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Quick and Easy Breakfasts for Busy Families


In Good Taste







Try these high protein breakfast recipes with milk to power your day

(Family Features) Everyone knows breakfast is the most important meal of the day, but the chaos of trying to get the whole family ready in the morning can sometimes make it fall by the wayside. That’s why it’s important to have quick, easy and nutritious breakfast ideas and recipes on hand, especially ones even picky eaters will enjoy.

Eating a breakfast with enough protein can help start the day off right with energy and focus. Many experts now recommend getting 25-30 grams at every meal, including breakfast. However, a typical breakfast only contains an average of 13 grams of protein. One easy way to increase the protein content of your morning meal is to add an 8-ounce glass of milk. Every 8-ounce glass of milk – whether organic, flavored or white – provides nine essential nutrients, including eight grams of high-quality protein to help start the day on the right foot.

So, power up with protein in the morning with recipes like this herbed cream cheese and egg sandwich. When paired with a glass of milk, it provides 27 grams of protein – a perfect start to those busy days. For even more easy breakfasts powered with protein, visit

Herbed Cream Cheese and Egg Sandwich12908

Recipe courtesy of Kath Eats Real Food Blog


2          slices whole wheat bread

2          tablespoons light cream cheese

1/2       teaspoon herbs de Provence

1          teaspoon butter

1          egg

Put two slices of bread into toaster.

Allow cream cheese to soften and mix in herbs.

Heat skillet to medium and add butter.

When butter melts, crack in egg and cook for 3-4 minutes, flip and cook for 1-2 minutes more, until yolk is cooked through.

Spread herby cream cheese on toast and top with egg.

Serve with 8-ounce glass of milk.

Nutrition information: 510 calories; 14 g fat; 7 g saturated fat; 215 mg cholesterol; 27 g protein; 64 g carbohydrates; 8 g fiber; 900 mg sodium; 370 mg calcium (35% of daily value). Nutrition figures based on using fat free milk and Great Harvest Honey Wheat bread, and include an 8-ounce glass of milk

October 21, 2015 |

Palate Pleasing Fall Pairings


In Good Taste








(Family Features) Beyond breakfast and dessert, a satisfying glass of milk complements a range of culinary flavors, from savory to sweet to spicy, adding delicious taste and unique mouth feel to every bite. From tried and true traditional pairings, such as peanut butter and jelly sandwiches, to exciting new culinary tastes, pairing milk with food makes for a complete and satisfying dining experience.

“It’s widely accepted that adding an unexpected ingredient – such as a touch of salt to watermelon – can enhance flavors in notable ways,” said Steve James, executive director of the California Milk Processor Board, creators of the iconic got milk? campaign. “We’ve applied that same principle to our new Food Loves Milk campaign, which features exciting food pairings inspired by the latest culinary trends. Whether you’re enjoying a rich peanut butter and jelly sandwich, or spicy eggs with Sriracha, a refreshing glass of milk is the ultimate pairing beverage.”

Pairing foods and beverages that complement each other is a natural and satisfying way to construct meals. Savory and sweet nuances from a variety of cultures and unexpected ingredients can enhance flavors and add fresh appeal. California, with its diverse population, is impacting the American palate in new and exciting ways. Inspired by California’s growing foodie culture, the Food Loves Milk campaign includes exciting taste adventures such as Spicy Sriracha Penne, Mexican Chocolate Bread Pudding, Korean Fried Chicken and Mediterranean Fire Roasted Chiles.

“Milk is a versatile and unique beverage that complements a range of exciting flavors, from savory to spicy to sweet,” James said. “For generations, milk has had a healthy relationship with food, pairing perfectly with traditional favorites. These new innovative milk pairings offer a delicious new way to enjoy milk.”

For pairing suggestions and more information about the “Food Loves Milk” campaign, visit and follow got milk? on Facebook, Twitter and Instagram.

Roasted Chori-Chicken
Recipe courtesy of Chef Manny Carr of Lela’s Restaurant, Fresno, California12903
Servings: 4

4     tablespoons corn or vegetable oil
4     airline, skin-on chicken breasts
salt and pepper, to taste
3     tablespoons extra virgin olive oil
3     ears of corn, roasted, kernels sliced off
1     red onion, julienned
2     red bell peppers, julienned
1     teaspoon ground cumin
1     teaspoon minced garlic
1     tube high-quality beef chorizo
1 1/4     cups all-purpose flour
2 1/2     cups whole milk
1     bunch cilantro, chopped
salt and pepper, to taste

1     small bag potato chips, semi-crushed
1/4     cup diced green onion

For chicken: Heat oven to 400 F. In saute pan, heat corn or vegetable oil over medium heat until it starts to smoke. While oil is heating up, season chicken with salt and pepper and lay skin-side down. Cook about 1 minute before placing pan in oven. Roast chicken for 10-12 minutes, turning every 4 minutes until done.

For veggies: In another saute pan, heat olive oil. Add corn, onion and peppers and saute for about 4 minutes, then add cumin, minced garlic and dash of salt and pepper.

For gravy: In small pot, cook chorizo on medium heat, constantly stirring. Do not strain oil. Add flour and keep stirring. Slowly add milk and let simmer for 1 minute. Continue adding milk until desired thickness. Finish by adding chopped cilantro and salt and pepper, to taste.

To serve, plate chicken over sauteed vegetables and pour gravy over both, as desired. Top with semi-crushed potato chips and green onions, and pair with glass of milk.

Source: Got Milk?

October 14, 2015 |

Enhance Pasta Night


In Good Taste







(Family Features) If you’re looking for new ways to enjoy the delightful flavors of veggies, you may find inspiration in unexpected places. Pasta provides the perfect backdrop for a medley of your favorite garden flavors, but you can take those dishes to a whole new level with a little update to your everyday meal.

Building your dish around flavored pasta allows you to instantly create layers of deliciously palate-pleasing tastes and textures. One way to brighten up your flavor is with new Buitoni vegetable-infused pasta, which is inspired by the abundant gardens of Italy.

This unique style of pasta is created by folding real vegetables into the dough for a visually stunning pasta. For example, the pasta in this recipe for Red Pepper Ravioli with Pan-Roasted Corn features pureed sweet red pepper incorporated directly into the dough for a rich combination of color and flavor.

Find more ideas to enhance your everyday meals at

Red Pepper Ravioli with Pan-Roasted Corn12780_A
Prep time: 10 minutes
Total time: 30 minutes
Serves: 4

1     package (9 ounces) Buitoni Refrigerated Sweet Bell Pepper & Roasted Chicken Ravioli
3     tablespoons extra-virgin olive oil, divided
2     tablespoons unsalted butter, divided
Sea salt and ground black pepper
1 1/2     cups frozen corn, thawed
1-2     cloves garlic, finely chopped
2     tablespoons torn fresh basil leaves
1/4     cup Buitoni Refrigerated Freshly Shredded Parmesan Cheese

Prepare pasta according to package directions, reserving 1 cup cooking water. Transfer pasta back to saucepan; add 1 tablespoon oil and 1 tablespoon butter. Season with salt and pepper. Cover and keep warm.

In large skillet over medium heat, add remaining 2 tablespoons oil with remaining 1 tablespoon butter. Add corn; cook without stirring 10 to 15 minutes or until brown around edges. Add garlic; cook, stirring occasionally, 1 minute or until corn is uniformly browned. Stir in 1/2 cup reserved cooking water. Cook 2 minutes, stirring to loosen brown bits.

Pour corn mixture over pasta; toss gently to coat. Add remaining pasta water if needed. Season with salt and pepper. Sprinkle with basil. Serve with cheese.

Ravioli with Brown Butter and Asparagus
Prep time: 5 minutes
Total time: 15 minutes
Serves: 8

1     package (18 ounces) Buitoni Refrigerated Three Cheese Asparagus Ravioli 1/2     pound thin asparagus, cut into 2-inch pieces (tough ends discarded)
4     tablespoons unsalted butter
Sea or kosher salt to taste
1/4     teaspoon crushed red pepper flakes
2     tablespoons Buitoni Refrigerated Freshly Shredded Parmesan Cheese
2     tablespoons chopped fresh parsley, chervil or basil

Prepare pasta according to package directions, adding asparagus during last 3 minutes of cooking. Drain.12780_B

In medium saucepan over medium heat, melt butter, whisking occasionally, until butter solids turn golden brown. Season with salt and red pepper flakes; add asparagus and cooked pasta. Toss gently to coat.

Top with cheese and parsley. Serve immediately.
Source: Buitoni










October 7, 2015 |

A Hearty Twist on Homemade Meals


In Good Taste







(Family Features) When you think of fall comfort foods, you think of those hearty meals from home: rich stews, soups and chili, pot pies and one-pot dishes. This year, put a new twist on those tastes of home.

Sorghum, a grain that resembles bulgur or wheat berries, is a healthy and tasty way to add variety to your favorite comfort foods. You can use sorghum in its whole grain form or pearled for great tasting, healthy dishes just like you would use rice. Its mild taste absorbs other flavors well, and its hearty texture is ideal for cool-weather recipes. What’s more, sorghum boasts an impressive nutritional profile. Naturally gluten free, it’s a hearty, soft bite solution to meeting the goal of 2-3 servings of whole grains each day.

Easy to prepare ahead and freeze, sorghum doesn’t compromise quality and also lends convenience to dishes that will warm you from the inside out. For best results, soak the whole grain overnight in cool water, then drain and cook 1 cup of sorghum in 3 cups of water – 35 minutes for pearled sorghum and 45 minutes for whole grain sorghum.

Find a new comfort food favorite with this risotto dish, and explore more recipes at

Sorghum Butternut Squash Risotto12862_A
Recipe courtesy of Barbara Kliment, Nebraska Grain Sorghum Board
Serves: 6

4     cups chicken broth
1     large vanilla bean or 1 tablespoon vanilla paste
3     cups peeled butternut squash, cut in 1-inch cubes
2     tablespoons butter, plus 1 tablespoon
1/2     cup chopped onion
1 1/2     cups pearled sorghum
1/2     cup dry white wine
1/2     cup grated Parmesan
1/2     teaspoon salt
pepper to taste
chives for garnish (optional)

In medium saucepan, warm broth over medium-high heat. Cut vanilla bean in half lengthwise; scrape out seeds and add with bean to broth. (Or use vanilla paste.)

Bring to simmer; reduce heat to low. Add squash and cook until tender, about 5 minutes. Use slotted spoon to remove squash to a separate dish. Turn heat on broth to very low and cover to keep warm.

Meanwhile, in large, heavy saucepan, melt 2 tablespoons butter over medium heat. Add onion; saute until tender, about 3 minutes. Add sorghum; stir to coat with butter. Add wine and simmer until almost evaporated, about 3 minutes. Add 1 1/2 cups broth, cover and cook until almost completely absorbed, about 10-15 minutes. Continue cooking, adding 1/2 cup of broth at a time, stirring constantly, allowing broth to be absorbed before adding more until sorghum is tender but still firm to bite and creamy, about 20 minutes total.

Discard vanilla bean. Turn off heat; gently stir in squash, cheese, remaining butter, salt and pepper. Transfer to serving bowl and sprinkle with chives or additional Parmesan. Serve immediately.

Source: United Sorghum Checkoff Program


September 30, 2015 |

Get Schooled: Creative Lunchbox Ideas


In Good Taste







Family Features) It’s time for sandwiches to move aside, because this school year bento-box style lunches reign king on campus. Bento boxes provide not only the space for healthy and nutritious food choices, but also creativity. Isn’t it time for lunch to be more fun?

Nutrition blogger and mom of two, Sally Kuzemchak, uses Lil Snappers kid-sized fruit when she creates bento box lunches because they are easy for little students to hold, serving size proportionate and each 3-pound pouch provides enough fruit for lunches and snacks for an entire week. On top of that, the fruit can be sliced up for dipping in almond butter or yogurt sprinkled with cinnamon or cut up into a fruit salad, perfect for the three or four compartments in a bento box.

Studies indicate healthy eating can influence the cognitive ability and intelligence levels of students, and balanced midday meals of fruits, proteins, carbohydrates and healthy fats are best. For a well-rounded lunch, parents can fill bento boxes with fresh pasta alongside sliced carrots and grapes, taco fixings with a Lil Snappers apple or a fun and creative meal-on-a-stick to keep school-aged children satisfied throughout the day.

Preparing healthy, filling lunches shouldn’t be difficult, and with bento-box style meals your kids will never be bored. With a little preparation and recipe inspiration, crafting back to school lunches will be a breeze. For additional recipes and information, visit and look for them at your local grocery store.

Apple-Tuna Treasure Chest12878_A
Servings: 2

2     Stemilt Lil Snappers Kid Size Apples
1     can (6-ounces) white albacore tuna, packed in water, drained
2     tablespoons mayonnaise
1/2     teaspoon honey mustard
1/2     carrot, finely diced
salt and pepper, to taste

Slice off top one-third of each apple; set aside. Using small teaspoon or grapefruit spoon, core-out center of each apple base (working outward from centermost part of fruit), leaving 1/4-inch outer edge; set aside.

In small bowl, mix tuna, mayonnaise, mustard and carrot. Season to taste. Spoon 1/4 cup of tuna salad into each apple, top with top one-third of apples, tilted slightly to resemble a chest being opened.

Use playful, pirate-themed cupcake holders and flagged toothpicks to make for fun presentation and easy clean-up.

Apple Turkey Cheese Kabobs 12878_B
Servings: 2

1     Stemilt Lil Snappers Kid Size Apple, cored not sliced
1     block (3 ounces) low-fat cheese
1    slice oven-roasted turkey, cut 1/4-1/2-inch thick
2     bamboo skewers

Core apple and slice in half vertically.

Place two halves on cutting board, flesh side down, and slice each into 3-4 slices, from stem end to bottom to resemble half-moon. Set aside.

Cut 2-3 1/2-inch slices from block of cheese and, depending on dimensions of cheese block, cut each slice again to create square or triangle shape, as preferred.

Cut cubes of turkey from slice, or, using 1 1/2-2-inch round cutter cut rounds of turkey from slice. Then cut each round in half.

Thread pieces onto skewers, alternating between apple slices, cheese and turkey.
Source: Lil Snappers






September 23, 2015 |

Autumn Baking Trends Worth Falling For


In Good Taste







(Family Features) As the seasons shift from summer to fall, you can begin looking forward to warm flavors and fresh inspiration with new takes on favorite comfort foods inspired by the 2015 Baking and Decorating Trends from the Wilton Test Kitchen. Check out a few fall favorites, featuring trend-worthy flavor combinations we’re sure you’ll fall in love with too.

Middle Eastern and North African flavors have become increasingly popular ingredients in baking and other sweet treat making. Wilton’s Cinnamon and Aleppo Pepper Braided Loaf recipe is reminiscent of classic cinnamon bread, but served with a side of sass as it weaves in a mild, almost citrus-like heat with Aleppo peppers.

For dessert, tap in to the “fruitful possibilities” trend with this Hard Apple Cider Tart. The tart plays up crisp, light apple flavor with a refreshing bite of hard cider. Produce sections are piled high with ever-expanding selections of fruit. Each type boasts its own signature flavor, texture, fragrance and color.

For more flavor and recipe inspiration, visit

Cinnamon and Aleppo Pepper Braided Loaf     12864_A
Serves: 12-14

6    tablespoons butter, softened
1/4    cup granulated sugar
2    tablespoons all-purpose flour
1    tablespoon ground cinnamon
1    teaspoon crushed Aleppo pepper

1    package (16 ounces) hot roll mix
1    cup warm water
1/4    cup butter, softened
1    egg
1    egg yolk
1/2    cup all-purpose flour

Heat oven to 350 F. Prepare 9-by- 5-inch loaf pan with vegetable spray.

In small bowl, stir together butter, sugar, flour, cinnamon and Aleppo pepper bowl until well combined.

In large bowl, stir together hot roll mix and included yeast packet. Add water, butter, egg and egg yolk; stir until dough forms (dough will be very sticky). Turn out onto well-floured surface and knead 1/2 cup flour in until smooth dough forms, about 5 minutes. Cover and let rest 5 minutes.

Roll dough into 20-by-12-inch rectangle. Spread filling evenly over dough surface. Roll up from long end as for cinnamon rolls, pinching seam and ends to seal. Cut log in half lengthwise. Twist pieces together and place in prepared pan in “S” shape, tucking ends under. Cover pan and let rise in warm area 15 minutes.

Uncover loaf and bake 30- 35 minutes or until loaf is golden brown and sounds hollow when tapped. Let cool in pan on cooling grid 5 minutes then turn out onto grid to cool completely.

Hard Apple Cider Tart12864_B
Serves: 10-12

1/2    cup (1 stick) butter, melted
1/4    cup granulated sugar
1/2    teaspoon Wilton Pure Vanilla Extract
1/4    teaspoon salt
1 3/4    cups all-purpose flour

1    tablespoon granulated sugar
1/8    teaspoon ground cinnamon
Pinch of salt
2    medium red baking apples, such as Braeburn, cored and sliced 1/8-inch thick

1    bottle (12 ounces) hard apple cider
3    tablespoons light corn syrup
2    tablespoons granulated sugar

Heat oven to 350 F. Prepare 9-inch tart pan with vegetable spray.

In large bowl, stir together melted butter, sugar, vanilla and salt. Add flour; stir until just combined. Evenly press into bottom and up sides of pan. With fork, prick dough all over. Refrigerate 30 minutes.

Remove tart from refrigerator; bake 12-14 minutes or until lightly browned. Cool completely.

In small bowl, combine sugar, cinnamon and salt. Arrange apples in tart pan in overlapping circular pattern, working from outside in. Sprinkle with cinnamon sugar mixture.

Bake on cookie sheet 55-60 minutes until apples are soft and crust is golden brown.

While tart bakes, make glaze. In large skillet, cook cider over medium heat until liquid has reduced to 2 tablespoons, about 10-15 minutes. Reduce heat to low; add corn syrup and sugar. Stir continuously until sugar has dissolved. Remove from heat and cool.

Re-warm glaze over low heat, if needed, and brush on tart when it is removed from the oven. Cool tart completely in pan on cooling grid.

Source: Wilton Products


September 16, 2015 |

F-U-N Learning with Food


In Good Taste







(Family Features) If you’re searching for ways to get little ones excited about learning, try combining fun and function, using food as your teaching tool. Foods that come in letter shapes are a great way to introduce young learners to the alphabet and make learning delightfully F-U-N.

Although it may contradict the popular mealtime mantra to “quit playing with your food,” teaching children to recognize letters using a familiar food, such as cereal, can actually be a great way to promote literacy and a love of reading early on.

You can get started promoting the joys of learning with these “snacktivities” to make snack time as entertaining as it is educational for your littlest family members. Use a nutrient rich cereal, such as Post Alpha-Bits, so when letters start disappearing into those tiny tummies, you can feel good knowing each serving provides 12 of the essential vitamins and minerals growing kids need.

For more great recipes your family will love, visit

Family tree12473_A
Draw a big tree with lots of branches on construction paper. After the tree is drawn, write out each family member’s name on the branches with colorful markers. Encourage your little ones to match the letters you have written with letters from the Alpha-Bits box. Let them glue the cereal pieces to the tree so you can display their works of art on the refrigerator.

Vowel play
Give your little one a one-cup serving of Post Alpha-Bits and ask them to eat all of the consonants and leave only the vowels. They’ll learn their letters a little better and get 20 grams of whole grains along the way.

ABC Crispy Bars
1/4     cup (1/2 stick) butter or margarine
1     package (10.5 ounces) miniature marshmallows
8     cups Post Alpha-Bits Cereal
Alphabet-shaped cookie cutters

Line 13-by-9-inch pan with foil; lightly grease foil.

Microwave butter in large microwavable bowl on high for 45 seconds or until melted. Add marshmallows and mix well.

Microwave on high for 1 1/2 minutes or until marshmallows are completely melted and mixture is well blended, stirring after 45 seconds.

Stir in cereal.

Press cereal mixture firmly into prepared pan. Cool.

Using the alphabet-shaped cookie cutters, cut cereal mixture into 12-15 pieces.12473_B

Store in airtight container at room temperature.

Source: Post Foods














September 9, 2015 |
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