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      Fresh Summer Recipes Perfect for the Patio

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      By Family Features | ContributorGatherings in the summer sun are all about easy, convenient recipes combined with the joy warm weather brings. Spend those special occasions with those you love most and make this summer one to remember with flatbreads, sliders and sweet treats for all to share. Summery Flatbreads for Family and FriendsWhen dining outdoors with family, friends and neighbors, there are few things better than a tasty dish the whole family can enjoy like these Chipotle Chicken Flatbreads.Perfect for al fresco entertaining when served alongside a fresh salad, they’re simple to make and allow guests to personalize with preferred toppings before popping in the oven. As a colorful and fresh dish, it’s an ideal meal for get-togethers on the patio.For more summer recipe ideas, visit Culinary.net.Chipotle Chicken FlatbreadsRecipe adapted from butteryourbiscuit.com2          flatbreads2          cups shredded mozzarella cheese1          clove garlic, diced4          chicken tenders, cooked and cubed1          pint cherry tomatoes, quartered            salt, to taste            pepper, to taste1/2       cup ranch dressing1 1/2    teaspoons chipotle seasoning2          tablespoons cilantro leaves, choppedPreheat oven to 375 F. Place parchment paper on baking sheet and add flatbreads. Sprinkle cheese on flatbreads. Top with garlic, chicken and tomatoes. Season with salt and pepper, to taste. Bake 16 minutes until cheese is melted.In small bowl, mix ranch and chipotle seasoning. Drizzle ranch dressing on flatbreads and sprinkle with cilantro leaves. Shareable Sliders for a Nutritious Summer MealFresh, mouthwatering foods hot off the grill are a sure sign of summer fun. Hosting sunny get-togethers this year can be made easy when you show off your grilling skills with a simple, nutritious and flavorful recipe.These Chicken Shawarma Sliders are a delicious example of how to grill healthy summer meals without forgoing favorite flavors. They’re part of a curated 12-recipe collection of healthy, balanced dishes from the snacking experts at family-owned Fresh Cravings, known for its chilled salsas, hummus and other dips, which teamed up with eMeals, America’s leading provider of meal plans.“These sliders are a fantastic – and healthy – option for your next gathering,” said eMeals Senior Nutrition Writer and Editor Rachel West, RD. “The marinade uses a mix of pantry-friendly dried herbs and fresh garlic to give the lean grilled chicken breast some oomph. The lettuce and red onion add cool crispness and crunch to the sandwiches while Fresh Cravings’ creamy, flavor-packed hummus gets some nutritional bonus points by providing a dose of protein and fiber.”Find the entire recipe collection by visiting emeals.com/campaign/Fresh-Cravings-Healthy-Eats.Chicken Shawarma SlidersRecipe courtesy of eMeals Registered Dietitian Rachel WestPrep time: 25 minutesCook time: 10 minutes2          pounds boneless, skinless chicken breasts3          tablespoons olive oil4          cloves garlic, minced1/2       tablespoon smoked paprika1/2       tablespoon ground cumin1/2       tablespoon ground coriander1          teaspoon salt1/2       teaspoon cayenne pepper1          package (12) slider buns1          container (17 ounces) Fresh Cravings Honey Jalapeno Hummus1          package (8 ounces) shredded lettuce1/2       small red onion, slicedIn zip-top plastic bag, use meat mallet or heel of hand to pound chicken to even thickness. Cut into 2-inch pieces and place in large bowl. Add oil, garlic, paprika, cumin, coriander, salt and cayenne; toss.Cover chicken and chill 8 hours, or up to 2 days.Preheat grill or grill pan to medium-high heat. Grill chicken 4-5 minutes per side, or until done.Serve chicken on buns with hummus, lettuce and onion.Unforgettable Fruity FlavorSummertime often brings cravings for fresh fruits that add a hint of sweetness to warm-weather gatherings. Serving up a delicious dessert for family and guests starts with favorite produce in this Lemon Cheesecake with Fruit. The touch of tangy tartness is enough to bring loved ones to the dessert table even after a filling meal as fresh lemon juice in the cheesecake base is complemented perfectly when topped with orange slices and raspberries. Garnished with mint leaves, this brightly colored treat is even sweeter when shared with loved ones. Find more sweet summer desserts at Culinary.net. Lemon Cheesecake with FruitServings: 6-81 1/4    cups graham cracker crumbs1/4       cup sugar1/4       cup butter, melted2          packages (8 ounces each) cream cheese, softened1          can (14 ounces) sweetened condensed milk3          eggs1/4       cup fresh lemon juice1          teaspoon vanilla extract1          orange, peeled and separated8          raspberries3          mint leaves, for garnish Preheat oven to 350 F.In medium bowl, combine graham cracker crumbs, sugar and melted butter. Press firmly into 9-inch springform pan.In large bowl, beat cream cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Add eggs, fresh lemon juice and vanilla extract; mix until combined.Pour into pan. Bake 50-55 minutes, or until center springs back when lightly pressed.Chill in refrigerator until completely cooled. Arrange orange slices around border of cake and place raspberries in middle. Top with mint leaves. Visit Culinary.net to find more simple summer recipes to share with loved ones.  More

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      Cook with Heart Health in Mind

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      By Family Features | ContributorHealthy eating doesn’t have to be difficult or require you to take favorite meals off your family’s menu. In fact, making smart choices when cooking at home can give you more control over the types of tasty, heart-healthy dishes you put on the table.High cholesterol is one of the major controllable risk factors for heart disease and stroke, with about 38% of American adults diagnosed with high cholesterol, according to the American Heart Association. These cooking tips can help you prepare heart-healthy meals that could help improve cholesterol levels by reducing excess saturated fat and trans fat.Cook Fresh Vegetables the Heart-Healthy WayRoasting, steaming, grilling or baking can help bring out the natural flavors of vegetables. Adding herbs and spices can also help make veggies tastier, including combinations like basil with tomatoes, oregano with zucchini, dill with green beans or rosemary with peas and cauliflower.Reduce Saturated Fat in Meat and PoultryThe amount of saturated fat in meats can vary widely, depending on the cut and how it’s prepared. Opt for poultry and fish over red meat and look for lean cuts of meat with minimal visible fat, which should be trimmed away before cooking. Also limit processed meats such as sausage, bologna, salami and hot dogs, which are often high in calories, saturated fat and sodium.Use Liquid Vegetable Oils in Place of Solid FatsSome fats are better for you than others. Liquid vegetable oils such as canola, safflower, sunflower, soybean and olive oil can often be used instead of solid fats, such as butter, lard or shortening. If you must use margarine, try the soft or liquid kind.Find more heart-healthy recipes and tips for lowering cholesterol at heart.org/cholesterol.Grilled Tequila-Lime Chicken with Grilled AsparagusRecipe courtesy of the American Heart AssociationServings: 41/4       cup tequila or white vinegar2          teaspoons lime zest1/2       cup fresh lime juice2          medium garlic cloves, minced1          tablespoon chipotle pepper canned in adobo sauce, minced, plus 2 tablespoons adobo sauce1 1/2    pounds boneless, skinless chicken breasts, fat discardednonstick cooking spray3          bunches asparagus spears, trimmed1/4       teaspoon salt1/2       teaspoon black pepper, divided2          tablespoons canola oil or corn oilIn small bowl, stir tequila, lime zest, lime juice, garlic, chipotle pepper and adobo sauce. Pour into large resealable plastic bag. Add chicken and seal bag tightly; turn bag to coat. Refrigerate 2-12 hours.Preheat grill to medium-high heat. Lightly spray grates with nonstick cooking spray.In large dish, sprinkle asparagus with salt and 1/4 teaspoon pepper. Drizzle with oil. Turn asparagus over to coat.Remove chicken from marinade. Discard marinade and wipe most of it off chicken. Sprinkle chicken with remaining pepper. Grill 8-12 minutes, or until chicken is no longer pink in center. Transfer to plate and cover with aluminum foil.Place asparagus on grill, facing opposite direction of grates. Grill 7 minutes, or until tender crisp.Serve asparagus with chicken.Frozen Yogurt BarkRecipe courtesy of the American Heart AssociationServings: 8  1 1/2    cups 2% low-fat plain Greek yogurt2          tablespoons honey2          tablespoons chopped, unsalted almonds1/2       cup chopped mango1/4       cup blackberries or raspberries1/2       cup blueberriesIn medium bowl, mix yogurt and honey.Line 9-by-13-inch baking dish with parchment paper. Use spatula or knife to spread yogurt over entire bottom of dish.Pour chopped nuts over yogurt. Use fingers to slightly press into yogurt. Top yogurt with mango, blackberries and blueberries and slightly press into yogurt.Cover with plastic wrap or foil and place in freezer overnight.To serve: Lift parchment paper from baking dish onto cutting board. Use hands to break bark into pieces. More

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      Margherita Pizza Pierogy Skewers

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      Margherita Pizza Pierogy SkewersPrep time: 10 minutesTotal time: 35 minutesServings: 9Pizza Skewers:1          box (12.8 ounces) Mrs. T’s Mini Classic Cheddar Pierogies3          cups cherry tomatoes2          tablespoons olive oil, plus additional for brushing pierogies, divided1          teaspoon salt1/2       teaspoon ground black pepper1/2       teaspoon oregano1-2       cups mozzarella balls (18 total)fresh basil leavesbamboo skewers (10 inches)Fresh Pesto:2          cups fresh basil2          garlic cloves, peeled1/2       cup olive oil1/4       cup pine nuts1/4       grated Parmesan cheesesalt, to taste ground black pepper, to tastePreheat air fryer to 400 F.To make pizza skewers: In small bowl, combine cherry tomatoes, olive oil, salt, ground black pepper and oregano; toss to coat. Transfer tomatoes to air fryer tray or basket. Cook in air fryer 10 minutes, or until tomatoes are slightly charred; remove and set aside.Lay pierogies on same tray or basket. Make sure not to overlap. Lightly brush each side with olive oil. Cook about 12 minutes, or until golden brown and crispy. Flip halfway through cooking.To make pesto: In food processor, process basil; garlic; olive oil; pine nuts; Parmesan cheese; salt, to taste; and pepper, to taste, until smooth. (If preferred, use store-bought pesto.)Add one pierogy to bamboo skewer followed by one tomato, one mozzarella ball and one basil leaf. Repeat with ingredients until each skewer is filled. Drizzle with pesto.Visit MrsTsPierogies.com for more recipe inspiration. More

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      Stress-Free Steps Toward Self-Care

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      By Family Features | ContributorOver the last few years, self-care has taken on heightened importance for moms across the country.That is why Mrs. T’s Pierogies is partnering with actress, entrepreneur and mom JoAnna Garcia Swisher for its “All-Star Moms” campaign to spotlight the importance of finding ways to recharge and help these real-life superheroes prioritize me-time.Simplifying self-care for All-Star Moms everywhere can be as easy as designating a “recharging room” in the home, which offers a personal space to reset and relax. When creating your recharging room, keep these tips from Garcia Swisher in mind:Balance Beautiful with Functional: Find hosting staples like cutting boards, utensils and napkins that match the vibe of your personal space so the area can double as an entertaining space. Keep it Easy to Clean: Choose furniture and decor that can handle a little mess from snacks, like Mrs. T’s Mini Pierogies and your favorite dip, which are perfect for enjoying while binge-watching favorite shows.Add a Personal Touch: Showcase a piece that tells a story, like a favorite embroidered pillow, piece of meaningful jewelry or framed photo of an amazing memory.Bring In Something Cozy: Add cozy touches like a blanket, fluffy pillow or favorite slippers for something comfortable.Make a Statement: Let your inner designer shine by taking a chance on something bold that represents a part of your personality you don’t normally indulge.Plan an Anchor Piece: This item is the foundation for everything, such as a vintage armchair, comfy couch or storage piece that tells a story. Choose this item first then build around it.Moms can also prioritize self-care by whipping up an easy-to-make recipe, like these Margherita Pizza Pierogy Skewers, for themselves, a gathering of friends or an afternoon family snack. Pasta pockets filled with creamy mashed potatoes, cheesy goodness and other big, bold flavors, Mrs. T’s Pierogies are simple to prepare. This means more time for moms to do the stuff they love like unwinding from the day with favorite foods in their recharging spaces. More

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      Easter Bunny Rolls with Spinach Dip

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      By Culinary.net | Contributor If you’re visiting and making memories with family and friends you haven’t seen in a while, there are few things better than diving into a marvelous Easter spread. While eyeing the table, you notice all the colors popping off the dishes. Fruits and veggies make the feast come to life, but a warm Easter dip paired with rolls for dipping is a perfect way to start the festivities. These Easter Bunny Rolls with Spinach Dip are as eye-catching as they are delicious. Not only will the kids love its shape, but the layers of taste will wow your Easter crowd. 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 its 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. You can watch as your family dips into the spinach and one-by-one, before you know it, the rolls will have disappeared and the dip will be devoured. Find more Easter recipes at Culinary.net.[embedded content]Easter Bunny Rolls with Spinach DipServes: 2416        ounces frozen spinach, thawed                                                           8          ounces cream cheese2          cloves garlic, minced1/2       cup mayonnaise1/2       teaspoon salt1/2       teaspoon onion powder1/4       teaspoon chili powder1/4       teaspoon pepper1          teaspoon Italian seasoning1          cup shredded Parmesan cheese1 1/2    cups shredded mozzarella cheese, divided2          crescent roll tubes (8 ounces each)Heat oven to 375 F.In skillet, over medium heat, cook spinach, cream cheese and garlic 3-4 minutes until cream cheese is melted. Stir in mayonnaise, salt, onion powder, chili powder, pepper and Italian seasoning. Stir in Parmesan cheese and 1/2 cup mozzarella cheese. Cook until cheese is melted. Keep skillet on burner over low heat. Remove dough from tubes. Leaving dough intact, roll and stretch into 18-inch ropes. Cut each rope into 12 pieces for 24 total.On baking sheet with parchment paper, form bunny head by placing one piece of dough in middle then surrounding it with six more pieces. Use 13 pieces to form round body. Use remaining pieces to form ears on top of head. Scoop hot spinach dip into center. Spoon small portions on each ear. Sprinkle ears and belly with remaining mozzarella cheese.Bake 18 minutes, or until crescent dough is golden brown and thoroughly cooked. More

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      Easter Bunny Butt Cake

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      By Culinary.netThis Easter, celebrate with your loved ones with a delicious and colorful Easter Bunny Butt Cake. It can bring smiles and laughter while putting everyone in a light, joyful mood.This cake is fun and bright with a fluffy, moist interior. Complete with chocolate candy eggs, shredded coconut and chocolate chips for little bunny toes, this recipe goes all out to paint a picture of the Easter bunny. [embedded content]Easter Bunny Butt CakeServings: 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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      A Sweet St. Patrick’s Day

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      Culinary.net | ContributorEven if you’re not Irish, a green treat like this Luck o’ the Irish Mint Pie can get you and your guests into the festive spirit. With enough seasonal flavor to go around, this recipe makes two pies, so be sure to cut every leprechaun a generous portion.Find more festive recipes at Culinary.net.[embedded content]Luck o’ the Irish Mint PieMakes: 2 pies (9 inches each)3 3/4    cups heavy whipped cream, divided8          ounces cream cheese, softened1 1/4    cups, plus 2 tablespoons, powdered sugar, divided5          drops green food coloring1 1/4    teaspoons vanilla extract, divided1/4       teaspoon mint extract1          bag mint chocolate candies, chopped, divided2          chocolate cookie crusts (9 inches each)1          bag mint chocolate candiesTo make filling: In bowl of stand mixer, whisk 2 1/2 cups heavy cream until stiff peaks form. Transfer to bowl. In separate stand mixer bowl, beat cream cheese on high 2 minutes. Gradually add 1 1/4 cups powdered sugar and green food coloring; mix until smooth. Add 1/4 teaspoon vanilla and mint extract; mix well. Fold prepared whipped cream into cream cheese mixture. Fold 1 cup chopped mint chocolate candies into filling.To make frosting: In bowl of stand mixer, whisk remaining heavy cream and remaining powdered sugar. Add remaining vanilla extract and mix until stiff peaks form. Pour filling into crusts and smooth tops. Fill decorating bag with frosting and pipe thick band around edges of pies. Then pipe circle dollops evenly around edges of pies. Scatter 1 cup chopped mint chocolate candies in middle of pies. Place whole mint chocolate candies into each dollop of frosting around edges of pies.Refrigerate until firm, 5-6 hours. More

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      St. Patrick’s Day Sandwiches

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      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