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    Recipes for Hanukkah

    On Hanukkah is it customary to eat foods that are fried in oil.The fried foods custom recalls the miracle of Hanukkah, which centered around oil (one cruse lasting for eight days). Latkes (fried potato pancakes) are traditional, topped with applesauce or sour cream, but there are many creative variations to the pancakes and the toppings. Other fried foods for Hanukkah include sufganiyot (jelly doughnuts) and other kinds of fritters.When babka meets a donut, you know it’s doubly delicious.BY CHAYA RAPPOPORTBabka is nearly a weekly occurrence in my house, and I can think of few things better. But it’s not just me: Babka has really been getting the recognition it deserves all over the country, making appearances everywhere from artisanal bakeries to Jewish delis and even high-end restaurants.My babka recipe is rich, buttery and loaded with eggs, more closely related to brioche than to the old, which is what I wanted for these babka-donut hybrids. I increased the flour content and the eggs, making for a sturdier dough, and I reduced the amount of butter — just by a smidge so the dough would stand up better to frying. For a little crunch and to offset the sweetness of the filling and dough I added cacao  nibs, which impart a slightly bitter flavor and some nice crunch too. Cacao (or cocoa) nibs are dried, fermented pieces of coffee beans – a very pure, intense chocolaty flavor. You can find them at Whole Foods, specialty food stores (like a health food store), or on Amazon.With these donuts you get all the pillowy softness of babka, plus the moisture that deep-frying locks into the dough. The dark chocolate pastry cream would be lovely in a tart, cream puffs or on cake, but here, along with the cacao nib sugar, it serves to further complement the dough and turns the whole treat into something much more than just chocolate babka. Both donuts and babka are time-intensive kitchen projects — usually, it’d be either or — and that choice would be pretty hard to make. But with these donuts both are possible at once. And if that isn’t a Hanukkah miracle, then I don’t know what is.Please note: you want to make the dough the night before you will fry, so plan accordingly.IngredientsFor the donut dough:3⁄4 cup whole milk4 large eggs, lightly beaten1 tsp vanilla extract1 stick unsalted butter at room temperature, cubed3 1⁄2 cups all-purpose flour1⁄2 cup sugar1 Tbsp active dry yeast1 tsp kosher saltFor the chocolate pastry cream:4 large egg yolks1/4 cup sugar2 Tbsp cornstarch4 Tbsp unsweetened cocoa powder1/2 tsp fine sea salt1 1/2 cups milk4 oz. bittersweet chocolate, broken into pieces1/2 stick unsalted butter, cubedFor the cacao nib sugar + frying:6 cups vegetable oil, for frying2 cups sugar4 Tbsp cacao nibsDirectionsTo make the cacao nib sugar: In a food processor, grind the cacao nibs until fine. Combine the pulverized cacao nibs and sugar. Transfer to an airtight container until ready to use.The next step is to make the pastry cream, since it needs to set before you fill the doughnuts. Whisk together yolks, vanilla,sugar, cornstarch, cocoa powder and salt.In a heavy saucepan bring milk just to a boil over moderate heat and in a stream add 1/4 cup to egg mixture, whisking until smooth.Transfer the milk-and-egg mixture to the pan with the rest of the milk and bring to a boil, whisking (the mixture will look curdled but will become smooth as whisked).Boil the mixture, whisking vigorously, 1 minute and remove from heat. Stir in chocolate and butter, stirring until melted and combined well. Transfer to a heatproof bowl and chill, surface covered with plastic wrap, overnight, or until ready to fill doughnuts.To make the doughnut dough: Heat the milk until warm to the touch, around 110°F. Add the eggs to the warm milk mixture and whisk gently to combine.Butter a medium bowl and set aside. In the bowl of a stand mixer fitted with the paddle attachment, combine the flour, sugar, yeast and salt. Add the milk mixture and mix just until combined. Switch to the dough hook and knead the dough on low speed, about 3 minutes. The dough will be sticky — this is perfectly fine.Increase the speed to medium and add the butter, a piece or two at a time. In the mixer, let the dough mix until completely smooth and elastic. To test the dough’s readiness, try stretching a piece of it. It should stretch easily to a point where it becomes translucent but doesn’t rip.Put the dough in a buttered bowl, cover with plastic wrap and refrigerate for minimum of 12 hours, or overnight.The next day, when ready to make the donuts, line two baking sheets with parchment paper. Dust the paper well with flour. Tip the cold dough onto a lightly floured work surface and roll it into a 9 1/2 by 12 1 ⁄2-inch rectangle. It should be about 1/2  inch thick.Using a 3-inch round cookie cutter, cut out 12 dough rounds and set them on the prepared sheets. Lightly cover them with plastic wrap and set in a warm place to proof for about 1 1/2 hours. After proofing, the dough should look puffy and spring back slowly when pressed gently.When you’re ready to fry, line a rimmed baking sheet with paper towels. Prepare the cacao nib sugar in a bowl nearby. Spoon the pastry cream into a pastry bag fitted with a small round tip.Add the oil to a medium, heavy-bottomed pot or to a deep fryer. Heat the oil to between 350°F and 365°F.Carefully add 2 to 3 doughnuts to the oil and fry them until golden brown, 2 to 3 minutes per side. Using a slotted spoon, put the doughnuts on the paper towels. After about 1 minute, when the donuts are cool enough to handle, toss them in the cacao nib sugar. Repeat with the remaining dough.To fill the donuts, put the pastry cream in a pastry bag. Using a knife or a chopstick, poke a hole into one side of each donut. Be careful not to poke through the other side. Insert the tip of the pastry bag into the hole and gently squeeze to fill.Chaya Rappoport is a food stylist, baker and recipe developer with a deep love for challah, halva and salty everything. Currently NYC based, you can find her blogging seasonal recipes on retrolillies.com and postings snaps of her day to day cooking + baking on instagram, @retrolillies. Her work has been featured on The Feed Feed, Delish.com, Food and Wine and Conde Nast Traveler.Sweet Potato Latkes The ever-popular potato latke heads the list of traditional, oily Hanukkah treats. Here is an exciting update to your favorite potato pancakes.BY MY JEWISH LEARNINGIngredients2 lbs sweet potatoes or yams2 Tablespoons matzah meal or flour2 eggs1 teaspoon baking powder1-2 teaspoons cinnamon (to taste)1/4 teaspoon nutmegpeanut oil1/4 teaspoon clovesDirectionsPeel and grate sweet potatoes and remove any excess moisture (can put in dish towel or cheesecloth and squeeze out moisture). Beat eggs and add one at a time, mixing well. Add matzoh meal or flour and baking powder. Add spices and mix well. Heat oil until hot and put large spoonful for each pancake. Cook until brown and flip.Note: For fluffier pancakes, separate eggs. Separate and add yolks where “add eggs.” Beat egg whites until stiff. Fold in egg whites after all other ingredients have been mixed in.Recipe reprinted from Jewish Family & LifeFind even more Hanukkah recipes here.Shop the Jewish Museum https://shop.thejewishmuseum.orgThe Jewish MuseumThe Jewish Museum is one of the world’s largest and most important institutions devoted to exploring the remarkable scope and diversity of Jewish culture. Through its groundbreaking exhibitions and unparalleled collection, which spans 4,000 years from ancient artifacts to contemporary art, the Museum is a source of education, inspiration, and shared values for people of all cultures. To visit The Jewish Museum online, click here. More

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    Thanksgiving Traditions and Memory-Making Meals

    By Family Features | Contributor  Starting with parades and ending with family meals, Thanksgiving provides all-day opportunities for celebrating life’s special moments with those nearest and dearest to your heart. Waking up to watch the Macy’s Thanksgiving Day Parade is a tradition that brings smiles and happiness for many families, and this year, an iconic brand will join the festivities. Since 1921, Wonder Bread has captured the “wonder” its founder Elmer Cline experienced when first watching a hot air balloon race. It’s often credited with the popularization of sliced bread in the United States and now, for the first time, its legacy will be on display Nov. 24 parading through the streets of New York City. To celebrate the special occasion and the joy that Thanksgiving brings, you can enjoy Turkey Cranberry Dinner Rolls as a delicious homemade meal that’s as easy to make as it is to share. If you’re searching for a tasty side that’ll leave your loved ones stuffed, look no further than this Thanksgiving Stuffing, a classic accompaniment to holiday meals and a favorite of home chefs across the country. To learn more about the Macy’s Thanksgiving Day Parade and find family-favorite recipes fit for Thanksgiving feasts, visit wonderbread.com/macys-parade.Turkey Cranberry Dinner RollsNonstick cooking spray1          package of Wonder Dinner Rolls2          cups diced turkey, cooked1          cup cranberry sauce or relish6          slices Swiss cheese6          tablespoons butter1          tablespoon yellow mustard1          tablespoon Worcestershire sauce1/2       tablespoon dried minced onionsalt, to taste pepper, to taste1          tablespoon parsley1          cup Parmesan cheesePreheat oven to 325 F. Cover 9-by-13-inch baking pan with foil and spray with nonstick cooking spray.Remove rolls from package in one piece, cutting entire slab in half lengthwise to create one half of “tops” and one half of “bottoms.”Place bottom half in foil-covered pan and layer with turkey, cranberry sauce and Swiss cheese. Add top half of rolls.In microwave, melt butter and whisk in mustard, Worcestershire sauce, onion and salt and pepper, to taste. Pour evenly over rolls.Cover with foil and let sit 5-10 minutes then bake, covered, 20 minutes. Uncover and bake 5 minutes.Sprinkle with parsley and Parmesan cheese. Slice into individual rolls.Thanksgiving Stuffing1/2       cup unsalted butter, divided3          cups chopped onion2 1/2    cups chopped celery1          clove garlic, finely chopped1 1/2    tablespoons chopped fresh sage1 1/2    tablespoons chopped fresh thyme2          teaspoons celery seeds1          pinch grated nutmeg1          pinch ground cloves1          teaspoon kosher salt1          loaf Wonder Classic White Bread, cubed1/2       teaspoon freshly ground black pepper1 1/2    cups low-salt chicken brothHeat oven to 325 F. In large skillet over medium heat, melt 1/4 cup butter. Add onion, celery, garlic, sage, thyme, celery seeds, nutmeg, cloves and salt.Cover and cook until onions are soft, 5-7 minutes. Remove from heat.In large bowl, toss sauteed vegetables with bread cubes and season with pepper. Melt remaining butter and pour over stuffing along with broth then toss to coat.Bake, covered, until heated through, about 35 minutes. Uncover and bake additional 15 minutes.  More

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    Ghostly Graveyard Cake Recipe 

    By Family FeaturesFor a frighteningly fun time in the kitchen this Halloween, gather your family around the cauldron to create a sweet, spooky dessert. Tricks and treats may provide thrills, but a homemade concoction can be the star of your hauntingly happy evening.This Ghostly Graveyard Cake takes imagination and creativity from everyone with tombstones, skulls and spooky icing daring all to try a bite. With looks this chilling, it’s a perfect treat to enjoy while watching everyone’s favorite scary movie.Find more deliciously devious desserts at Culinary.net.
    [embedded content]Ghostly Graveyard Cake1          box chocolate cake mix10        chocolate creme cookies1          cup black melting chips1          cup red melting chips1          cup heavy whipping cream3          cans buttercream icing1          purple food coloring1          black food coloring             skull sprinkles            tombstones and bones candiesPrepare cake mix according to package instructions in three 6-inch baking pans. Once baked, allow to completely cool outside of pans.In zip-top bag, using rolling pin, crush chocolate creme cookies; set aside.In separate small bowls, add black melting chips and red melting chips.In microwave, heat heavy whipping cream 1 1/2 minutes. Pour half the mixture into one bowl of chips and other half into other bowl of chips. Stir until chips are completely melted; set aside.After cakes cool, on cake board, add small amount of buttercream icing so cake sticks. Using bread knife, level cakes.Place one cake on cake board and add thin layer of icing on top. Place second layer of cake on top and add thin layer of icing on top. Place final layer of cake on top and add thin layer of icing on top. Add thin layer of icing to entire cake. Freeze 15 minutes.In small bowl, mix two parts purple food coloring to one part black food coloring. Ice cake with deep purple icing. Using grooved scraper, scrape along sides of cake. Using angled spatula, smooth top of cake.Add skull sprinkles around edges of cake. Using piping bag with small opening at tip, drip black drip mixture around top edges of cake. Repeat using red drip mixture.Add chocolate creme cookie crumbs to top of cake. Add tombstones and bone sprinkles to top of cake. More

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    Pork Chops in Creamy Mustard-Peppercorn Sauce

    By MilkMeansMore.Org | Contributor This simple yet flavorful recipe from Milk Means More call for limited instructions and ingredients lists fueled by dairy favorites that provide nutrients to recharge the entire family.Pork Chops in Creamy Mustard-Peppercorn Sauce feature the sharp yet balanced taste of mustard and cracked black peppercorns as an easy way to dress up pork chops. Pork Chops in Creamy Mustard-Peppercorn SauceRecipe courtesy of Marcia Stanley, MS, RDN, Culinary Dietitian, on behalf of Milk Means MoreTotal time: 20 minutesServings: 43/4       cup evaporated 2% milk3          tablespoons spicy brown mustard or Dijon mustard3/4       teaspoon coarsely cracked black peppercorns1/2       teaspoon all-purpose flour4          boneless pork loin chops (1 1/4 pounds), cut 3/4-inch thick 1/4       teaspoon salt1          tablespoon vegetable oil1          teaspoon minced garlic1/4       cup reduced-sodium chicken brothcooked noodles or rice (optional)chopped fresh parsley (optional)In bowl, whisk milk, mustard, peppercorns and flour. Set aside. Pat pork chops dry with paper towels. Sprinkle both sides of chops with salt.In large nonstick skillet, heat oil over medium-high heat. Cook pork chops 3-4 minutes, or until browned. Turn and cook 3-4 minutes, or until thermometer inserted in thickest part of chops reads 145 F. Transfer chops to serving platter. Loosely cover with foil to keep warm.Add garlic to drippings in skillet. Cook 15 seconds. Stir in broth. Cook, stirring constantly, until most liquid evaporates. Stir in milk mixture and any accumulated juices from cooked pork. Cook and stir until just boiling. Immediately remove from heat and spoon sauce over chops. Serve with noodles or rice, if desired. Garnish with parsley, if desired.Turn your hectic weeknights into cause for celebration with more quick and easy recipe ideas at MilkMeansMore.org. More

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    Spooky Snacks that Make Halloween Pop

    By Family Features | ContributorFrom watching scary movies to dressing up as ghouls and goblins, spooky season means it’s time to pop up your loved ones’ favorite snacks for a ghostly good time. Before heading out to trick-or-treat, gather your minions in the kitchen for some family-friendly fun crafting these haunting yet tasty treats. Throughout October, you can honor National Popcorn Poppin’ Month with eerie, delicious eats like Spooky Popcorn Spider Web, Green Halloween Zombies, Witchy Popcorn Balls and Popcorn Caramel Apples that add festive fun to the Halloween excitement. As a perfect ingredient in treats of all types, popcorn is beloved for its seed-to-snack simplicity as a non-GMO, vegan, gluten-free, sugar-free snack that’s naturally low in fat and calories. Add in its irresistible smell, taste and versatility, and it’s easy to see why it pairs so well with spooky celebrations. Spooky Popcorn Spider WebYield: 1 spider web1/4       cup butter8          cups mini marshmallows, divided1          tablespoon vanilla extract 9          cups popped popcorn, divided 1          cup semisweet chocolate chips, divided black string licorice candy eyesLine round pizza pan with parchment paper; set aside. In large saucepan over low heat, melt butter; stir in 5 cups marshmallows, stirring constantly, 3-4 minutes, or until completely melted. Stir in vanilla. Remove from heat. Stir in 8 cups popcorn until coated. Spread onto prepared pizza pan in irregular round shape, about 1-inch thick, to resemble spider web. Refrigerate about 15 minutes, or until firm. In microwave, melt remaining marshmallows about 20 seconds, or until melted. Using spatula, string strands of melted marshmallow over popcorn spider web to create cobweb effect.In heatproof bowl set over saucepan of hot (not boiling) water, melt 3/4 cup chocolate chips; cool slightly. In large bowl of remaining popcorn, pour chocolate over popcorn, folding gently to coat. Spread mixture on waxed paper-lined baking sheet, separating into eight small clusters. Affix two candy eyes to each popcorn cluster. Refrigerate 10-15 minutes, or until set.Melt remaining chocolate chips. Cut licorice into 1-inch lengths. Using small spoon, dab circles of chocolate onto spider web. Affix chocolate-coated popcorn onto chocolate circles. Affix licorice lengths to chocolate popcorn clusters to resemble spider legs. Refrigerate 15 minutes, or until set. To serve, cut into smaller pieces.Witchy Popcorn BallsYield: 8 popcorn balls16        chocolate wafer cookies            nonstick cooking spray3          quarts popped popcorn4          tablespoons (1/2 stick) butter or margarine3          cups miniature marshmallows3          tablespoons (1/2 of 3-ounce box) lime gelatin dessert mixgreen food color (optional)3/4       cup chocolate chips licorice strings8          chocolate ice cream conesorange sugar sprinkles, placed in small dishjelly beanscandy cornsSpread sheet of waxed or parchment paper over work surface and place wafer cookies on it.Spray large mixing bowl with nonstick cooking spray and place popcorn inside.In medium saucepan over low heat, melt butter. Stir in marshmallows and gelatin powder until marshmallows are melted and mixture is smooth. Adjust color with 1-2 drops food color, if desired. Pour mixture over popcorn and mix until coated.Spray hands with nonstick cooking spray and press firmly to form into eight balls. Place balls on eight wafer cookies. Press candy decorations into popcorn balls to form “eyes,” “nose” and “mouth.”In small, microwave-safe bowl, heat chocolate chips, covered, 10 seconds. Stir to aid melting. Repeat as needed until chocolate is melted and smooth.Spoon about 1/2 teaspoon melted chocolate on top of each popcorn ball. Press licorice strings into chocolate to form “hair.”Dip cone edges into melted chocolate then orange sugar sprinkles. Place on remaining wafer cookies to form “witches’ hats.” Place hats on popcorn balls. Allow chocolate to set about 45 minutes before serving.Serve or seal individually in plastic wrap.Green Halloween ZombiesYield: about 7 pieces2 1/2    quarts popped popcorn6          tablespoons butter or margarine3          cups mini marshmallows4          tablespoons lime gelatin powderred gum ballscandy cornflat green candy strips or fruit leathergreen sugar sprinklesPlace popcorn in large bowl; set aside.In medium saucepan over medium heat, melt butter. Stir marshmallows into butter until melted. Stir in gelatin powder until evenly colored.  Pour melted mixture over popcorn and stir until evenly coated. With buttered hands, shape popcorn into seven ovals.Flatten one oval slightly and squeeze one end to form “skull” shape. Place on parchment-lined baking sheet. Repeat with remaining ovals.To decorate: Press two gumballs into each skull to form “eyes.”  Press candy corn into skull to form “teeth.” Use scissors to trim candy strips and press into top for “hair.” Sprinkle with sugar sprinkles.Allow “zombies” to set about 20 minutes before wrapping individually in plastic wrap or serve immediately.Popcorn Caramel ApplesYield: 4 apples1          quart freshly popped popcorn1          package (9 1/2 ounces, 35 total) caramels, unwrapped 1/4       cup light cream or half-and-half4          lollipop sticks or wooden candy apple sticks4          apples1/2       cup chocolate chipssugar sprinklesdecorative ribbon (optional)Place popcorn in large bowl; set aside. Place sheet of waxed paper on work surface.In small saucepan over medium-low heat, heat caramels and cream.  Stir frequently until caramels are melted and cream is blended into caramels.Push one stick into apple center and dip into caramel. Spoon caramel over apple to coat. Repeat with remaining applesPlace caramel-coated apple in bowl of popcorn and press popcorn onto caramel to cover. Place apple on waxed paper to set; repeat with remaining apples.In small, resealable plastic bag, microwave chocolate chips 10 seconds and press chips to aid melting. Repeat, heating at 10-second intervals, until chips are completely melted. Cut small corner off bag and squeeze chocolate onto each apple, allowing chocolate to drip down sides. Sprinkle with sugar sprinkles.Tie bow to each apple stick, if desired. To serve, cut apples into slices.Find more Halloween treats at popcorn.org.  More

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    Roasted Chicken and Zucchini Tostadas

    By Marcia Stanley, MS, RDN, Culinary Dietitian, MilkMeansMore.Org | Contributor This simple yet flavorful recipe from Milk Means More call for limited instructions and ingredients lists fueled by dairy favorites that provide nutrients to recharge the entire family.For a tasty twist on Taco Tuesday, “beat the clock” with Roasted Chicken and Zucchini Tostadas by crisping corn tortillas under the broiler then topping with a tangy yogurt spread, cumin-seasoned chicken, veggies and shredded cheese.Total time: 25 minutesServings: 412        street taco-size corn tortillasnonstick cooking spray1/2       cup plain Greek yogurt (2% or 5%)3          teaspoons lime juice, divided1/4       teaspoon garlic powder1 1/2    cups shredded or chopped rotisserie-roasted chicken breast1/2       cup seeded and chopped tomato1/2       cup chopped zucchini2          teaspoons olive oil1/2       teaspoon ground cumin1/8       teaspoon ground cayenne pepper1          cup (4 ounces) shredded Monterey Jack cheese Heat oven to broil. Line large baking sheet or 18-by-13-by-1-inch baking pan with foil. Arrange tortillas in single layer on pan. Lightly spray tortillas with nonstick cooking spray. Broil about 5 inches from heat 4-6 minutes, or until beginning to brown on one side. Remove from broiler. Carefully turn tortillas over.In medium bowl, stir yogurt, 1 teaspoon lime juice and garlic powder. Set aside. In another bowl, toss chicken, tomato, zucchini, remaining lime juice, olive oil, cumin and cayenne pepper. More

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    Host a Hall of Fame Game Day Gathering

    By Family Features | ContributorFrom kickoff to the final whistle, taking your game day party to the next level starts with serving an all-star lineup of menu items. From starting-caliber appetizers to MVP-level main courses and a supporting cast of side dishes, dips like salsa and hummus can play the role of superstar when it comes to serving up game day grub.One of the benefits of cheering on your favorite teams from the couch and bringing the tailgate to your literal home field is the availability of appliances you may not otherwise have access to at the stadium like the oven or air fryer. However, that doesn’t mean missing out on the action and being sidelined in the kitchen all game or that these recipes won’t travel to a tailgate.With a flavor-packed, vibrant recipe, the lineup of Fresh Cravings Salsa offers a homemade-tasting alternative to softer, duller blends of jarred salsa. Made with high-quality ingredients like vine-ripened tomatoes, crisp vegetables, zesty peppers and spices, the salsas make a perfect addition to these recipes from celebrity chef and entertainer George Duran, author of “Take This Dish and Twist It” and host of Food Network’s “Ham on the Street” and TLC’s “Ultimate Cake Off.”Kickoff your menu with an app like these Jalapeno Bacon and Salsa Biscuit Bites that meld together traditional tailgate tastes. Then put a Tex-Mex twist on a traditional favorite with this Enchilada Lasagna, perfect for feeding a crowd of hungry fans. To round out the playbook, this Layered Mediterranean Hummus Salad can make for an accompaniment to a variety of main courses. The cucumbers, olives, cherry tomatoes and other veggies are balanced by the savory taste of Fresh Cravings Hummus. Made with a short list of high-quality ingredients like chickpeas, tahini and Chilean extra-virgin olive oil, it has a smooth, creamy mouthfeel.Layered Mediterranean Hummus SaladRecipe courtesy of chef George Duran Servings: 4-62          containers (10 ounces each) Fresh Cravings Hummus, any flavor1          cup sliced cucumbers1/2       cup Kalamata olives, seeded and roughly chopped1/2       cup canned garbanzo beans, drained1/4       cup crumbled feta cheese3/4       cup cherry tomatoes, quartered1/4       red onion, finely chopped2          tablespoons finely chopped fresh parsley 1/2       lemon, juice onlyextra-virgin olive oilzaatar, for sprinkling (optional)pita bread or tortilla chipsOn bottom of large, flat serving dish or platter, use spoon to evenly spread hummus. Layer cucumbers, olives, garbanzo beans, feta cheese, cherry tomatoes, red onion and parsley throughout hummus. Squeeze lemon juice over top. Drizzle with olive oil and sprinkle with Zaatar, if desired.  Serve immediately with pita bread or tortilla chips.Enchilada LasagnaRecipe courtesy of Chef George Duran Servings: 4-62          tablespoons olive oil1          large onion, chopped (1 cup)1          deli roasted chicken, skin and bones removed, shredded 2          tablespoons taco seasoning1          cup chicken stock or broth8          ounces cream cheese, at room temperature2          cups shredded Tex-Mex cheese blend16        ounces Fresh Cravings Chunky Salsa, plus additional for serving1          cup fresh cilantro, choppednonstick cooking spray6          flour tortillas (9 inches each)1          cup tortilla chips, crushed1          cup shredded cheddar cheesePreheat oven to 350 F.In large skillet over medium-high heat, add olive oil. Add onions and cook until soft and translucent, 4-5 minutes. Add shredded chicken and stir in taco seasoning. Add chicken broth and bring to simmer, about 5 minutes. Add cream cheese, Tex-Mex cheese, salsa and cilantro. Stir until cream cheese is melted and simmer 3-4 minutes until slightly thickened. Spray square baking dish with nonstick cooking spray. Place two tortillas in bottom of pan, folding over or trimming sides of tortillas to fit. Spoon half chicken mixture over tortillas. Repeat then place remaining tortillas over top. Mix crushed tortilla chips with cheddar cheese and sprinkle over top. Bake 30 minutes, or until lasagna is bubbling and lightly browned. Let stand 10 minutes then top with additional salsa before serving.Jalapeno Bacon and Salsa Biscuit BitesRecipe courtesy of chef George Duran Yield: 16 biscuit bites1          tube biscuit dough (8 biscuits total)7          ounces grated mozzarella cheese1/4       cup jarred jalapenos, chopped8          slices cooked bacon, chopped1          cup Fresh Cravings Restaurant Style Salsanonstick cooking sprayPreheat air fryer to 350-360 F.Divide each biscuit in half by pulling apart in centers. Use hands to flatten each biscuit into circles. Set aside. In bowl, mix mozzarella cheese with chopped jalapenos, bacon and salsa. Add heaping spoonful into each flattened biscuit and pinch each together tightly to form balls. Top each with small amount of salsa mixture. Spray nonstick cooking spray in air fryer and, working in batches, cook biscuit bites 6-9 minutes until golden brown. Serve warm. Note: If air fryer access is unavailable, biscuit bites can be baked 8-10 minutes at 400 F in oven, or until golden brown.Find more game-winning recipes made for homegating and tailgating at FreshCravings.com. More

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    Creamy Spinach, Mushroom and Lasagna Soup Recipe

    Stretch Your Grocery Budget with a Savory SolutionBy Family Features | ContributorIn today’s world, grocery shopping can seem more like a burden than an opportunity to gather supplies for your family’s favorite meals. With prices of everyday ingredients fluctuating almost daily, it’s important for many families to make their dollars go further at the store.Easy ways to stretch your grocery budget, like using versatile ingredients, can make the checkout experience a little less impactful on your household’s finances. Consider the benefits of mushrooms, which provide a delicious option to enhance flavor in favorite recipes while extending portions in an affordable way. Save MoneyStretch your dollars by stretching your meals using a process called “The Blend.” Blending finely chopped mushrooms with ground meat can extend portion sizes of your favorite meaty recipes and help your bottom line. Chop your favorite mushroom variety to match the consistency of ground meat, blend the chopped mushrooms and meat together then cook to complete the recipe. For burgers, use a blend of 25% finely chopped mushrooms and 75% ground meat. For tacos or chili, use 50% mushrooms and 50% meat or an even higher mushroom-to-meat ratio.Savor the FlavorThe savory umami taste of mushrooms means a flavorful experience in blended recipes like burgers, where the chopped mushrooms help hold in the juiciness. Or, you can chop, quarter, slice or enjoy them whole in a recipe like Creamy Spinach, Mushroom and Lasagna Soup.One Carton, Multiple DishesThanks to mushrooms’ versatility, you can buy one large carton of mushrooms to chop up then bulk up multiple dishes, from a morning omelet to hearty soups to blended burgers.Serve Up NutritionLow-calorie, low-sodium, fat-free and cholesterol-free, mushrooms are nutrient rich and can play a starring role in a variety of meals. With an array of fresh varieties and nearly endless ways to prepare them, they can be your powerhouse from the produce department.Creamy Spinach, Mushroom and Lasagna SoupRecipe courtesy of Emily Weeks, MS, RD, on behalf of the Mushroom CouncilPrep time: 10 minutesCook time: 30 minutesServings: 4 1          tablespoon extra-virgin olive oil2          cloves garlic, minced1          medium onion, small diced 8          ounces mushrooms, such as white button, crimini or portabella, sliced1          jar (24 ounces) marinara sauce1          can (15 ounces) diced tomatoes2          tablespoons tomato paste2          teaspoons balsamic vinegar1          teaspoon granulated sugar1          tablespoon dried basil1/2       teaspoon salt1          teaspoon oregano1/2       teaspoon black pepper1          bay leaf3          cups vegetable broth6          lasagna noodles, broken into pieces 1/2       cup heavy cream 5          ounces fresh baby spinach1          cup whole milk ricotta1/2       cup shredded mozzarella cheese, for toppingHeat large pot over medium heat. Add olive oil, garlic, onion and mushrooms. Cook, stirring occasionally, until onions and mushrooms soften, 4-5 minutes.Add marinara, diced tomatoes, tomato paste, vinegar, sugar, basil, salt, oregano, pepper, bay leaf and broth. Bring to boil over high heat then reduce heat to low and simmer. Add lasagna noodles and cook, stirring often, until softened, about 15 minutes.Remove from heat and remove bay leaf. Stir in heavy cream and spinach until wilted, 2-3 minutes.Divide between bowls and top each with dollop of ricotta and sprinkle of mozzarella.Find more recipe ideas and ways to make the most of your grocery store dollars at MushroomCouncil.com. More