce of “The Lemon Bowl” on behalf of Milk Means MorePrep time: 15 minutesServings: 121          can (15 ounces) fat-free, refried beans1          cup salsa2          cups plain Greek yogurt1          tablespoon cumin1          tablespoon smoked paprika1          teaspoon salt, divided1/4       teaspoon cayenne (optional)2          avocados1/2       cup cilantro, minced, divided1          teaspoon garlic powder1          lime, juice only1/2       cup scallions, minced2          Roma tomatoes, seeded and diced1/4       cup black olives, sliced            tortilla chipsIn small bowl, mix refried beans and salsa. Spread mixture in thin layer on bottom of large platter. In separate small bowl, whisk yogurt, cumin, smoked paprika, 1/2 teaspoon salt and cayenne, if desired. Spread mixture on top of bean layer.In third bowl, mash avocados with 1/4 cup cilantro, garlic powder, lime juice and remaining salt. Spread guacamole on top of yogurt layer.Sprinkle dip with minced scallions, diced tomatoes, black olives and remaining cilantro. Serve with tortilla chips. More

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    Prioritize Heart Health with a Balanced Eating Plan

    By Family Features | ContributorNo matter your motivations, it’s never too late or too early to start focusing on your heart health, and taking steps now can make a big difference. Small changes, like following a healthier eating plan, can help you start down a path toward improved heart health.One step you can take is following the DASH eating plan, which is a flexible and balanced way of eating that stands for Dietary Approaches to Stop Hypertension and was developed by the National Heart, Lung, and Blood Institute. Requiring no special foods, DASH provides daily and weekly nutritional goals to help lower two major risk factors for heart disease: high blood pressure and high LDL (bad) cholesterol.Being more physically active, managing stress, getting quality sleep and not smoking combined with DASH can put you on a path toward a healthy heart for life.Encouraging others to join you on your heart-health journey can also be rewarding. Research shows social support and personal networks make it more likely you’ll stick to healthy habits like eating healthy.Sharing heart-healthy recipes with family and friends is an added bonus, and these DASH-friendly meals can help you take the guesswork out of putting nutritious dinners on the table. Greek-Style Flank Steaks with Tangy Yogurt Sauce offer the bold flavors of the Mediterranean while Teriyaki-Glazed Salmon with Stir-Fried Vegetables is as easy to make as it is colorful. For a complementary combination of pork and sweet fruit flavor, these Baked Pork Chops with Apple Cranberry Sauce are perfect to serve alongside brown rice or steamed broccoli.Learn more about heart health and find DASH-friendly recipes at nhlbi.nih.gov/DASH.Greek-Style Flank Steak with Tangy Yogurt SauceRecipe courtesy of the National Heart, Lung, and Blood InstitutePrep time: 25 minutesCook time: 25 minutesServings: 4Marinade:1/4       cup lemon juice1          tablespoon olive oil2          teaspoons fresh oregano, rinsed, dried and chopped1          tablespoon garlic, minced (2-3 cloves)1          beef flank steak (12 ounces)Yogurt Sauce:1          cup cucumber, peeled, seeded and chopped1          cup nonfat plain yogurt2          tablespoons lemon juice1          tablespoon fresh dill, rinsed, dried and chopped1          tablespoon garlic, minced (2-3 cloves)1/2       teaspoon saltTo make marinade: In large bowl, combine lemon juice, olive oil, oregano and garlic.Lay steak in flat container with sides and pour marinade over steak. Marinate at least 20 minutes, or up to 24 hours, turning several times.To make yogurt sauce: Combine cucumber, yogurt, lemon juice, dill, garlic and salt. Set yogurt sauce aside at least 15 minutes to blend flavors. Sauce can be prepared up to 1 hour in advance and refrigerated.Preheat broiler to high with rack 3 inches from heat source.Broil steak about 10 minutes on each side to minimum internal temperature of 145 F. Let cool 5 minutes before carving.Slice thinly across grain into 12 slices.Serve three slices with 1/2 cup yogurt sauce.Tip:Serve in sandwich with pita bread, lettuce and tomato.Teriyaki-Glazed Salmon with Stir-Fried VegetablesRecipe courtesy of the National Heart, Lung, and Blood InstitutePrep time: 20 minutesCook time: 15 minutesServings: 4Salmon:2          tablespoons light teriyaki sauce1/4       cup mirin or sweet rice wine2          tablespoons rice vinegar2          tablespoons scallions, rinsed and minced1 1/2    tablespoons ginger, minced12        ounces salmon fillets, cut into four portions (3 ounces each)Vegetables:1          bag (12 ounces) frozen vegetables stir-fry1/2       tablespoon peanut oil or vegetable oil1/2       tablespoon garlic, minced (about 1 clove)1          tablespoon ginger, minced1          tablespoon scallions, rinsed and minced1          tablespoon light soy saucePreheat oven to 350 F.To prepare salmon: Mix teriyaki sauce, mirin, rice vinegar, scallions and ginger well. Pour over salmon and marinate 10-15 minutes.Remove salmon from marinade.Place salmon on baking sheet. Bake 10-15 minutes, or until fish flakes easily with fork in thickest part and reaches minimum internal temperature of 145 F.To prepare vegetables: Thaw frozen vegetables in microwave or place bag in bowl of hot water about 10 minutes. In large wok or saute pan, heat oil. Add garlic, ginger and scallions; cook gently, but do not brown, 30-60 seconds.Add vegetables and continue stir-frying 2–3 minutes, or until heated through. Add soy sauce.Serve one piece of salmon with 1 cup vegetables.Baked Pork Chops with Apple Cranberry SauceRecipe courtesy of the National Heart, Lung, and Blood InstitutePrep time: 10 minutesCook time: 30 minutesServings: 4Pork Chops:4          boneless pork chops (about 3 ounces each)1/4       teaspoon ground black pepper1          medium orange, rinsed and zested1/2       tablespoon olive oilSauce:1/4       cup low-sodium chicken broth1          medium apple, peeled and grated (about 1 cup)1/2       cinnamon stick1          bay leaf1/2       cup dried cranberries1/2       cup 100% orange juicePreheat oven to 350 F.To prepare pork chops: Season pork chops with pepper and orange zest.In large saute pan, heat olive oil over medium heat. Add pork chops and cook until browned on one side, about 2 minutes. Turn and brown 2 minutes. Remove pork chops from pan, place on nonstick baking sheet and bake 10 minutes to minimum internal temperature of 160 F.To make sauce: Add chicken broth to saute pan and stir to loosen brown bits from pork chops. Set aside.In small saucepan over medium heat, cook grated apples, cinnamon stick and bay leaf until apples begin to soften.Add cranberries, orange juice and reserved broth. Bring to boil then lower heat to gentle simmer. Simmer 10 minutes, or until cranberries are plump and apples are tender. Remove cinnamon stick.Peel orange and cut into eight sections.Serve one pork chop with 1/4 cup sauce and two orange segments.Photos courtesy of Getty Images More

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    Kick Winter’s Chill with Hearty Chowder

    by Family Features | ContributorColder, shorter days call for a little comfort. Cozying up with a hearty meal on brisk winter evenings can help fight off the chill while savoring favorite flavors alongside the ones you love.Avoid venturing into the cold for a trip to the store by turning to a pantry staple like sweet potatoes. As one of the most versatile veggies, they’re easy to add to a variety of recipes while enhancing both flavor and nutrition. Perfectly suitable for both simple and elevated dishes, they can be baked, microwaved, grilled, slow cooked or prepared on the stove so their sweet taste never goes out of style.Their long shelf life – up to four weeks if stored properly in a cool, dry, well-ventilated area away from heat sources – means you can rely on sweet potatoes throughout the winter as an on-hand ingredient. Additionally, as a “diabetes superfood” according to the American Diabetes Association, they’re rich in vitamins, minerals, antioxidants and fiber, all of which are good for overall health and may help prevent disease, making them a key source of nutrients during wintertime.When your family needs a warm-up on those frosty days, put sweet potatoes at the center of mealtime (with an added kick) in this Jalapeno Sweet Potato Chowder. Loaded with the flavors of winter comfort, it’s a filling meal that makes enough for a crowd so no one goes hungry.Visit ncsweetpotatoes.com to find more comforting meal ideas.Jalapeno Sweet Potato ChowderRecipe courtesy of the North Carolina Sweet Potato CommissionServings: 62          large North Carolina sweet potatoes, baked1          small onion, 1/4-inch diced2          tablespoons olive oil1          quart chicken or vegetable stock2          cups cooked chicken, cubed1 1/2    cups whole corn kernels2          teaspoons minced jalapenos1/2       cup heavy cream1          teaspoon saltchopped scallions, for garnishPeel baked sweet potatoes; discard skin and puree.In soup pot, saute onion in butter until softened. Add pureed sweet potato and stock, as desired. Bring to boil, reducing liquid slightly.Add chicken, corn, jalapenos, heavy cream and salt. Simmer 10 minutes.To serve, ladle into bowls and garnish with chopped scallions. More

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    Holiday Fun with a Joyful Pop

    By Family FeaturesWith countless ways to enjoy the holiday season from decorating and hosting parties to wintertime activities, it’s a perfect time to bring family and friends together for some festive fun. One simple ingredient can be your go-to for just about any tradition: popcorn, which is an inexpensive, versatile, whole grain that makes holiday occasions better.Consider these simple seasonal ways you can let popcorn fuel your holiday adventures.DecorateStrings of popcorn and cranberries add a nostalgic touch to the family tree while making popcorn trees adds whimsy to the table. Before stringing popcorn, let it sit out for a day or two as freshly popped popcorn may be too fragile to thread without breaking. Push a threaded needle through the center of each kernel then pull the kernel to the end of the knotted thread, adding an occasional cranberry, if desired. Festive trees can be made using popcorn mixed with melted marshmallows then shaped and finished with sprinkles.Give It as a GiftIf it’s your turn to host this year’s holiday party, popcorn makes for a perfect party favor. Pop up a delicious treat like these Cranberry Popcorn Balls, place them in pretty jars or neatly wrap them then finish each with a bow. For an added touch, include the recipe instructions and popcorn kernels in a separate container so your guests can make it at home.Enjoy It as a SnackFreshly popped popcorn is a simple and delicious snack to share after a day of shopping, caroling, sledding or decorating. You can take the holiday season up a notch with creative recipes like Gingersnap Popcorn Snack Mix, White Chocolate Peppermint Popcorn Bark and Easy, Elegant Holiday Popcorn. These treats are perfect for popping up in the morning so the snacks are ready once guests arrive.Visit Popcorn.org to find more sweet, salty and savory holiday recipe ideas.Gingersnap Popcorn Snack MixYield: 2 quarts2          quarts popped popcornbutter-flavored nonstick cooking spray1/3       cup granulated sugar substitute2          teaspoons ground ginger1/2       teaspoon freshly ground nutmeg1/4       teaspoon cinnamon1/4       teaspoon ground cloves1/8       teaspoon freshly ground black or white pepperPreheat oven to 325 F.Spread popcorn on baking sheet and spray lightly with nonstick cooking spray.In small bowl, combine sugar substitute, ginger, nutmeg, cinnamon, cloves and freshly ground pepper; sprinkle evenly over popcorn.Spray again with nonstick cooking spray and toss to coat evenly.Bake 7 minutes and serve warm.Easy, Elegant Holiday PopcornYield: 8 cups8          cups popped popcorn1/2       cup milk chocolate chips1/2       cup white chocolate chipscandy sprinklesOn serving platter, spread popcorn in thin layer.Over double boiler or in microwave, melt milk chocolate chips. Drizzle over popcorn.Over double boiler or in microwave, melt white chocolate chips. Drizzle over popcorn.Sprinkle candy sprinkles over warm, chocolate-coated popcorn. Allow drizzles to set until firm. White Chocolate Peppermint Popcorn BarkYield: 1 pound5          cups popped popcorn12        ounces white chocolate baking chips, chopped white chocolate or white candy coating1          cup crushed hard candy peppermintsCover baking pan with foil or wax paper; set aside.Place popcorn in large bowl; set aside.In double boiler over barely simmering water, melt chocolate, stirring until smooth, or melt according to package directions.Stir in crushed peppermints after chocolate is melted. Pour chocolate mixture over popcorn mixture and stir to coat. Spread onto prepared pan; cool completely.When chocolate is cooled and set, break into chunks for serving.Store in airtight container at room temperature.Cranberry Popcorn BallsYield: 18 balls2          cups sugar1          cup whole berry cranberry sauce, slightly mashed1          tablespoon grated orange peel1/2       cup cranberry juice1/2       cup light corn syrup1          teaspoon vinegar1/2       teaspoon salt5          quarts unsalted popped popcornIn heavy saucepan, combine sugar, cranberry sauce, orange peel, cranberry juice, corn syrup, vinegar and salt. Bring to boil; lower heat and cook to 250 F on candy thermometer.Mixture will bubble in pan; watch to keep from boiling over.Pour slowly onto hot popcorn and mix until well-coated.Let stand 5 minutes, or until mixture can easily be formed into balls.Butter hands and form into 3-inch balls.Visit Popcorn.org to find more sweet, salty and savory holiday recipe ideas. More