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Simple Snacks for Anytime Entertaining

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In Good Taste

 

 

 

 

 

 

 

(Family Features) When it comes to entertaining, it’s not always about three-course meals or hours upon hours of preparation. Sometimes, the best hosts look toward simple snacks and small plates to please guests with an array of palates.

Herbs, onions, artichokes and olives create a medley of flavors atop this savory flatbread that makes it easy to give guests a fresh bite without spending too much time in the kitchen. Or you can enjoy a berry and beet chutney as a topping for crostini that is spread with goat or cream cheese, or topped with a thin slice of Gouda or a runny slice of Brie. It’s also a welcome addition to an open-face sandwich.

The secret is using convenient ingredients like Aunt Nellie’s Harvard Beets and Holland-Style Onions that contribute great flavors to recipes and also help streamline preparation as guests settle in for an evening of fun and relaxation.

Explore more ideas to make your entertaining skills shine at AuntNellies.com

 

Herbed Mediterranean Flatbread

Prep time: 15 minutes

Cook time: 10-12 minutes

Servings: 4

1          jar (16 ounces) Aunt Nellie’s Holland-Style Onions

1          jar (7 1/2 ounces) quartered, marinated artichoke hearts

1/4       cup finely chopped red bell pepper

1/4       cup chopped fresh parsley

2          tablespoons chopped or sliced Kalamata olives

1/4       teaspoon crushed red pepper flakes

coarsely ground black pepper

2          tablespoons shredded Parmesan cheese, divided

2          teaspoons olive oil

1/2       teaspoon dried thyme leaves, crushed

1          clove garlic, minced

2          whole-grain round or square flatbreads (about 6-7 inches diameter)

fresh basil (optional)

Heat oven to 400 F. Drain onions. Pat dry. Discard liquid. Drain artichokes well. Discard liquid.

Press onions with spatula to crush lightly. Pat dry again. Place in large bowl. Coarsely chop artichokes. Add to bowl with onions. Stir in bell pepper, parsley, olives, red pepper flakes, black pepper and 1 tablespoon Parmesan cheese; set aside.

In small bowl, stir together olive oil, thyme and garlic. Brush over one side of flatbreads. Place on baking sheet; bake 2 minutes. Remove from oven.

 

Top each flatbread with onion mixture. Sprinkle with remaining Parmesan cheese. Return to oven. Bake 8-10 minutes, or until heated through and flatbread is crisp.

Cut each flatbread in half. Sprinkle with fresh basil, if desired.

 

Beet and Berry Chutney

Prep time: 20 minutes
Servings: 10

1/2       cup orange marmalade

1          jar (15 1/2 ounces) Aunt Nellie’s Harvard Beets, not drained

1/4-1/2 teaspoon crushed red pepper flakes

1          tablespoon finely chopped candied ginger (optional)

1 1/2    cups berries (fresh or frozen unsweetened cranberries, blueberries, raspberries or strawberries, cut in half or quartered, if large)

In medium saucepan over medium heat, stir marmalade until melted. Stir in beets and red pepper. Cook 3-5 minutes until liquid is reduced by about half, stirring frequently. Add ginger, if desired.

If using only cranberries, add to pan with beet mixture and cook until they just begin to pop. If also using other berries, add to beet-cranberry mixture; stir and heat through. If using only blueberries, raspberries or strawberries, add to beet mixture after reducing liquid. Stir and heat through.

Remove pan from heat; cool to room temperature before serving.

Note: Chutney can also be served chilled. Store, covered, in a refrigerator up to 1 week.

 

 

December 13, 2017 |

Excellent Entertaining

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In Good Taste

 

 

 

 

 

 

 

Elegant ideas for a meal worth celebrating

(Family Features) Delighting guests in unexpected ways is the hallmark of exceptional entertaining. With a little creative flair, you can elevate your menu to impress guests with every course.

A savory appetizer is set off beautifully by fresh, sweet grapes in this Grape and Goat Cheese Crostini. Festive, bright and refreshing, grapes are a versatile ingredient that take dishes to the next level, making them ideal for special occasions.

Not only are grapes a smart choice to keep on hand for healthy snacking and everyday eating, the vibrant colors and flavors bring extra life to a basic protein. For a unique twist on a main dish, try dressing up chicken with an elegant addition like fresh grapes, as in these Seared Chicken Breasts with Grapes and Artichokes.

The secret to a winning dessert is presentation, and the vibrant colors of red, green or black grapes lend just the right look to these tasty Mini Pavlovas with Lemon Cream and Grapes. What’s more, the juicy sweetness offsets the tartness of the lemon for an explosion of flavor perfection.

Plan your next special occasion with the host of recipes at GrapesfromCalifornia.com.

Grape and Goat Cheese Crostini

Serves: 8

2          cups quartered green, black or red California grapes (or a mixture)

2          teaspoons lemon juice

2          teaspoons honey

1          tablespoon chopped fresh thyme leaves

1/4       teaspoon kosher salt

1/4       teaspoon freshly ground black pepper

1          tablespoon extra-virgin olive oil

16        baguette slices, thinly cut on diagonal

8          ounces fresh goat cheese

 

In medium bowl, combine grapes, lemon juice, honey, thyme, salt, pepper and olive oil. Spread each baguette with goat cheese and top with grape mixture.

Nutritional information per serving: 200 calories; 9 g protein; 23 g carbohydrates; 8 g fat (36 percent calories from fat); 4.5 g saturated fat (20 percent calories from saturated fat); 15 mg cholesterol; 340 mg sodium; 1 g fiber.

Mini Pavlovas with Lemon Cream and Grapes

Serves: 6

4          large egg whites

pinch of salt

1          cup sugar

2          teaspoons cornstarch

1          teaspoon vanilla

2/3       cup heavy whipping cream

1/3       cup lemon curd

1 1/2    cups halved California grapes

chopped smoked or tamari almonds (optional)

Heat oven to 350 F. Line baking sheet with parchment paper. With electric mixer on medium speed, in large bowl, beat egg whites and salt until firm peaks form. On low speed, add sugar 1 tablespoon at a time until meringue forms stiff peaks. Whisk in cornstarch and vanilla.

Divide meringue into six 4-inch circles on baking sheet. With large spoon, make indentations in middle of each. Place baking sheet in oven and lower temperature to 300 F. Bake 30 minutes then turn off oven and leave baking sheet inside another 30 minutes. To serve, whip cream to soft peaks and stir in lemon curd. Dollop onto meringues and top with grapes. Garnish with almonds, if desired.

Nutritional information per serving: 350 calories; 4 g protein; 58 g carbohydrates; 12 g fat (31 percent calories from fat); 8 g saturated fat (20 percent calories from saturated fat); 55 mg cholesterol; 90 mg sodium.

A Fresh Approach to Décor

Not only do fresh grapes’ lively flavors make for exceptional dishes, their vibrant colors can also enhance your table in other ways. Lend natural beauty to your decor while providing your loved ones with a healthy snack option with these creative ideas:

  • Arrange grapes in bowls, on platters or draped from a cake plate for attractive and edible centerpieces.
  • Dress snacking grapes up for the occasion by dipping clusters in liquid gelatin. Roll them in sugar, spices and finely chopped nuts to make a “frosted” finger food with a hint of crunch.
  • Colorful grapes lend a pretty pop when used as a garnish to decorate serving plates.

Seared Chicken Breasts with Grapes and Artichokes

Serves: 4

2          boneless, skinless chicken breasts (8 ounces each), butterflied lengthwise into 4 cutlets

salt, to taste

pepper, to taste

2          tablespoons olive oil, divided

2          cloves garlic, minced

1          leek, white part only, halved and thinly sliced

2          tablespoons chopped fresh oregano

1 1/2    cups quartered artichoke hearts, frozen, canned or jarred

1/2       cup dry white wine

1/2       cup low-sodium chicken stock

1          tablespoon lemon juice

1/2       teaspoon lemon zest

2          teaspoons butter

3/4       cup green California grapes

3/4       cup red California grapes

2          tablespoons chopped flat-leaf parsley

Season chicken breasts with salt and pepper, to taste. In saute pan over medium-high heat, heat 1 tablespoon olive oil. Add chicken breasts and sear 3-4 minutes per side. Remove chicken and set aside.

Add remaining olive oil to pan, along with garlic, leek and pinch of salt; cook on medium heat 2-3 minutes to soften leek. Stir in oregano, artichokes, wine, chicken stock, lemon juice, lemon zest and butter. Simmer 2-3 minutes then add chicken back to pan, basting each breast with sauce. Add grapes and simmer 3-5 minutes, or until grapes are just soft and chicken is cooked through.

Stir in fresh parsley and serve.

Nutritional information per serving: 320 calories; 26 g protein; 23 g carbohydrates; 12 g fat (34 percent calories from fat); 3 g saturated fat (8 percent calories from saturated fat); 70 mg cholesterol; 390 mg sodium; 5 g fiber.

 

December 6, 2017 |

Flavor Infusion

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In Good Taste

 

 

 

 

 

 

 

(Family Features) When your taste buds can’t settle on just one flavor, a fusion dish may be just the answer. Fusion dishes combine some of the best ethnic culinary traditions from around the world, and Asian influences are among the most popular building blocks for fusion cuisine.

One secret to achieving great fusion dishes is the use of cooking wines. For many chefs and home cooks alike, cooking wine is a go-to cooking essential because it can be used in everyday meals. With its versatile array of uses, an option like Holland House®, a line of flavor-enhancing, premium cooking wines, can boost any dish with one of five flavors including Marsala, Sherry, White, Red and White with Lemon.

In addition to these featured dishes, you can find more quick tips for boosting the flavor of your everyday meals on the label of each bottle and explore more recipes at HollandHouseFlavors.com.

Sizzling Asian Vegetable Fried Rice with Savory White Wine Glaze

Prep time: 10 minutes

Cook time: 8 minutes

Servings: 4-6, about 1 cup per portion

 

2         tablespoons vegetable oil

1          tablespoon minced fresh garlic

1/2      cup fresh chopped yellow onions

1          cup fresh small white mushrooms, quartered

1/2      cup chopped fresh carrots

1/2      cup chopped fresh zucchini

1/2      cup chopped fresh red bell peppers

1/2      cup chopped fresh yellow bell peppers

3          cups cold, cooked, long-grain white rice

1/2       cup Holland House White Cooking Wine

2           tablespoons oyster sauce

1/2       cup fresh green onions, sliced 1/4-inch thick

2           teaspoons toasted sesame oil

1/4        teaspoon ground black pepper

Heat heavy-bottomed, nonstick skillet over high heat. Add vegetable oil, garlic and onions. Stir-fry 1-2 minutes, or until lightly browned. Add mushrooms, carrots, zucchini, red bell peppers and yellow bell peppers; stir-fry 3 minutes. Add rice; stir-fry 3 minutes.

Add cooking wine; stir-fry 2 minutes, or until dry. Add oyster sauce; stir-fry 2 minutes. Remove from heat. Stir in green onions, sesame oil and black pepper. Transfer to dish or bowl and serve.

Tip: To turn into a main course, add cooked beef, chicken or pork and serve topped with a fried egg.

Sweet and Spicy Korean-Chinese Fusion Cauliflower Bites

Prep time: 10 minutes

Cook time: 20 minutes

Servings: 4, about 1 1/2 cups per portion

6         cups fresh cauliflower florets

2         tablespoons toasted sesame oil

1          teaspoon kosher salt

1/4     cup Holland House Sherry Cooking Wine

1/4     cup honey

2         tablespoons soy sauce

1          tablespoon white vinegar

2          teaspoons cornstarch

2           vegetable oil

1          small fresh yellow onion, finely chopped

1          tablespoon minced fresh garlic

1          tablespoon Korean-style chili flakes

1/4      cup chopped fresh green onions

1           tablespoon toasted sesame seeds

Heat oven to 400 F.

In large bowl, toss cauliflower, sesame oil and salt until well coated. Arrange on nonstick baking sheet. Bake 10-12 minutes, or until golden brown and tender.

In small bowl, whisk cooking wine, honey, soy sauce, vinegar and cornstarch until well blended; set aside.

In large, nonstick skillet, heat vegetable oil over medium-high heat. Add yellow onions and garlic; cook 2-3 minutes, or until golden brown, stirring frequently. Remove from heat. Stir in chili flakes and wine mixture.

Return pan to stove and adjust to medium heat. Bring to simmer, stirring constantly. Continue cooking and stirring 1-2 minutes, or until thickened. Add cooked cauliflower; stir gently to coat.

Transfer cauliflower to serving dish. Top with green onions and sesame seeds.

Tips: The sauce mixture can also be used on chicken wings or grilled pork chops. In place of Korean-style chili flakes, use 1 teaspoon regular crushed red pepper flakes or 1 tablespoon Aleppo pepper.

Lettuce-Wrapped Korean Short Ribs

Prep time: 10 minutes, plus marinating

Cook time: 4 minutes

Servings: 4, about 6 ounces (pre-cooked) per portion

3        tablespoons packed dark brown sugar, divided

2        teaspoons kosher salt

1         teaspoon ground black pepper

1/2     teaspoon crushed red pepper flakes

1 1/2   pounds thinly sliced, boneless beef short ribs

1           cup Holland House Marsala Cooking Wine

6           tablespoons toasted sesame oil

1/4       cup roasted garlic paste

2           tablespoons soy sauce

1/2        cup chopped green onions, divided

1            teaspoon cornstarch

1            head fresh romaine lettuce, separated into large leaves

1/2        cup sliced fresh red radishes

1/2        cup shredded fresh carrots dipping sauce

In small bowl, combine 2 tablespoons brown sugar, salt, black pepper and red pepper flakes. Sprinkle evenly over short rib slices, gently rubbing into both sides. Place in re-sealable plastic bag.

In bowl, whisk cooking wine, sesame oil, garlic paste, soy sauce and remaining brown sugar. Pour half of mixture into bag with meat and add 1/4 cup green onions. To marinate, refrigerate at least 1 hour, or up to 12 hours.

In small saucepan, whisk remaining wine mixture and cornstarch until smooth. Bring to simmer over medium heat, whisking constantly. Cook 1 minute, or until thickened, stirring constantly. Set aside until cool. Stir in 2 tablespoons green onions.

Heat grill to medium-high.

Remove ribs from marinade, allowing excess to drip off. Discard marinade. Grill 1-2 minutes on each side, or until golden brown and cooked through.

Cut ribs into 1-inch pieces. Serve with remaining green onions, lettuce, radishes, carrots and warm dipping sauce.

Tips: For fusion tacos, substitute corn or flour tortillas for lettuce leaves. In place of garlic paste, 2 tablespoons minced garlic can be substituted.

 

 

November 29, 2017 |

Simply Savory Meals

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In Good Taste

 

 

 

 

 

 

 

 

(Family Features) Farm-fresh is what many families desire. Straight from the farm to your table is one of the best ways you can ensure you’re delivering a nutritious and delicious meal for family or friends.

Wholesome meals can bring everyone together around the dinner table; even little ones can enjoy flaky, baked fish, a nutritious potato-based side dish and a trendy-twist on a farm-fresh beverage with these fun, flavorful recipes.

Find more farm-fresh recipes at Culinary.net.

Delightfully Baked Fish

When it comes to baking fish, flaky and fresh can make for a great combination. For a classic meal with a seasoned flare, try this delicious baked fish with lemon pepper seasoning and onions. Find more traditional, tasty recipes at USDA.gov.

Baked Fish

Recipe courtesy of the United States Department of Agriculture

Servings: 4

Nonstick cooking spray

1          pound fish fillets (whitefish, trout or tilapia)

1          onion, sliced

1/4       teaspoon salt

1/4       teaspoon black pepper

2          teaspoons vegetable oil

1/4       teaspoon lemon pepper seasoning (optional)

Heat oven to 350 F.

Place 12-inch piece of foil on counter. Coat foil with nonstick cooking spray. Place fillets in middle of foil. If fillets have skin, place skin-side down.

Spread sliced onions, salt, pepper and oil on top of fillets. Add lemon pepper seasoning, if desired. Fold foil over fish.

Place foil pouch on baking sheet and place in oven. Bake fish 15-20 minutes until fish reaches a minimum internal temperature of 145 F on a food thermometer and is flaky when tested with fork.

Divide into four portions and serve.

A Sensationally Simple Side Dish

When you’re looking for a delicious and nutritious side dish to complement any meal, look no further than this Fingerling Potato Salad. Made with nutrient-rich Wisconsin Potatoes and topped with a lemon dressing, this simple potato side packs plenty of flavor. Find more potato recipes at eatwisconsinpotatoes.com.

Fingerling Potato Salad

Prep Time: 15 minutes

Cook Time: 15 minutes

Servings: 6

1 1/2    pounds mixed Wisconsin fingerling potatoes

2          large lemons, divided

2          cups water

2          tablespoons coarse kosher salt

3          tablespoons white balsamic vinegar

3          tablespoons extra-virgin olive oil

1 1/2    teaspoons whole cumin seeds

3/4       teaspoon whole coriander seeds

pepper, to taste

4          green onions, thinly sliced

1/3       cup chopped fresh dill

salt, to taste

2          cups baby arugula

In large pot of boiling, salted water, cook potatoes until just tender when pierced with fork, about 15 minutes. Drain and cool slightly.

Slice one lemon into 1/8-inch-thick rounds. In small saucepan, combine sliced lemon, water and kosher salt; bring to boil. Reduce heat and simmer until lemon slices are tender, about 10 minutes. Drain lemons then coarsely chop.

Cut remaining lemon in half and squeeze out 2 tablespoons juice. In small bowl, mix chopped lemons, lemon juice, white balsamic vinegar and oil. Coarsely crush cumin and coriander seeds using mortar and pestle. Mix seeds into lemon dressing. Season, to taste, with pepper.

Cut lukewarm potatoes in half lengthwise. Place in large, shallow bowl. Mix in green onions and dill. Pour lemon dressing over and toss to coat. Season, to taste, with salt and pepper. Add arugula and toss gently. Serve lukewarm or at room temperature.

Farm-Fresh Festivities

Themed parties can be challenging, especially when you want everything to be perfect for your guests. Make your party simple and festive with these tips for planning your own farm-to-table gathering.

Mason Jars

A farm-to-table classic, mason jars can be used for drinks or even to fill with flowers to make a beautiful, seasonal centerpiece for the table. Mason jars are clean, cute and easy to wash when the gathering is over.

Rustic vibe

Adding some rustic decor can help spruce up your table or serve as an accessory for your farm-to-table dinner party. Also consider adding a bit of fall-flare with decorations such as pumpkins, squash and brightly colored leaves.

Seasonal Fare

It’s easy to get inspired with the variety of things you can find at your local farmers market. Ingredients like onions can be used in this Baked Fish recipe while a batch of locally sourced potatoes is the perfect foundation for a Fingerling Potato Salad.

From Farm to Glass

Many may be surprised to learn that milk is one of the original farm-to-table foods, typically arriving on grocery shelves in just two days (or 48 hours) from many family-owned and operated dairy farms. For a trendy twist on the farm-fresh beverage kids already love, try this DIY flavored milk recipe as a tasty start to the morning. To learn about milk’s journey from farm to glass, visit MilkLife.com.

Chocolate Banana Milk

Servings: 1

8          ounces fat free milk

1/2       large banana

1          teaspoon unsweetened cocoa powder

Place 8 ounces milk, large banana and unsweetened cocoa powder in a blender and blend until just smooth. Enjoy!

Nutritional information per serving: 140 calories; 0 g fat; 0 g saturated fat; 5 mg cholesterol; 9 g protein; 29 g carbohydrates; 2 g fiber; 105 mg sodium; 306 mg calcium (30% of daily value).

 

Photo courtesy of Getty Images (Delightfully baked fish)

 

November 22, 2017 |

Better Than Takeout

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In Good Taste

 

 

 

 

 

 

(Family Features) On busy weeknights, it can be easy to opt for Asian staples like beef and broccoli. Instead, try making your own cuisine at home with quick-cook noodles, from udon to lo mein.

“Popular takeout dishes and noodle bowls can be high in salt and unhealthy fats, but when you make it at home, you can opt for unsalted stocks and add flavor from herbs and spices,” said Dr. Wendy Bazilian, McCormick corporate dietitian. “It’s also easy to personalize with whatever fresh veggies you have in the fridge, from mushrooms to broccoli.”

For example, try Ginger Beef and Broccoli Stir-Fry or Pot Sticker Noodle Stir-Fry for fool-proof crowd pleasers. Or go rogue with your own noodle creation: pick a noodle, customize with broths and sauces, flavor with herbs and spices, add lean protein like chicken or shrimp and top with your favorite fresh or sauteed vegetables.

Find more inspiration at mccormick.com/simply-asia.

Ginger Beef and Broccoli Stir-Fry

Prep time: 15 minutes

Cook time: 10 minutes

Servings: 5

 

1/2       cup Kitchen Basics Unsalted Beef Stock

2          tablespoons reduced-sodium soy sauce

1          tablespoon honey

1          teaspoon McCormick Garlic Powder

1          teaspoon McCormick Ground Ginger

1/2       teaspoon McCormick Crushed Red Pepper

1          pound flank steak, thinly sliced

1/2       package (from 14-ounce box) Simply Asia Lo Mein Noodles

3          tablespoons vegetable oil, divided

1 1/2    cups broccoli florets

1          cup thinly sliced onion

1          tablespoon cornstarch

In medium bowl, mix stock, soy sauce, honey, garlic powder, ginger and red pepper until well blended. Reserve 1/3 cup of marinade. Place sliced flank steak and remaining marinade in large, re-sealable plastic bag; turn to coat well. Refrigerate 30 minutes.

Cook noodles according to package directions. Drain. Spread noodles on sheet pan. Set aside.

In large skillet on high heat, heat 2 tablespoons oil. Remove beef from marinade. Discard remaining marinade in bag. Add beef to skillet; stir-fry 3 minutes, or until beef is no longer pink. Using tongs, remove beef from skillet. Add remaining oil, broccoli and onion; stir-fry 3-5 minutes, or until tender-crisp.

In small bowl, mix reserved marinade and cornstarch until smooth. Add to skillet; stirring constantly, bring to boil on medium heat and boil 1 minute. Return beef and noodles to skillet. Cook and stir until heated through.

Tip: Place raw flank steak in freezer 30 minutes to make it easier to slice.

Nutrition information per serving: 395 calories, 15 g total fat, 4 g saturated fat, 58 mg cholesterol, 577 mg sodium, 38 g carbohydrates, 2 g fiber, 27 g protein.

Pot Sticker Noodle Stir-Fry

Prep time: 10 minutes

Cook time: 20 minutes

Servings: 5

1/3       package (from 14-ounce box) Simply Asia Udon Noodles

1          tablespoon oil

1          tablespoon minced fresh ginger

1          pound ground pork

1/2       cup Kitchen Basics Unsalted Chicken Stock

2          tablespoons reduced-sodium soy sauce

1          teaspoon McCormick Garlic Powder

1/8       teaspoon McCormick Crushed Red Pepper

1          cup shredded green cabbage

2          tablespoons finely chopped green onion

Cook noodles as directed on package. Drain. Set aside.

In large saucepan over medium heat, heat oil. Add ginger; cook and stir 30 seconds-1 minute, or until fragrant. Add ground pork; cook and stir until no longer pink. Drain fat.

Stir in stock, soy sauce, garlic powder and red pepper. Bring to gentle boil. Add noodles and cabbage; cook and stir 5 minutes, or until heated through. Remove from heat. Sprinkle with green onion.

Nutrition information per serving: 321 calories, 17 g total fat, 6 g saturated fat, 61 mg cholesterol, 480 mg sodium, 22 g carbohydrates, 1 g fiber, 20 g protein.

November 15, 2017 |

Quick, Flavorful Meal Ideas

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In Good Taste

 

 

 

 

 

 

 

(Family Features) It’s not always easy to make healthy food choices. When time is of the essence, look for delicious recipe ingredients that are convenient and easy to prepare while also offering great taste and health benefits.

In fact, 40 percent of American consumers said shorter cooking times are especially important when buying grocery items such as rice, grains and pasta, according to research from Statista, and 83 percent said taste is an important factor when purchasing food.

Ready in 10 minutes with flavor infused in every grain, Uncle Ben’s Flavor Infusions rice is ideal for those looking for quick and healthy meal options. With its one-step cooking process, it makes it easy for families to cook with their kids and quickly get dinner on the table. The re-sealable pouches ensure freshness for multiple uses, and any of the five flavors can be combined with fresh vegetables, proteins and herbs for a simple meal that’s ready in less than 20 minutes.

Simple recipe options using Flavor Infusions, such as Coconut Shrimp on Garlic-Butter Rice and Easy Thai Chicken Satay and Rice Salad, are quick meals the entire family can enjoy, even when short on time. Find more meal ideas at UncleBens.com.

Coconut Shrimp on Garlic-Butter Rice

BEN-0193

Servings: 4-6

1          can (13.6 ounces) unsweetened coconut milk

1          cup chicken broth

1-2       tablespoons red chili paste, to taste

1          teaspoon ground coriander

1          teaspoon sweet paprika

1          cup Uncle Ben’s Flavor Infusions Garlic & Butter Flavored Rice

1          pound shrimp, peeled and deveined

In 10-inch skillet, stir together coconut milk, chicken broth, chili paste, coriander and paprika.

Add rice and bring to boil; cover, reduce heat to low and cook 10 minutes. Stir in shrimp and cook 2-3 minutes, or until shrimp just turn pink.

 

Easy Thai Chicken Satay and Rice Salad

Servings: 4-6

Dressing:

BEN-0193

1/4       cup canned, unsweetened coconut milk

1/4       cup creamy peanut butter

1          tablespoon rice wine vinegar

1          tablespoon soy sauce

2          teaspoons red curry paste

1/8       teaspoon ground cayenne pepper

1-2       tablespoons hot water
Salad:

1          cup Uncle Ben’s Flavor Infusions Roasted Chicken

1 1/2    cups shredded rotisserie chicken

1          cup shredded carrots

1          cup sliced pea pods

1          cup sliced red pepper

1          avocado, pitted and sliced

4-6       red radishes, thinly sliced

2          tablespoons chopped peanuts

2          tablespoons chopped green onions

 

To make dressing: In small glass bowl, stir together coconut milk, peanut butter, rice wine vinegar, soy sauce, red curry paste, cayenne pepper and hot water; set aside.

Cook rice according to package instructions. Makes about 3 1/2 cups.

In center of individual plates, place about 1 cup rice. Arrange chicken, carrots, pea pods, red pepper, avocado, radishes, peanuts and green onions around rice then drizzle with dressing.

 

 

November 8, 2017 |

Sweet Seasonal Treats for Fall

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In Good Taste

 

 

 

 

 

 

 

 

(Family Features) Crisp fall days call for flavorful desserts that warm you from the inside out. There’s no better way to capture the flavor of fall than with dishes that celebrate traditional seasonal favorites like cinnamon, spice and tart, juicy apples.

These desserts are perfect for fall, and a secret ingredient makes them quick and easy so you have plenty of free time to work up an appetite and earn an extra bite (or two). Apple butter is more than just a spread for toast; it’s a versatile ingredient that can enhance your favorite recipes. With Musselman’s Apple Butter, made the old-fashioned way for perfect texture and a deep, rich flavor, you can make it simple to satisfy your craving for a taste of autumn at its best.

Find more fall tips and recipes perfect for sharing with your family at musselmans.com.

Caramel Crumble Bars

1          box (15 1/4 ounces) yellow cake mix, dry

1/2       cup butter, softened, plus 2 tablespoons, divided

3/4       cup Musselman’s Apple Butter, plus 3 tablespoons

1          egg

1          package (11 ounces) caramels, unwrapped

2/3       cup walnuts, chopped

2/3       cup flaked coconut, sweetened

2          tablespoons butter, melted

Heat oven to 350 F. Grease 13-by-9-inch baking pan.

With electric mixer on low speed, beat dry cake mix and 1/2 cup softened butter until mixture is crumbly. Spoon 1 cup cake mix mixture into medium bowl; set aside.

Add 3/4 cup apple butter and egg to remaining mixture. Beat on medium speed until smooth and creamy.

Spread evenly into pan. Bake 20 minutes, or until starting to brown and top is set.

Place caramels, 2 tablespoons butter and remaining apple butter in microwavable bowl. Microwave on high 3-4 minutes, stirring every 30 seconds until smooth and melted.

Pour caramel mixture evenly over partially baked crust. If caramel has cooled and set, microwave 1 minute until soft and pourable.

Combine walnuts, coconut and 2 tablespoons melted butter with reserved cake mix mixture. Mix until crumbly.

Break up topping and sprinkle evenly over caramel.

Bake 16-18 minutes, or until topping is starting to brown. Cool completely before cutting into bars.

 

Easy Apple Pie Bars

Prep time: 20 minutes

Cook time: 1 hour

Servings: 20

Nonstick cooking spray

7          cups Granny Smith apples, peeled, cored and diced

1          cup Musselman’s Apple Butter

1 1/2    teaspoons vanilla extract, divided

1/2       cup brown sugar

2          frozen pie crusts, defrosted

1          egg white

2          tablespoons sugar

1/2       teaspoon ground cinnamon

1          cup powdered sugar

2          tablespoons milk

Heat oven to 350 F. Grease 9-by-13-inch pan with nonstick cooking spray.

Place diced apples in large mixing bowl. Add apple butter, 1 teaspoon vanilla and brown sugar. Mix until apples are evenly coated.

Place one pie crust in bottom of greased pan. Slowly stretch out crust to cover pan’s bottom. Cut some edges off, if necessary. Spread apple filling evenly over crust.

With rolling pin, roll second crust to make it same size as pan. Place second crust on top of apple pie filling and tuck down edges to cover.

To make topping: In small bowl, whisk egg white until foamy and brush over crust. In another bowl, combine sugar and cinnamon, and sprinkle evenly over crust.

Bake 50-60 minutes until crust is golden brown. Remove from oven and cool slightly before cutting.

To make glaze: In small bowl, combine powdered sugar, milk and remaining vanilla, and whisk until smooth. Drizzle over cooled bars and serve.

November 1, 2017 |
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