5 reasons to eat more tart cherries

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(Family Features) If you want to add superfoods to your diet in the new year, Montmorency tart cherries may be perfect for you.

Montmorency is the variety of tart cherries grown in America, primarily on small family farms. Compared to sweet cherries that are typically eaten fresh during the summer season, tart cherries are available year-round as dried, frozen, canned, juice and juice concentrate.

Decades of scientific research has shown Montmorency tart cherries are deserving of their superfood reputation. Here are five reasons to enjoy them more often:

Sleep: Tart cherries are one of the few food sources of melatonin and have been the focus of multiple sleep studies.

Exercise recovery: Tart cherry juice has become a popular exercise recovery drink for athletes.

Arthritis and gout: Studies have explored the impact of Montmorency tart cherry juice consumption on gout attacks and arthritis symptoms.

Heart health: Montmorency tart cherry research has examined blood pressure and blood lipids.

Versatility: Although they remain perfect for pie, tart cherries can easily transition from sweet to savory, adding complex flavors to oatmeal, smoothies, salads, granola bars, trail mix and grain bowls.
Look for dried U.S.-grown tart cherries at the store and online for enjoyment and health. Find more recipes and scientific research at ChooseCherries.com.

Tart cherry bedtime bites
Recipe courtesy of the Cherry Industry Administrative Board

Yield: 12 bites
6 medjool dates, pitted
1/2 cup dried tart cherries
1/2 cup finely shredded coconut flakes
3/4 cup unsalted cashews
1 teaspoon almond extract
1 pinch fine sea salt

In food processor, process dates until broken into pea-sized bits. Add dried tart cherries, coconut flakes, cashews, almond extract and sea salt; process until combined. Form into 12 balls and chill two hours.

Tart cherry overnight oats
Recipe courtesy of the Cherry Industry Administrative Board

Servings: 2
1 cup dried tart cherries, plus additional for topping (optional)
1 cup old-fashioned oats
1 cup almond milk
1/2 cup slivered almonds, plus additional for topping (optional)
2 tablespoons tart cherry concentrate
2 tablespoons chia seeds
1/2 teaspoon cinnamon
honey, for topping (optional)

In large jar or container, mix cherries, oats, milk, almonds, cherry concentrate, chia seeds and cinnamon. Cover and refrigerate overnight.
Spoon into bowls and enjoy cold or warmed up. Drizzle with honey or sprinkle with extra dried tart cherries and almonds, if desired.

Positive Changes to Make in 2022

Fish taco bowl
(Family Features) Before you completely overhaul the way you live, keep in mind making positive changes may just be a few simple steps away. Starting small with attainable goals can help keep you on the right track throughout the year.

Drink more water
Preventing dehydration, keeping a normal body temperature and lubricating joints are all benefits of drinking enough water daily. Try carrying a reusable bottle as a reminder, choosing water over sugary drinks and opting for water when dining out.

Learn to cook 
If you’re not comfortable in the kitchen, start with simple recipes that don’t force you to sacrifice flavor. After all, an eating plan is easier to stick to when you enjoy the foods you’re making. For example, baja fish taco bowls take just 20 minutes for a spicy, fresh-flavored family dinner.

Eat more whole grains
Skip refined grains and instead opt for whole grains like brown rice and quinoa, which offer a more complete package of health benefits. You can be confident in options like Boil-in-Bag Brown Rice and Tri-Color Boil-in-Bag Quinoa from Success Rice, which are ready in just 10 minutes to help remove the guesswork in cooking while giving home cooks more time to focus on elevating dishes for loved ones.

Find more delicious recipe inspiration at SuccessRice.com.

Baja Fish Taco Bowls

Prep time: 10 minutes
Cook time: 10 minutes
Servings: 4

2 bags Success Tri-Color Quinoa
2 tablespoons olive oil
4 white-fleshed fish fillets (5-6 ounces each)
1 teaspoon Cajun seasoning
1/2 teaspoon salt
3/4 cup plain Greek yogurt
1 tablespoon lime zest
1 teaspoon lime juice
1/4 teaspoon ground cumin
4 cups packed baby kale
1 ripe avocado, halved, pitted, peeled and thinly sliced

Prepare quinoa according to package directions.
In large skillet over medium heat, heat oil. Season fish with Cajun seasoning and salt. Cook 2-3 minutes per side, or until fish is lightly browned and starts to flake. Set aside.
In small bowl, stir yogurt, lime zest, lime juice and cumin.
In medium bowl, toss quinoa with kale. Divide between four bowls. Top each with fish, sliced avocado and dollop of yogurt and lime crema.
Substitutions: Taco seasoning or chili powder can be used in place of Cajun seasoning. Arugula or baby spinach may be used instead of kale.

A Cheesy Winter Warm-Up

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(Family Features) Few dishes are a standard go-to like burgers. While traditional beef patties come to mind for many, there are also healthy protein options to satisfy that burger craving without sacrificing flavor.
For example, salmon is a nutritionally well-rounded alternative that offers a variety of health benefits, and an option like gluten-free Trident Seafoods Alaska Salmon Burgers are made with wild, sustainable, ocean-caught whole filets with no fillers and are lightly seasoned. Topped with melted cheddar then piled on top of fresh arugula, peppered bacon and zesty mayo, these Alaskan Salmon Burgers with Peppered Bacon are a twist on tradition that can help you put a protein-packed, flavorful meal on the table in minutes.
Find more healthy seafood recipes at tridentseafoods.com.

Alaskan Salmon Burgers with Peppered Bacon 

Prep time: 13 minutes
Servings: 4

1/2 cup mayonnaise
1 1/2 tablespoons lemon juice
1/2 teaspoon lemon zest
1 box (11.2 ounces) Trident Seafoods Alaska Salmon Burgers
4 cheddar cheese slices
4 seeded burger buns, split and toasted
4 cups arugula
6 strips peppered bacon, cooked
12 bread-and-butter pickles, drained

In small bowl, combine mayonnaise, lemon juice and lemon zest. Season with salt and pepper. Set aside.
Cook salmon burgers according to package directions. When almost cooked through, top each with slice of cheese, cover and cook until melted.
Spread cut sides of buns with mayonnaise and top bottom buns with arugula. Cover with salmon burgers, bacon, pickles and top buns.

A Cheesy Winter Warm-Up

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(Family Features) One of the easiest ways to warm up at the end of a winter day — both inside and out — is by sharing a comforting meal with loved ones.
Getting your whole family to the table can be surprisingly easy when a savory dish like Cheesy Spinach Ravioli awaits. This recipe offers a kid-friendly way to get a serving of greens along with favorite flavors. Originally started by an Italian mother more than 80 years ago, having a delicious jar of RAGÙ sauce in hand, with its distinctive yellow cap, can help anyone create this mouthwatering recipe and quick real-world dishes at home.
Visit Ragu.com to find more winter recipe inspiration.

Cheesy Spinach Ravioli

Prep time: 10 minutes
Total time: about 1 hour
Yield: 17-20 ravioli

3 cups all-purpose flour, divided
1 pinch salt
1/4 teaspoon garlic powder
1/2 teaspoon olive oil
4 whole eggs
2 egg yolks

1/2 teaspoon olive oil
2 cups chopped spinach, fresh or frozen
1 pinch salt
1 pinch pepper
1 container (15 ounces) ricotta cheese

1 jar (24 ounces) RAGÙ Old World Style Traditional Sauce
shredded mozzarella cheese
2 chopped basil leaves
2 chopped sprigs rosemary
grated Parmesan cheese (optional)

To make dough: Place 2 1/2 cups flour in bowl and make hole in center. Add salt, garlic powder, olive oil, eggs and egg yolks to hole. Slowly bring flour into middle and knead into ball. Cover with bowl and let rest 20 minutes.
To make filling: In pan over medium heat, add olive oil; add spinach, salt and pepper then saute until spinach is wilted. Let cool then mix in ricotta cheese; set aside.
Cut dough in half. Sprinkle remaining flour on large cutting board and roll dough to 1/8-inch thickness. Cut into rectangle then cut into 2-3-inch squares. Set scraps aside. Brush water on squares then spoon 1 teaspoon spinach-ricotta filling in center of every other square. Top with remaining squares. Use fork to crimp edges. Repeat with remaining dough. Form scraps into ball and repeat.
Put ravioli in boiling water, 8-10 minutes; they will rise to top when done.
In saucepan over medium heat, heat sauce until simmering.
Place ravioli on plate and top with warm sauce, mozzarella cheese, basil and rosemary. Grate Parmesan cheese on top, if desired.

A hall of fame feast for homegating fans

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(Family Features) Gathering your team to plan for a truly memorable game day at home starts with almost everyone’s favorite part of the festivities: the food. From meaty meals and zesty appetizers to sweet, long-lasting snacks, fuel your crowd with recipes that keep them coming back from kickoff to overtime.

One superstar of the menu at many homegating parties is salsa, whether it’s used as a finishing touch in recipes or as a standalone snack to enjoy with chips, veggies or other pairings. In fact, according to the Game Day Eats Report from Fresh Cravings, 22% of guests would insist on running out to pick up salsa if it wasn’t available for the feast; 18% would even be devastated and consider leaving.

Chef Anthony Serrano recommends a Cast-Iron Smoked Queso Dip as a go-to option for armchair quarterbacks.

This crowd-pleaser makes game day worth celebrating, especially if you use a salsa with high-quality ingredients like vine-ripened tomatoes, crisp vegetables, zesty peppers and spices found in Fresh Cravings Salsas. Their flavor-packed, vibrant recipe offers a homemade-tasting alternative to the softer, duller blends of jarred salsa.

To find more championship-level game day recipe inspiration, visit FreshCravings.com.

Cast-Iron Smoked Queso Dip

Recipe courtesy of chef Anthony Serrano

2 cups cheddar cheese
1 cup Monterey Jack cheese
1 teaspoon almond flour
1 cup heavy cream
1 cup Fresh Cravings Restaurant Style Salsa
1 teaspoon paprika
1 teaspoon sea salt
1/4 cup cooked chorizo
1 teaspoon liquid smoke
cilantro, for garnish
diced bell pepper, for garnish

In cast-iron pan, mix cheddar cheese, Monterey Jack cheese and almond flour. Pour in heavy cream and salsa; bring to gentle simmer. Whisk while simmering 5-7 minutes, or until queso dip begins to thicken. Add paprika, salt, chorizo and liquid smoke; adjust seasoning as necessary.
Garnish with cilantro and bell pepper.

3 Holiday Hosting Hacks

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(Family Features) Despite a busy holiday schedule, you can take the stress out of entertaining and cooking by planning ahead and simplifying your menu.
Consider these tips from the entertaining experts at Sunkist and food blogger, podcaster and TV host Brandi Milloy for a fresh spin on your festivities.

Start with showstopping recipes
When hosting for the holidays, visual dishes that look as good as they taste lend themselves toward seasonal celebrations. Try shareable creations like this Baked Camembert Wreath with Navel Orange and Cranberry for a fun way to beautify your table.

Serve seasonal ingredients
For added flavor in favorite dishes, look for easy-to-find, in-season ingredients like Sunkist Navel oranges, which are at their peak and deliciously sweet. Perfect for snacking or adding to recipes from cocktails to desserts, they support your immune system by offering 90% of your daily vitamin C.

Wind down with movie night
A final touch of family festivity can be found in an evening spent watching a holiday classic. Gather loved ones, lay out favorite snacks and treats then look to the big screen for a fun way to relax and take in the joy of the season.
For more recipe ideas and ways to celebrate the holidays, visit Sunkist.com.

Baked Camembert Wreath with Navel Orange and Cranberry

Recipe courtesy of Brandi Milloy on behalf of Sunkist

Prep time: 2 hours
Cook time: 15 minutes
Servings: 6

1 Sunkist Navel orange
1 can (8 ounces) jellied cranberry sauce
1/2 teaspoon red pepper flakes
1 camembert cheese wheel
1 bag (25 ounces) frozen Parker House style rolls, thawed
 sprigs rosemary, for garnish
sprigs thyme, for garnish

In bowl, add zest and juice from orange.
Add jellied cranberry sauce and red pepper flakes; mix. Store in airtight container in refrigerator until ready to use.
Cover baking sheet or round pizza stone with parchment paper.
Using cheese wheel as guide in center, arrange rolls around cheese leaving about 1/4-inch space between rolls.
Create two concentric circles of rolls around cheese then place cheese back in refrigerator and let dough rise 2 hours.
Heat oven to 325 F.
Remove top of rind from cheese wheel and place in center of dough. Bake 7-8 minutes.
Remove from oven and add orange cranberry sauce. Bake 7-8 minutes until bread is golden and cheese is melted and bubbly.
Garnish with sprigs of rosemary and thyme.

Say yes to yogurt with a better-for-you snack

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(Family Features) Changing daily habits, like what you eat, can enhance your overall wellness. However, it doesn’t have to mean forgoing favorite flavors or skipping out on delicious snacks.
Treating yourself in health-conscious ways is an important tactic to keep your health goals on track. In fact, healthy eating isn’t about restricting yourself; good nutrition simply starts with a balanced plate. By incorporating nutrient-rich options like milk and dairy foods, fruits, vegetables, whole grains and lean proteins, you can establish an eating pattern that supports wellness and an overall healthy lifestyle.
This Chocolate and Strawberry Greek Yogurt Bark offers a sweet snack that curbs cravings without ditching your daily commitment to a balanced diet. With 1/4 cup of plain non-fat Greek yogurt per serving, you’re making a responsible decision at snack time because, when it comes to good nutrition, dairy is an irreplaceable source of essential nutrients.
Dairy foods provide nutrients that people need to grow and maintain stronger bodies and minds. While Americans consume about two dairy servings per day on average, adding just one more serving can help fill dairy and nutrient gaps.
Add more dairy to your diet with this easy-to-make snack and find more better-for-you recipes at MilkMeansMore.org.

Chocolate and Strawberry Greek Yogurt Bark
Recipe courtesy of Jenn Fillenworth, MS, RDN, of “Jenny With the Good Eats” on behalf of Milk Means More
Prep time: 5 minutes
Servings: 12

3 cups plain non-fat Greek yogurt
1/3 cup honey, plus additional for drizzling, divided (optional)
1 teaspoon vanilla
1/4 cup melted dark chocolate
1/2 cup strawberries
1/2 cup dark chocolate chips

In medium bowl, combine Greek yogurt, honey and vanilla.
On parchment-lined baking sheet, spread Greek yogurt mixture to 1/4-inch thickness. Drop spoonfuls of melted chocolate onto yogurt and use toothpick to drag in circles. Press strawberries and chocolate chips into yogurt. Freeze at least 3 hours.
Remove from freezer and break into pieces.

Quick, cozy breakfast for cold, busy mornings

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(Family Features) It’s often a challenge on cold, dreary days to pull yourself out from under the warm covers. Even though you know the importance of a satisfying breakfast before heading to work or dropping the kids off at school, that cool chill may keep you hitting snooze.
On those cold and busy mornings when breakfast seems impossible, turn to a solution like Minute Ready to Serve microwavable cups for a quick, cozy breakfast. Ready in 90 seconds or less, the cups offer a fast and easy meal that helps you spend less time cooking and more time enjoying the small moments that happen when you can slow down.
When a weekday calls for an on-the-go breakfast, make quick work of your morning meal with this Breakfast Scramble for a filling option without the unnecessary additives. Made with just four ingredients — eggs, sausage, cheese and white rice — it’s perfect for a busy lifestyle. Plus, it can be customized any way you like with toppings like avocado, tomatoes, fresh herbs and more.
Visit MinuteRice.com to find more quick breakfast ideas perfect for chilly mornings.

Breakfast Scramble

Prep time: 2 minutes
Cook time: 2 minutes
Total time: 4 minutes
Servings: 1

1 cup Minute Ready to Serve White Rice
1 egg, lightly beaten
¼ cup shredded cheese
¼ cup crumbled cooked sausage
salt, to taste (optional)
black pepper, to taste (optional)

Heat rice according to package directions.
In small, microwave-safe bowl, combine egg, cheese and sausage. Microwave on high 60 seconds, or until egg is set.
Transfer rice to small bowl and top with egg and sausage mixture. Season with salt and pepper, to taste, if desired.

Delightful dishes to dazzle holiday guests

Apple oat crumble
(Family Features) Entertaining guests during the holidays isn’t just about a main course that calls all to the table. What often makes a festive gathering more fruitful is a spread of delicious appetizers, delightful drinks and divine desserts that keep loved ones coming back to the kitchen for more.
For appetizing dishes from the first guest at the house to the last out the door, you can heighten the flavor and appearance of favorite recipes with one simple ingredient: apples. Ranging from tart to sugary sweet, finding the right balance for your palate is key. Scent can also influence taste, especially when you have a balanced sweetness with an uplifting, fresh aroma.
Turn to an option like Envy Apples this holiday season for satisfying texture and taste with a consistently balanced, refreshing sweetness coupled with a crisp, elegant crunch. They make for an easy snack when eaten fresh out of hand but are also perfect for appetizers, cider and tasty treats. Find more sweet holiday recipes at EnvyApple.com.

Apple oat crumble and citrus caramel topping

3 tablespoons sugar
½ teaspoon ground cinnamon
2 Envy Apples, diced into large cubes
1 tablespoon lemon juice
½ cup brown sugar
½ cup all-purpose flour
½ cup old-fashioned oats
½ cup cold butter, diced small
½ cup caramel
¼ teaspoon salt
½ orange, zest only
1 tablespoon orange juice
vanilla ice cream

Preheat oven to 350 F.
In bowl, stir together sugar and ground cinnamon.
Toss apples in lemon juice then in cinnamon sugar mixture. Spread in 9-inch pie dish.
In another bowl, stir together brown sugar, flour and oats. Using hands or fork, cut in butter until pea size crumbs form. Sprinkle evenly over apples.
Bake 40-45 minutes until mixture is bubbling and golden brown. Remove from oven and let cool 15 minutes.
In small pot, whisk caramel, salt, orange zest and orange juice until warm.
Spoon apple oat crumble over large scoop vanilla ice cream and top with salted citrus caramel.

Apple stuffing bites with rosemary gravy

1 box stovetop stuffing
2 tablespoons butter
2 cups diced Envy Apples
½ onion, diced small

3 tablespoons butter
3 tablespoons flour
2 cups beef broth
2 teaspoons kosher salt
20 turns fresh cracked pepper
1 teaspoon Worcestershire sauce
1 tablespoon finely chopped rosemary

Preheat broiler.
Cook stuffing according to package directions; set aside and allow to cool slightly.
In large saute pan, melt butter and saute apples and onion until tender. Set aside to cool slightly.
Stir together stuffing and apple mixture. Spread stuffing on sheet tray and allow to cool in refrigerator.
After cooling, form stuffing into medium bites and place on sheet tray lined with parchment paper.
Broil bites until golden brown and slightly crispy.

To make gravy
In small pot, melt butter and whisk in flour. Cook flour 1 minute, whisking frequently.
Whisk in beef broth, salt, pepper and Worcestershire sauce; bring to boil, whisking frequently. Remove from heat and stir in rosemary. If desired, continue gently simmering gravy to thicken.
Arrange stuffing bites in serving dish and drizzle with gravy. Serve hot.

Pumpkin spice apple cider

1 Envy Apple, diced
1 tablespoon butter
1 teaspoon pumpkin spice
2 ounces bourbon (optional)
4 ounces pumpkin spice apple cider
demerara sugar
Envy Apple slices, for garnish
rosemary, for garnish
cinnamon stick, for garnish

In pan over medium heat, saute diced apples in butter and pumpkin spice 5-10 minutes.
In glass, combine bourbon (optional) and pumpkin spice apple cider; top with sauteed apples.
Add demerara sugar then garnish with apple slices, rosemary and cinnamon stick.

Bell-issimo brie melt
1 round brie (6-8 ounces)
2 Envy Apples
¼ cup walnuts
¼ cup dried cranberries
firm crackers

Unwrap brie and place on microwave-safe dish. Cut off top of brie round and microwave 60 seconds until middle is soft.
Slice apples into thick wedges.
Top brie with half the apples, crushed walnuts and dried cranberries.
Serve with firm crackers and remaining apple wedges.

Hearty, wholesome winter meals

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(Family Features) Seeking comfort from the cold in the form of a wholesome meal is a perfect way to cap off a day with loved ones. During the winter months when brisk temperatures chill you to the bone, warming up with hearty dishes at the family table can bring everyone together.
Full of seasonal flavors with top-notch taste, pecan-crusted pork tenderloin offers a delicious main course you don’t have to feel guilty about. This easy yet elegant entree puts a unique spin on a dinnertime staple thanks to a crunchy pecan crust.
Pecans are among the lowest in carbs and highest in fiber compared to other tree nuts, helping you stay fuller longer. As a nutrient-dense powerhouse, they have 3 grams of plant-based protein and 3 grams of fiber per 1-ounce serving with 12 grams of “good” monounsaturated fat and only 2 grams of saturated fat. Essential nutrients like thiamin, zinc, copper and manganese — a mineral that’s essential for metabolism and bone health — mean you can feel good about serving pecan-infused dishes to your loved ones.
Visit americanpecan.com to find more winter weeknight recipe inspiration.

Pecan-Crusted Pork Tenderloin
Total time: 35 minutes
Servings: 6

1 pork tenderloin (about 1 1/2 pounds)
salt, to taste
pepper, to taste
½ cup brown sugar, divided
2 tablespoons soy sauce, divided
2 teaspoons minced garlic
½ cup pecan pieces
¼ cup pineapple juice
2 tablespoons Dijon mustard

Preheat oven to 400 F and lightly grease large baking dish. Season pork tenderloin with salt and pepper, to taste; set aside.
In small bowl, stir 1/4 cup brown sugar, 1 tablespoon soy sauce and minced garlic. Spread mixture over pork.
Press pecan pieces into brown sugar mixture on pork. Bake, uncovered, 20 minutes.
In medium saucepan over medium-high heat, combine remaining brown sugar, remaining soy sauce, pineapple juice and Dijon mustard. Bring mixture to boil; reduce to simmer 3-5 minutes then remove from heat.
Slice pork, spoon sauce over top and serve.

Chicken Cordon Bleu Kebabs

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Dinnertime dishes loaded with nutrients help keep loved ones connected while refueling after busy days spent at work and school. Dairy foods — key ingredients in many at-home meals — provide nutrients for people of all ages to grow and maintain stronger bodies and minds.
However, some bodies are unable to break down the sugar found in milk, known as lactose, which causes an upset stomach and a heavy, bloated feeling. Rather than avoiding dairy and missing out on beneficial nutrients, people with lactose intolerance can enjoy real dairy products that are naturally low in lactose or don’t contain lactose, such as:
• Lactose-free milk, which is real milk with the same 13 essential nutrients as regular milk
• Hard and aged cheeses, such as cheddar, colby, Monterey Jack, Parmesan and Swiss
• Yogurt with live and active cultures, which help break down lactose, making it easier to digest
Visit MilkMeansMore.org to find more delicious dishes that fit a lactose intolerant meal plan.

Chicken Cordon Bleu Kebabs
Recipe courtesy of Rachel Gurk of “Rachel Cooks” on behalf of Milk Means More
Prep time: 15 minutes
Cook time: 10 minutes
Servings: 3

Nonstick cooking spray
2 chicken breasts (6 ounces each), cubed
1 ham steak (6 ounces), cubed
6 bamboo skewers (8 inches)
1 tablespoon Dijon mustard
1 teaspoon pure maple syrup
¼ teaspoon ground black pepper
¼ teaspoon paprika
1 teaspoon extra-virgin olive oil

2 tablespoons butter
2 tablespoons flour
1 cup lactose-free 2% milk
1 teaspoon Dijon mustard
1 cup shredded Swiss cheese
salt, to taste (optional)
pepper, to taste (optional)

To make skewers: Preheat broiler to 500 F. Line broiler pan with foil and spray with nonstick cooking spray.
Thread cubed chicken pieces and cubed ham pieces onto skewers.
In small bowl, combine Dijon mustard, maple syrup, black pepper, paprika and oil.
Brush mustard mixture on skewers.
Broil about 5 minutes, flip and cook 5 minutes, or until chicken is cooked through.

To make sauce: In small saucepan over medium heat, melt butter. Whisk in flour and cook 1 minute, whisking constantly. Gradually add milk, whisking constantly. Add Dijon mustard. Continue cooking 5 minutes or until thick. Reduce heat to low and stir in cheese, whisking until melted.
Add salt and pepper, to taste, if desired.
Serve chicken and ham kebabs with sauce.

Make cooking fun for the whole family with this sweet, seasonal snack

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No matter how busy your schedule gets this fall, it’s important to take time to nurture your physical and mental health and wellbeing. With busy schedules underway, remember to take time to cook and eat together with loved ones.
In fact, research from the “Journal of Epidemiology & Community Health” shows regular family meals make it more likely kids and adults will eat more fruits and vegetables.
Making healthy choices, including eating fruits, like those in Apple Nachos, and vegetables have also been linked to greater happiness, according to research published in “Canadian Family Physician.” Pairing a healthy diet with other science-backed tips and recipes from the American Heart Association’s Healthy for Good initiative, supported by Kroger Health, can help you and your family feel your best.
For more free recipes, and to access more health tips, visit heart.org/healthyforgood.

Apple Nachos
Recipe courtesy of the American Heart Association’s Healthy for Good initiative
Servings: 6

1/3 cup dried unsweetened cranberries or raisins
¼ cup sliced unsalted almonds
2 tablespoons unsalted shelled sunflower seeds
3 medium green or red apples, cored and thinly sliced into 12 wedges each, divided
1-2 teaspoons fresh lemon juice
2 tablespoons water
¼ cup smooth low-sodium peanut butter
1 tablespoon honey

In small bowl, stir cranberries, almonds and sunflower seeds.
Layer 18 apple wedges on large plate or platter. Sprinkle with lemon juice to keep apples from browning.
In small microwaveable bowl, microwave water on high 2 minutes, or until boiling. Add peanut butter and honey, stirring until mixture is smooth.
Using spoon, drizzle half peanut butter mixture over apple wedges. Sprinkle with half cranberry mixture. Layer remaining apples over cranberry mixture. Drizzle with remaining peanut butter mixture. Sprinkle remaining cranberry mixture over top.

Nutritional information per serving: 167 calories; 7.5 g total fat; 1 g saturated fat; 0 g trans fat; 2.5 g polyunsaturated fat; 3.5 g monounsaturated fat; 0 mg cholesterol; 66 mg sodium; 22 g carbohydrates; 4 g fiber; 15 g sugar; 4 g protein.

A signature side dish

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Almost every get together — whether it’s family, friends or neighbors — has one dish that’s the star of the show time after time. It’s usually a staple dish, but that doesn’t always mean it’s the main course.
It can be a side dish that pairs with almost everything else on the table. The kids gobble it up, and the adults ask, “Can I have that recipe?”
Side dishes can be some of the most enjoyed foods at a meal. There is a large variety of options and a multitude of possibilities and variations of almost every classic side dish.
There are a lot of elements that go into making a stellar side, however. It must have lots of flavor, and the seasoning needs to be on point.
Next time you’re looking for a versatile, delicious side dish nearly everyone will love, try these Horseradish Mashed Potatoes. They have a perfect potato texture and are full of creamy goodness with a horseradish kick to savor.
Find more side dish recipes at Culinary.net.

Horseradish Mashed Potatoes
Servings: 4-6

2 quarts water
1 ¼ teaspoons salt, divided
3 pounds Yukon Gold potatoes, halved
1 stick of unsalted butter, cut into 8 slices, divided
16 ounces sour cream
¼ cup horseradish, prepared and squeezed of moisture
½ teaspoon pepper
¼ cup chopped chives, plus additional for topping

In saucepan, bring water and 1 teaspoon salt to boil. Add potatoes and boil 15-20 minutes. Reserve 1/2 cup liquid.
Drain potatoes and place in bowl. Add six slices of butter and mash potatoes coarsely.
In medium bowl, whisk together sour cream, horseradish, remaining salt, pepper and chives. Add mixture to mashed potatoes. Add reserved water. Mash to combine.
Transfer to serving bowl and top with remaining butter pieces and additional chives.

Family meals that deliver flavor and nutrition

Chopped chicken taco salad
As kids and parents return to busy schedules full of sports, homework and weeknight activities, building a plan for nutritious and easy meals can be challenging. Piecing together a menu that fuels active minds without spending hours in the kitchen is a common goal for many families.
For a customizable kid-pleaser, turn to chopped chicken taco salad and garnish with your family’s favorite toppings. This recipe requires minimal prep and calls for on-hand ingredients like dairy food favorites that provide nutrients people of all ages need to grow and maintain strong bodies and minds.
Visit milkmeansmore.org to find more recipes perfect for bringing loved ones together.

Chopped Chicken Taco Salad
Recipe courtesy of Megan Gundy of “What Megan’s Making” on behalf of Milk Means More
Prep time: 15 minutes
Cook time: 15 minutes
Servings: 4

1 cup plain Greek yogurt
1/3 cup buttermilk, plus additional (optional)
1 tablespoon fresh-squeezed lime juice, plus additional (optional)
3 tablespoons chopped cilantro
2 tablespoons taco seasoning

2 pounds boneless, skinless chicken breasts
2 tablespoons taco seasoning
2 tablespoons olive oil
1 head leaf lettuce, chopped
1 avocado, chopped into bite-sized pieces
1 cup black beans, drained and rinsed
1 cup corn
1 pint grape or cherry tomatoes, chopped
1 cup shredded cheese (Monterey Jack or Mexican)
tortilla strips or crushed tortilla chips, for topping

To make dressing: In small bowl, stir yogurt, buttermilk, lime juice, cilantro and taco seasoning until combined. Taste and adjust lime juice and cilantro as needed. If dressing is too thick, add buttermilk 1 teaspoon at a time until desired consistency is reached. Refrigerate until ready to serve.
To make salad: Season chicken on both sides with taco seasoning. Heat large skillet over medium-high heat and add olive oil. Add chicken to pan and cook on both sides until outside is golden brown and chicken is cooked through. Remove to cutting board and slice into strips.
On large platter, heap chopped lettuce. Sprinkle chicken over top. Add avocado, beans, corn, tomatoes and shredded cheese. Drizzle dressing on top and sprinkle with tortilla strips or crushed tortilla chips. 

Maytag’s four-cheese mac with fig-balsamic drizzle

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By Jolene Goodman

I share a delicious recipe from my friend Cyd Koehn this month. She is one of the best caterers in central Iowa. If you have not had the pleasure to enjoy a tasty spread from Cyd, you are in for a treat as I share her recipe for Maytag’s four-cheese mac with fig-balsamic drizzle. This recipe will bring gourmet mac and cheese right to your kitchen, satisfying your family’s tastebuds with a dish they will be asking for again. Let me know what you think!

Maytag’s four-cheese mac with fig-balsamic drizzle

By Cyd Koehn
Cyd’s Catering

Makes 6 servings.

For the macaroni and sauce:
1/2 pound dried elbow macaroni
1/4 cup unsalted butter
3 tablespoons flour
Salt and freshly ground black pepper to taste
4 cups heavy cream
2 cups grated Maytag White Cheddar Cheese (8 ounces), divided
2 cups cubed Havarti cheese (8 ounces)
1/4 cup Maytag Blue Cheese (1 ounce)

For the panko topping:
1/2 cup panko bread crumbs
1 tablespoon unsalted butter, melted
1/4 teaspoon freshly ground black pepper
For the Fig-Balsamic Drizzle
2 tablespoons fig jam
2 tablespoons balsamic vinegar reduction

1. Preheat oven to 350°F. Butter a 9 x 9 baking dish. Cook pasta in boiling salted water just until al dente (do not overcook). Drain and set aside.

2. Meanwhile, for the sauce, in a heavy 3-quart saucepan melt the 1/4 cup butter over medium heat. Whisk in the flour and salt and pepper to taste. Cook and stir until a smooth paste forms, about 30 seconds (do not allow this mixture to brown). Slowly pour in the cream while stirring. Cook and stir until the mixture thickens and bubbles. Add 1 1/2 cups of the Maytag White Cheddar, the Havarti, and the Maytag Blue. Cook and stir until the cheese is melted and the sauce is smooth. Add the cheese sauce to the cooked pasta; stir to coat evenly. Transfer the mixture to the prepared dish. Top with remaining 1/2 cup of Maytag White Cheddar.

3. For the panko topping, in a small bowl, combine the panko crumbs, melted butter, and the 1/4 teaspoon black pepper. Sprinkle panko topping evenly over macaroni mixture. Bake about 20 minutes or until the mac-and-cheese is bubbling and the crumbs are golden.

4. For the Fig-Balsamic Drizzle, whisk together the fig jam and balsamic vinegar reduction. To serve, divide macaroni and cheese among six shallow bowls. Spoon a little Fig-Balsamic Drizzle over each serving.

Note: To reheat the prepared casserole, cover with foil and bake in a preheated 350°oven about 25 minutes or until heated through (165°F). If the macaroni noodles are dry, to add more moisture, use milk or cream.

The perfect summertime pie

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Summer is the time to relax, refresh and indulge in sweet and heavenly treats. While you’re lounging poolside and watching the kids play, enjoy a cool, creamy and absolutely divine dessert that’s perfect on a hot day.
This luscious coconut key lime cream pie has a smooth texture with toasted shredded coconut on top. It’s sweet, but not too sweet, and will leave your taste buds wanting more as soon as you take your first bite.
Fresh out of the refrigerator, it’s ideal for everyone to share on those days when it’s just too warm outside to not have a chilled snack.
Topped with lime zest and maraschino cherries, visually, this pie is a winner with fun pops of color that will leave your mouth watering.
It’s the perfect pie to enjoy whether you’re outside enjoying some sunshine or inside, taking a break from the summer fun. After being chilled, all of the flavors combine to leave you with a delicious, one of a kind treat.
Find more summer recipes at Culinary.net.
If you made this recipe at home, use #MyCulinaryConnection on your favorite social network to share your work.

Coconut key lime cream pie
Servings: 6-8

1 package (11 ounces) vanilla wafers
1/3 cup butter, melted
2 cups heavy whipping cream
1/4 cup confectioners’ sugar
1/2 cup key lime juice, divided
1 package (8 ounces) cream cheese, softened
1 can (14 ounces) sweetened condensed milk
1 teaspoon coconut extract
1 cup shredded coconut
1/4 cup toasted shredded coconut
lime zest
maraschino cherries

In blender, pulse vanilla wafers into crumbs. Add melted butter and pulse until combined. Press crumbs into bottom and up sides of greased 9 1/2-inch deep-dish pie plate. Refrigerate 30 minutes.
In large bowl, beat whipping cream until it thickens. Add confectioners’ sugar and 1 tablespoon lime juice; beat until stiff peaks form. Remove 1 cup; set aside.
In separate large bowl, beat cream cheese until smooth. Add sweetened condensed milk and coconut extract; beat until blended. Add remaining lime juice and shredded coconut; stir until combined. Add reserved whipped cream. Stir until combined. Pour into crust.
Refrigerate 4 hours.
Before serving, garnish with toasted coconut, lime zest and maraschino cherries.

A cobbler full of summer flavors

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This summer, get a little wild in the kitchen and make something different. It’s alright to mix up the seasonal menu now and again by creating dishes out of the ordinary as a change up from the usual warm-weather favorites.
It’s true for many fruits that the summer months are their ideal season. However, eating fruit plain can be boring and bland on a hot day.
This summer, when heading to an event like a family reunion, picnic or just a day at home, try making this Oh-So-Berry Cobbler.
It’s served warm and is a perfect sweet treat when berries are at their freshest. Full of summer goodness, it’s a treat for everyone to enjoy with strawberries, blackberries, blueberries and a splash of lemon juice served with ice cream.
Next time you’re thinking about grabbing a fruit tray from the supermarket for an upcoming gathering, think again. This cobbler is the perfect addition to any party menu or special occasion.
Find more summer recipes at Culinary.net.
If you made this recipe at home, use #MyCulinaryConnection on your favorite social network to share your work.

Oh-So-Berry Cobbler
Servings: 8

2 cups strawberries, sliced
2 cups blackberries
2 cups blueberries
2 tablespoons lemon juice
3 tablespoons cornstarch
2 cups flour
1 teaspoon baking powder
1 teaspoon salt
1 cup butter, softened
1 ½ cups brown sugar
2 teaspoons vanilla extract
nonstick cooking spray
ice cream

Heat oven to 350 degrees F.
In large bowl, mix strawberries, blackberries and blueberries then add lemon juice and cornstarch; mix to combine. Refrigerate 20 minutes.
In medium bowl, whisk flour, baking powder and salt. Set aside.
In bowl of stand mixer, beat butter, brown sugar and vanilla extract on medium speed until blended. Gradually add flour mixture until crumbles form.
Spray 9-by-13-inch baking dish with nonstick cooking spray.
Pour berries into bottom of dish. Top berries with crumbles.
Bake 30-40 minutes, or until lightly browned.
Serve with ice cream.

Chicken Gyro Bowls

Adding delicious, new flavors to your homecooked meals this spring may be easier than you think. A secret ingredient like cooking wine is a simple way to add a boost of flavor to all kinds of recipes.
During the spring months, few people would prefer cooking in the kitchen for hours rather than enjoying the outdoors. Make spending time with family and friends even more special by sharing a quick, delicious, spring-inspired meal together. Time-saving dishes at home begin with an option like Holland House® Cooking Wines that add an extra boost of flavor to recipes like Chicken Gyro Bowls. Perfect for a weeknight meal, the recipe combines pantry staples and enticing seasonings for an easy-to-make dish using a slow cooker.
Featuring savory chicken gyro meat atop a scoopful of rice, crisp and vibrant veggies, and garnished with crumbly feta and tangy tzatziki sauce, the bowls are bursting with flavor and perfect for the season.
Find more recipes to bring mouthwatering flavor to your springtime table at HollandHouseFlavors.com and crock-pot.com/slow-cookers.

Chicken Gyro Bowls
Recipe courtesy of Jillian of Food, Folks and Fun
Prep time: 20 minutes
Cook time: 4-6 hours
Servings: 6

Chicken Gyro Meat:
¼ cup Holland House Sherry Cooking Wine
¾ cup chicken broth
2 tablespoons lemon juice
1 ½ tablespoons dried oregano
1 teaspoon salt
½ teaspoon pepper
1 medium yellow onion, roughly chopped
2 pounds boneless, skinless chicken breasts, thawed
4 large garlic cloves, minced

Gyro Bowls:
2 cups long-grain rice
1 medium cucumber, seeded and sliced
1 large tomato, chopped
1 cup shredded iceberg lettuce
½ cup crumbled feta cheese
1 ½ cups tzatziki sauce
black pepper, to taste
4 pitas, warmed and cut into wedges

To make chicken gyro meat
In small bowl or liquid measuring cup, whisk cooking wine, chicken broth and lemon juice; set aside.
In separate small bowl, combine dried oregano, salt and pepper; set aside.
Add chopped onion to bottom of slow cooker and lay chicken breasts on top of onions.
Pour cooking wine mixture over onions and chicken.
Sprinkle half of oregano mixture over top of chicken. Flip chicken over and sprinkle remaining oregano mixture over chicken.
Evenly distribute minced garlic over chicken.
Cover slow cooker with lid and cook on high 4-6 hours or low 6-8 hours.
Shred cooked chicken then use wooden spoon to mix shredded chicken, onions and remaining liquid together. Turn off slow cooker and let mixture sit, with lid on, while preparing rice.

To make gyro bowls
Cook rice according to package instructions.
Place rice in bowls and top with chicken gyro mixture, cucumber, tomato, lettuce, feta, tzatziki sauce and black pepper, to taste. Serve with pita wedges. 

Vegetarian Stuffed Peppers

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While there are many ways to enhance the taste and texture of your family’s favorite dishes, perhaps one of the simplest and most impactful is the addition of cheese. From fish and seafood to veggie-inspired recipes, the dairy delight provides a versatile, flavorful ingredient.
One wholesome option is cheese made with 100 percent sustainably sourced milk from dairy farm families, which helps bring out the full flavor of many dishes. Use queso fresco to elevate the flavor of dishes like chilaquiles, or turn to other varieties like Oaxaca for a capirotada or asadero for quiche.
If a vegetarian-friendly meal suits your style, cheese can also enhance plant-forward dishes like vegetarian stuffed peppers. These red bell peppers are cooked and seeded before being stuffed with onions, mushrooms, cheese and seasonings. Once they’re baked to an ooey-gooey doneness, they’re served with rice for a filling yet healthful meal.
Visit realcaliforniamilk.com/hispanic-dairy to find more cheesy, delicious recipes.

Vegetarian Stuffed Peppers
Prep time: 25 minutes
Cook time: about 1 hour
Servings: 4

4 red bell peppers
1/2 cup, plus 1 tablespoon, vegetable oil, divided
1 cup white onion (about 1 medium), 1/4-inch diced
4 cups cremini or brown mushrooms (about 1 pound), 1/4-inch diced
1 teaspoon garlic salt
1 teaspoon black pepper
1 cup Real California Oaxaca cheese, shredded
cooked white rice, for serving

Preheat oven to 400 F.
Rub bell peppers with 1 tablespoon oil then use grill, broiler or gas stovetop burner to cook peppers, turning occasionally, until well charred, 12-15 minutes. Transfer to bowl, cover and set aside until cool enough to handle, about 10 minutes.
In large skillet over medium heat, warm remaining oil. Add onion and cook, stirring occasionally, until starting to brown, 3-5 minutes. Add mushrooms, garlic salt and black pepper; cook, stirring occasionally, until mushrooms are browned and liquid is almost entirely evaporated, 7-10 minutes.
Rub charred skin from bell peppers. Slice off tops and remove seeds. Fill bell peppers with mushroom mixture, top with cheese and arrange in baking dish. Replace bell pepper tops and bake until cheese melts, 8-10 minutes. Serve with cooked rice. 

Spiced Apple Crumble

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(Culinary.net) This scrumptious spiced apple crumble is not only a family favorite but a holiday must-have. It’s the perfect dish to top off that next special meal. Kids and adults love the deliciously sweet apple chunks filling the bottom of the pan along with the crumble topping. Top this killer sweet treat with vanilla ice cream for a sensational, melty, oozing-with-goodness dessert no one can forget.
Nearly everyone loves a satisfying apple, especially when it is baked to perfection, covered with a crumble and topped with creamy, cool vanilla ice cream. Not to mention the splash of lemon added to this mixture brings out a unique tart twist.
Make your next family gathering just a little sweeter for all. Spice things up then cool things down. This dessert does it all in just one bite.
Find more recipes for the every season and holiday fun at Culinary.net.

Spiced apple crumble
Servings: 6-8

6 medium Honeycrisp apples, peeled and cubed
1 tablespoon white flour
1/2 cup white sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
2 lemons, juice only

1 cup quick oats
1 cup white flour
1/2 cup light brown sugar
1/2 cup dark brown sugar
1/2 teaspoon baking powder
1 teaspoon cinnamon powder
1/2 cup unsalted butter, melted
1/8 teaspoon salt
vanilla ice cream (optional)

Preheat oven to 350 degrees F.
To make filling: In medium bowl, add apples, flour, sugar, cinnamon, cloves and lemon juice. Toss to evenly coat. Spread evenly in 8-by-8-inch baking dish.
To make topping: In medium bowl, add oats, flour, brown sugars, baking powder, cinnamon, melted butter and salt. Fork mixture to create crumbles. Pour crumble topping over apple mixture.
Bake 30-40 minutes or until golden brown. Let stand 10 minutes before serving.
Serve warm with vanilla ice cream.

Simple White Bread

White bread
Hello fellow food lovers!
I’m Carrie, and I invite you to take a peek into my tasty food creations that are inspired by my favorite cooks — all right here from my cozy kitchen! Whether it’s watching dozens of recorded cooking shows into the wee hours of the night or constantly learning from the amazing culinary women in my life, my true passion and self-therapy comes from the tip of my spatula. I hope you enjoy my recipes and can find the confidence to put your own spin and twist on them.
Stay up to date with my food-spiration (see what I did there) and lifestyle! Find me on Instagram @carbearbrown.
Plain and simple, this is a fool-proof bread recipe. My cousin sent me this recipe during the beginning of the pandemic, and it filled my house full of wonderful smells. I’ve made this bread lots of times over the past few months, and it’s very simple. Making bread always sounded technical and complicated, but this one is straight forward — my kind of recipe. Enjoy the smells of carbs in your kitchen! 

6-7 cups white flour
2 ½ teaspoons kosher salt
1 ½ tablespoons yeast
¼ cup white sugar
2 ¾ cup warm water
¼ cup vegetable oil
2 tablespoons melted butter

In your mixer bowl, mix yeast with ½ cup of warm water and a small pinch of sugar. Let sit for 10 minutes until mixture is bubbly.
Once bubbly and yeast is activated, mix all ingredients in mixer attached with dough hook on medium speed (only use 2 ¼ cups warm water since you already used ½ cup prior to this step). Once combined, remove sticky dough from mixer and place in a pre-oiled bowl. Cover bowl with dough mixture and let sit for 1 hour or until doubled in size. Bowl should be resting in a warm or room-temperature area.
Divide dough into two loaf pans, cover and let rise for 1 more hour.
Top loaves with 1 tablespoon of melted butter each and bake at 350 degrees for 25-35 minutes. Bread should be a dark golden brown when done.
Let cool and then remove from pan to slice.

Slippery Slimy Smoothie

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Introducing kids to unfamiliar flavors doesn’t have to be a frightful experience. A passion for produce may begin with America’s favorites, like bananas, apples, citrus, celery, carrots and broccoli, but that’s just the beginning.
Whether it’s their angry names and tough exteriors, or simply a fear of the unknown about taste and preparation, dozens more diverse and exotic fruits and vegetables like dragon fruit, horned melon and Brussels sprouts are often the sources of produce paranoia.
One easy way to introduce new flavors is by trying a variation of a familiar fruit or veggie. For example, there are more than 500 edible banana varieties in the world. You might sample a red banana or a Manzano, or even an ice cream banana, with a taste resembling vanilla custard.
These fun and kid-friendly Green Slime Nacho Cups feature plantains, for example, a member of the banana family with a different taste and texture than everyday yellow bananas – more firm and starchy like a potato. Increase your family’s produce intake even further with a Slippery Slimy Smoothie, which calls for green grapes, spinach, banana and pineapple.
Find more recipes and other not-so-scary fun at dole.com/Disney, and follow #Dole and #DoleRecipes.

Prep time:10 minutes
Servings: 2 (8 ounces each)

1/2 cup DOLE® Spinach
1 Dole Banana, peeled and frozen
1/2cup Dole Green Grapes, frozen
1/3 cup cucumber, diced
1/2 cup Dole Pineapple
1/2 cup unsweetened vanilla almond milk
1/2 cup nonfat plain Greek yogurt
5 ice cubes
In blender, blend spinach, banana, grapes, cucumber, pineapple, almond milk, Greek yogurt and ice cubes until smooth.
Pour smoothie into two glasses and serve.

Green Slime Nacho Cups

Green slime nacho cups web 608x408
Introducing kids to unfamiliar flavors doesn’t have to be a frightful experience. A passion for produce may begin with America’s favorites, like bananas, apples, citrus, celery, carrots and broccoli, but that’s just the beginning.
Whether it’s their angry names and tough exteriors, or simply a fear of the unknown about taste and preparation, dozens more diverse and exotic fruits and vegetables like dragon fruit, horned melon and Brussels sprouts are often the sources of produce paranoia.
One easy way to introduce new flavors is by trying a variation of a familiar fruit or veggie. For example, there are more than 500 edible banana varieties in the world. You might sample a red banana or a Manzano, or even an ice cream banana, with a taste resembling vanilla custard.
These fun and kid-friendly Green Slime Nacho Cups feature plantains, for example, a member of the banana family with a different taste and texture than everyday yellow bananas – more firm and starchy like a potato. Increase your family’s produce intake even further with a Slippery Slimy Smoothie, which calls for green grapes, spinach, banana and pineapple.
Find more recipes and other not-so-scary fun at dole.com/Disney, and follow #Dole and #DoleRecipes.

Prep time: 5 minutes
Cook time: 20 minutes
Servings: 4

1 green starting to turn yellow DOLE® Plantain, peeled and thinly sliced on bias
1 1/2 teaspoons canola oil
1/4 teaspoon salt, divided
1 Dole Avocado, halved, pitted and peeled
1 tablespoon lime juice
1 clove garlic, minced
1/2cup thinly shredded Dole Purple Cabbage
Preheat oven to 375 F. Toss plantain slices with canola oil and season with pinch of salt. On parchment paper-lined baking sheet, arrange slices in single layer with no overlapping.
Bake 18-20 minutes, or until crispy and lightly golden. Cool completely and set aside.
Using spoon, scoop flesh of avocado into small bowl and mash, reserving one half avocado shell. Stir mashed avocado with lime juice, garlic and remaining salt. Stir in slaw, reserving some for garnish. Scoop into reserved avocado shell and smooth top with back of spoon. Stick reserved cabbage shreds out of avocado mixture to look like hair.
Serve slime nacho cups with plantain chips.


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By Chhaya Jain

Growing up in India, Chhaya Jain of Johnston first learned how to make her family’s traditional Samosa (stuffed triangles) recipe from her grandmother.
“Samosa is a traditional Indian dish which is usually cooked in the north part of India,” Jain says. “The recipe which I like to share is an old traditional recipe I learned from my grandmom. I usually cook samosa in big batches to share.”

Ingredients For outer layer
1 cup of all purpose flour
1/4 cup of oil
1/4 teaspoon of salt

Mix well all three ingredients then add water as required to make soft dough. Put it to rest for at least 10 minutes. Meanwhile, prepare the stuffing.

Ingredients For stuffing
2 medium-sized peeled potatoes, boiled and mashed.
1/2 tablespoon of oil
Salt to taste
1/2 teaspoon sugar
1/4 teaspoon of turmeric powder
1/4 teaspoon red chili powder or paprika (optional)
1/4 cup frozen peas
1/4 teaspoon garam masala (optional, don’t use if you prefer less spicy food)
1/4 teaspoon raw mango powder or lemon juice (raw mango powder available in Indian groceries)
A few sticks of cilantro, chopped (optional)

Put oil in pan and let it get warm. Add turmeric powder, mashed potato and then add all other ingredients for stuffing. Mix well. Turn off the burner/flame.
Now you have the stuffing and dough ready.
Put oil in pan to deep fry on low medium flame and let it heat. Meanwhile, make the samosas.
Make 8-10 balls out of the dough, roll them into a round shape then cut in half so you have two D-shaped rolled pieces. Pick one and form a cone. Add stuffing and press firmly to close the corners. Repeat this process to get 16-18 samosas ready to fry. Put them in oil to fry. Turn them two to three times until golden in color. Take them out and drain them on a paper towel.
Delicious samosas are ready to serve hot plain or with any dipping or tomato ketchup.

Baked Eggs Puttanesc

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Maintaining a healthy lifestyle includes a variety of commitments, from exercising to eating right. However, serving up healthy meals doesn’t have to be boring.
From earthy and nutty black ripe olives to rich and fruity kalamata olives, Lindsay adds a hearty and flavorful punch to just about any dish, including soups, salads and main courses. Plus, these fruits are cholesterol-free, high in “good fats” and low in carbohydrates and calories, making them an ideal ingredient for keto, Mediterranean and paleo diets.
Whether they help elevate dishes like Taco-Stuffed Spaghetti Squash and Baked Eggs Puttanesca or are simply enjoyed as a snack, olives are a guilt-free food to ensure your healthy mealtime is anything but boring.
For more recipes and information, visit ilovelindsay.com.

Baked Eggs Puttanesca
Prep time: 15 minutes
Cook time: 45 minutes
Servings: 4-6

3 tablespoons olive oil
1/2 yellow onion, chopped
2 cloves garlic, chopped
3 anchovy filets, chopped
1/4 teaspoon crushed red pepper flakes
2 tablespoons tomato paste
1 can (35 ounces) chopped tomatoes
2 tablespoons Lindsay Capers, drained
1/3 cup Lindsay Pitted Kalamata Olives, drained and halved
salt, to taste
pepper, to taste
1 1/2 cups chopped kale
6 eggs

Heat oven to 400 F.
In non-reactive saucepan over medium-high heat, warm olive oil. Add onion and saute, stirring occasionally, until soft, about 6 minutes.
Add garlic, anchovies and red pepper flakes; cook 1 minute. Stir in tomato paste then add chopped tomatoes with juices, capers and olives.
Bring to boil then reduce heat to low. Simmer, stirring occasionally, 15 minutes. Season with salt and pepper, to taste.
Transfer puttanesca sauce to 9-by-13-by-2-inch baking dish and spread to cover bottom. Stir in kale then, using wooden spoon, make six wells. Crack one egg into each well and season yolks with salt and pepper, to taste.
Transfer to oven and cook until white is set and yellow is cooked to preference, 12-16 minutes. Spoon into bowls and serve.

Lemon Baked Cod

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Hello fellow food lovers!
I’m Carrie, and I invite you to take a peek into my tasty food creations that are inspired by my favorite cooks — all right here from my cozy kitchen. Whether it’s watching dozens of recorded cooking shows into the wee hours of the night or constantly learning from the amazing culinary women in my life, my true passion and self-therapy comes from the tip of my spatula. I hope you enjoy my recipes and can find the confidence to put your own spin and twist on them.
While the holidays can be fun, it’s been time to get back to healthy eating, and that means lots of fish for us. I’ve been experimenting with different seasonings, and this one is a favorite in our home. This must be fresh cod from the meat counter to make it the best possible tasting. Also, keep in mind that this isn’t fried cod, so it won’t be crispy. It will, however, be a healthy meal that can be served with a great side of steamed veggies. Enjoy a lighter dish with this recipe.
Stay up to date with my food-spiration (see what I did there) and lifestyle. Find me on Instagram @carbearbrown.

Serves: 2

1 pound fresh cod
1 cup panko breadcrumbs
¼ teaspoon garlic powder
¼ teaspoon red pepper flakes
¼ teaspoon dried parsley
¼ teaspoon old bay seasoning
2-3 tablespoons olive oil
1 lemon
2 teaspoons dry white wine
1 tablespoon butter

Preheat oven to 375 degrees. In a medium-sized shallow dish, combine the panko, garlic powder, red pepper flakes, dried parsley and old bay seasoning. Remove whole fresh cod (1 pound) from fridge and slice into two even pieces. Take two 12-inch by 12-inch pieces of foil and place fish on top of the foil. Drizzle fish on both sides with olive oil and fully dredge in the crumb mixture. Be sure to dredge heavily so all sides of the cod are fully coated with the crumb mixture. Place back onto the two separate pieces of foil. Take the lemon and slice into four circular pieces and place two slices on each fish. Take your 1 tablespoon of butter and put half on the top of each fish. Drizzle with white wine to finish and wrap the fish up into the foil lightly so there is just enough of a place for steam to escape. Place both foil packets onto a small pan and bake for 20 minutes or until fish is fully white and flakes apart easily with a fork (you may have to test this). Remove fish from oven and let set for 10 minutes in foil packet. After 10 minutes, remove from foil and serve immediately with a lemon wedge or tartar sauce.

Rosemary and Lemon Roasted Chicken

Adel feb
Hello fellow food lovers! I’m Carrie, and I invite you to take a peek into my tasty food creations that are inspired by my favorite cooks, all right here from my cozy kitchen. Whether it’s watching dozens of recorded cooking shows into the wee hours of the night or constantly learning from the amazing culinary women in my life, my true passion and self-therapy comes from the tip of my spatula. I hope you enjoy my recipes and can find the confidence to put your own spin and twist on them.
Stay up to date with my food-spiration (see what I did there) and lifestyle! Find me on Instagram! @carbearbrown
Plain and simple, classic and elegant. This roasted chicken is sure to impress your guests, spouse and your taste buds! Enjoy this simple and classic American staple I created after trying out dozens of recipes.

Serves 4 

½ cup olive oil
2 teaspoons ground thyme
1 teaspoon fennel seeds
Heavy pinch of salt and pepper
1 teaspoon dried basil
1 whole lemon
1 whole yellow onion
3 large cloves of fresh garlic
3 tablespoons of fresh rosemary (3-4 large sprigs)
½ stick of butter
4 pounds chicken (Backbone removed and butterflied. The meat counter can help you with this.)

Preheat oven to 450 degrees. Place the olive oil, thyme, fennel seeds, salt, pepper and basil into a small bowl. Stir the herb mixture vigorously and set aside.
Take a 12-inch cast iron skillet and coat the sides and bottom with the stick of butter. Take the lemon and yellow onion, cut or slice them into ½-inch slices, and distribute them in the bottom of the skillet. Finely dice the garlic and sprinkle it in the skillet after the lemons and onions. After removing the rosemary from the stem, finely chop 3 tablespoons. Sprinkle 1 tablespoon of the rosemary into the skillet.
Place chicken skin side down over the skillet mixture. Drizzle half of the oil mixture over the chicken and coat with clean hands ensuring all of the chicken gets coated. Flip chicken over (skin side up) and pour the remaining oil mixture over it and coat with hands again. Whole chicken should be evenly coated, then sprinkle the remaining 2 tablespoons of rosemary over the chicken. Using a tablespoon of your stick of butter, cut it into 12 small cubes and dot the chicken evenly with the butter. This will make the skin a nice brown.
Place into preheated oven for 40-45 minutes while turning skillet every 10 minutes to ensure evenly cooked. A meat thermometer inserted into the thickest part of the breast should register 155 to 160 degrees when it is fully cooked.
When done, remove the chicken and cover the skillet with aluminum foil and allow to rest for 10 minutes. Cut the chicken into quarters or eighths, sprinkle with salt, and serve hot with the pan juices. 

Homestead Salad 

Adel jan
Years ago, my sister brought this dish to a family gathering, and it became my favorite side. Knowing this, she has kindly made it for many gatherings since then, and I have even tried my hand at it. Turns out, even a notoriously bad cook such as myself can manage it. My favorite thing about this dish is that it stays good for at least 5-7 days. So, when all the other leftovers have been eaten or need to be thrown away, the homestead salad patiently waits to be rediscovered in the back of the fridge and enjoyed. I’ve never had to throw these leftovers out!
Be sure to make this ahead of time, as it needs to sit for the flavors to mellow and meld. I made it the morning of a meal once, and, after a taste, put it right back in the fridge instead of serving it. Hope you like it as much as I do, and, if you need help eating up the leftovers, I’ll be glad to help!

1 10-ounce package frozen mixed vegetables (the one with corn, peas, beans, carrots)
1 17-ounce can of red kidney beans, drained and rinsed
1 cup diced celery
½ cup diced onion
½ cup chopped green pepper

¾ cup sugar mixed with 1 tablespoon flour
½ cup vinegar
1 tablespoon mustard

Combine sugar, flour, vinegar and mustard. Cook over medium heat, stirring constantly until clear and thick. (Thickening seems to take forever, and my sister and I confess to giving up before it reaches our definition of “clear and thick.”) Let cool.
Cook frozen vegetables according to package directions. Drain and set aside to cool. Rinse kidney beans and drain well. Combine celery, onion, pepper, cooled mixed vegetables and drained red kidney beans.
Add dressing, mix and refrigerate, stirring occasionally. Best after a day. Keeps well for 5-7 days or longer.