Scary Good Seasonal Treats

(Family Features) Whether your tastes tend toward the spooky or spectacular, or maybe a little of both, this Halloween you can set the scene for a scary good time with a menu that entices goblins big and small.

You won’t have to scour a witch’s lair to find the right ingredients for these treats. All you need is Limited Edition TruMoo Orange Scream Milk, which is inspired by an orange frozen ice pop with vanilla ice cream. It’s tasty served on its own in a cold glass, or added to Halloween-inspired recipes perfect for hosting your fellow ghouls and goblins.

Try using it for non-traditional recipes, such as Orange-Cranberry Scones for hosting a scary fun Halloween get-together. Or for another creative snack option at your ghoulish gala, go for Bread Pudding to send guests home screaming with delight.

An added bonus, TruMoo Orange Scream Milk leaves out lots of things. It contains no high fructose corn syrup, no artificial growth hormones, no artificial sweeteners and no artificial flavors, so all that’s left is a nutritious, family-friendly and tasty fun time. TruMoo Orange Scream Milk has no GMO ingredients.

For more Halloween-inspired recipes, visit TruMoo.com, and find TruMoo Milk on Facebook, Twitter and Pinterest.

Orange-Cranberry Scones

Servings: 6 scones

Scones:

  • 2 1/4    cups all-purpose flour
  • 1/4       cup granulated sugar
  • 2          teaspoons baking powder
  • 1/2       teaspoon salt
  • 4          tablespoons cold butter
  • 2          large eggs
  • 1/2       cup TruMoo Orange Scream Milk
  • 1/2       cup dried cranberries
  • 1          tablespoon grated orange peel

Orange Glaze:

  • 1/2       cup confectioners’ sugar
  • 1          tablespoon TruMoo Orange Scream Milk
  1. To prepare Scones: Heat oven to 425° F. In large bowl, combine flour, sugar, baking powder and salt. With pastry blender or two knives, cut in butter until mixture resembles coarse crumbs. Stir in eggs, one at a time, then milk, cranberries and orange peel.
  2. Turn dough onto lightly floured surface. Refrigerate 30 minutes, or until firm. Pat dough into 8-inch round, about 3/4-inch thick. Cut into six wedges; carefully separate wedges and place on parchment-lined baking sheet about two inches apart. Bake about 15 minutes until lightly golden and crusty.
  3. To prepare Orange Glaze: In small bowl, combine confectioners’ sugar and milk until well blended. Cool scones slightly. Drizzle scones with glaze.

Orange Custard Bread Pudding

Servings: 6

  • 1          loaf (16 ounces) sliced raisin-cinnamon bread
  • 2          cups TruMoo Orange Scream Milk
  • 3          large eggs
  • 1/2       cup granulated sugar
  • 1          tablespoon grated orange peel
  • 1/4       teaspoon ground nutmeg
  • 1/4       teaspoon orange extract
  • 1/8       teaspoon salt
  • confectioners’ sugar
  1. Heat oven to 350° F. Cut raisin bread into 1-inch pieces (about 8 cups). In large bowl, whisk together milk, eggs, sugar, orange peel, nutmeg, orange extract and salt. Toss with raisin bread to mix well.
  2. Butter 2-quart casserole or baking dish. Pour bread mixture into dish. Place in center of deep, ovenproof pan. Pour boiling water into pan until it reaches halfway up sides of dish. Place pan on center rack in oven. Bake until just set, about 40 minutes. Carefully remove from oven.
  3. To serve, sprinkle with confectioners’ sugar. Serve warm.

SOURCE:
TruMoo

Fire Up the Fourth with Tasty Backyard Recipes

(Family Features) Fireworks, family and food are what the Fourth of July is all about. This year, add some spark to backyard staples like grilled chicken and potato salad with a little help from tangy condiments, smoky rubs and your cast-iron skillet.

For a main dish that’s sure to be a crowd pleaser, smother grilled chicken with a white barbecue sauce – the South’s tangy little secret. It’s made with simple pantry ingredients like mayonnaise, cider vinegar and mustard.

Make a one-pan side dish next to the cooking chicken by placing your cast-iron skillet directly on the grates. Smash whole potatoes in the pan then top with bacon, cheese and a chipotle seasoning. Let it all melt together and then top with sour cream for a smoking side.

Round out the meal with a festive cake that looks as impressive as it tastes. Dye white cake mix batter red and blue using food color then assemble in a flag shape with whipped cream and berries.

Find more recipes and ideas to fire up your Fourth of July at McCormick.com.

White Barbecue Sauce with Smoky Chicken

Prep time: 15 minutes
Cook time: 45 minutes
Servings: 6

White Barbecue Sauce:

  • 1          cup mayonnaise
  • 1/2       cup cider vinegar
  • 2          tablespoons Zatarain’s Creole Mustard
  • 1          teaspoon prepared horseradish
  • 1/2       teaspoon McCormick Coarse Ground Black Pepper
  • 1/2       teaspoon McCormick Garlic Powder
  • 1/4       teaspoon salt

Smoky Chicken:

  • 1          cup hickory wood chips
  • 2          pounds bone-in chicken parts
  • 2          tablespoons McCormick Grill Mates Applewood Rub
  1. To make sauce: In medium bowl, mix mayonnaise, vinegar, creole mustard, horseradish, black pepper, garlic and salt until well blended. Cover. Refrigerate at least 2 hours before serving to blend flavors.
  2. To make chicken: Cover wood chips in water and soak 30 minutes. Season chicken with rub. Drain wood chips. Fill smoker box with wet wood chips. Place smoker box under grill rack on one side of grill before lighting. Close grill.
  3. Prepare grill for indirect medium heat (350-375° F). Heat grill by turning all burners to medium. Once cooking temperature is reached, turn off burner(s) on one side. Place chicken on unlit side of grill. Close grill cover.
  4. Grill, turning occasionally, 30-40 minutes, or until internal temperature of thickest part of chicken is 165 F. Move chicken to lit side of grill with skin side down. Turn lit side of grill to high.
  5. Grill, uncovered, 3-5 minutes longer, or until chicken is charred. Serve chicken with White Barbecue Sauce.

Test Kitchen Tip: Refrigerate any leftover sauce and use as salad dressing, condiment for burgers or dipping sauce for pretzels and vegetables.

Grilled and Loaded Smashed Potatoes

Prep time: 15 minutes
Cook time: 25 minutes
Servings: 12

  • 1 1/2    pounds medium Yukon gold potatoes
  • 1          tablespoon vegetable oil
  • 5          teaspoons McCormick Grill Mates Bacon Chipotle Seasoning, divided
  • 6          slices Applewood smoked bacon, cut into 1/4-inch pieces
  • 1          cup chopped yellow onion
  • 1/2       cup chopped red bell pepper
  • 1/2       cup shredded cheddar cheese
  • 2          tablespoons finely chopped green onions
  • 1/4       cup sour cream
  1. Heat grill to medium.
  2. Place potatoes on microwavable plate. Pierce potatoes with fork several times. Microwave on high 5-6 minutes, or until fork-tender but still firm. Let stand until cool enough to handle. In large bowl, toss potatoes, oil and 3 teaspoons seasoning until well coated.
  3. Place potatoes on grill and cook, turning frequently, 4-5 minutes or until skin is crispy. In large cast-iron skillet on grill, cook and stir bacon 8-10 minutes, or until crisp. Add yellow onion and bell pepper; cook and stir 2-3 minutes, or until tender-crisp.
  4. Push bacon mixture to one side of skillet. Add potatoes to other side of skillet. Smash each potato with heavy spatula, bottom of small sturdy bowl or meat pounder. Sprinkle potatoes with remaining seasoning. Spoon bacon mixture over potatoes. Sprinkle with cheese.
  5. Cover pan or close grill. Cook 3-5 minutes, or until cheese is melted. To serve, sprinkle with green onions and dollops of sour cream.

Test Kitchen Tip: Cooking potatoes before grilling reduces overall grill time.

Red, White and Blue Cake

Prep time: 25 minutes
Cook time: 30 minutes
Servings: 12

  • 1          package (2-layer size) white cake mix
  • 2          teaspoons McCormick Pure Vanilla Extract
  • 1/2       teaspoon Blue McCormick Assorted Neon Food Colors & Egg Dye
  • 2          tablespoons unsweetened cocoa powder
  • 2          teaspoons McCormick Red Food Color
  • nonstick spray
  • 1          container (16 ounces) white frosting
  • 1          cup raspberries
  • 1/2       cup blueberries
  1. Heat oven to 350° F.
  2. Prepare cake mix as directed on package, adding vanilla. Transfer 1 1/2 cups batter to small bowl and tint with neon blue food color. Tint remaining batter red by adding cocoa powder and red food color. Pour each color batter into separate 9-by-5-inch loaf pans sprayed with nonstick cooking spray.
  3. Bake blue-tinted cake 20-25 minutes; red-tinted cake 30-35 minutes. Cool cakes in pans 10 minutes. Remove from pans; cool completely.
  4. Trim cakes to remove rounded tops and edges. Slice red cake in half horizontally to form two thin layers. Place one layer on platter. Slice remaining red cake layer in half lengthwise. Slice blue cake in half lengthwise. (Blue and red cakes should be same dimensions.)
  5. Frost red cake layer on platter with 1/3 frosting. Top with lengthwise slices of red and blue cake side-by-side. Frost with 1/3 frosting. Repeat cake layer and frosting. Garnish with raspberries and blueberries to resemble flag.

SOURCE:
McCormick Spice

Sweet Meets Spicy

(Family Features) There’s no better way to spice up a party than by using unexpected ingredients in fun, flavorful dishes and drinks. For your next fiesta, celebrate a star of the party with sweet and juicy watermelon.

Not only does versatile watermelon lend a unique taste to your menu, it’s a healthy ingredient that provides natural hydration with 92 percent water content, along with the antioxidant lycopene and the amino acid citrulline.

These recipes show how, with a little creative carving, you can use the whole melon, including flesh, juice and rind, for big value and zero waste.

Find more fiesta-ready recipes at watermelon.org.

Cactus Carving

  • Medium-large oval or oblong watermelon (seeded or seedless)
  • Cutting board
  • Paring knife
  • Dry erase marker
  • Kitchen knife
  • Scoop
  • Cactus cookie cutter
  • Small flower cookie cutters
  • Toothpicks
  • Fire and Ice Salsa (recipe below)
  1. Wash watermelon under cool, running water and pat dry.

  1. On cutting board, place watermelon on its side and cut off 1/4 inch-1/2 inch from stem end; this will provide a sturdy base. Reserve end piece to make into small cactus.
  2. Stand watermelon upright on base. Use dry erase marker to draw simple outline of cactus shape.
  3. One-third up from bottom of watermelon, draw straight line around back, being careful not to go through cactus outline; this will create a serving bowl for watermelon salsa.
  4. Use kitchen knife to cut around outline, leaving just bowl with cactus attached. Scoop out base to form bowl.

  1. From pieces of watermelon that were cut away, use cookie cutters to make cactus pieces and flower pieces to decorate with, and chop remaining watermelon to make watermelon salsa and watermelon margaritas, or juice.

  1. Attach toothpicks randomly around cactus to make thorns and decorate with watermelon flowers. Decorate bottom rind scrap with toothpicks to resemble short, round cactus.
  2. Fill bowl with Fire and Ice Salsa and serve with tortilla chips.

Fire and Ice Salsa

Makes: 3 cups

  • 3          cups seeded and finely chopped watermelon
  • 1/2       cup finely diced green peppers
  • 2          tablespoons lime juice
  • 1          tablespoon chopped cilantro
  • 1          tablespoon finely sliced green onion
  • 1-2       tablespoons finely diced jalapeno peppers
  1. Combine ingredients; mix well and cover. Refrigerate at least 1 hour before serving.

Nachos with Watermelon Avocado Salsa

Makes: 8 servings

  • 1          avocado, peeled, seeded and chopped
  • 2          teaspoons lime juice
  • 1/4       cup chopped cilantro
  • 1          minced garlic clove
  • 1          can (4 ounces) diced green chilies, drained
  • 2          tablespoons diced red onion
  • 1 1/2    cups diced watermelon
  • 16        ounces fat-free refried beans
  • 11        ounces corn tortilla chips
  • 1 1/2    cups sharp cheddar cheese, grated
  • 1/3       cup fat-free sour cream
  1. Heat oven to 350° F.
  2. To make salsa: In medium bowl, combine avocado, lime juice, cilantro, garlic, chilies and red onion; toss to thoroughly mix. Add watermelon and toss gently. Set aside.
  3. Over medium heat, heat beans until hot. Mash if preferred.
  4. Place chips on flat, oven-proof plate or cookie sheet and top with beans and cheese. Repeat layers as desired. Heat in oven 10 minutes, or until cheese has melted and chips are hot.
  5. Top with salsa mixture and sour cream.

Tip: Reserve some salsa to place in bowl for dipping.

Blended Watermelon Margarita

Makes: 2 margaritas

  • 2          cups seedless watermelon, cubed and frozen
  • 1/2       cup water
  • 3          ounces silver tequila
  • 1 1/2    ounces lime juice
  • 1          ounce elderflower liqueur
  • pinch of salt
  • lime slices, for garnish
  1. In blender, combine watermelon, water, tequila, lime juice, elderflower liqueur and salt. Blend until smooth.
  2. Pour into two chilled margarita glasses and garnish with lime slices.

Watermelon Margarita on the Rocks

Makes: 2 margaritas

Watermelon Simple Syrup:

  • 2          cups seedless watermelon, cubed
  • 1          cup sugar

Watermelon Juice:

  • 2          cups seedless watermelon, cubed
  • 1/2       cup water

Margarita:

  • lime wedges
  • coarse salt
  • ice
  • 4          ounces silver tequila
  • 4          ounces watermelon juice
  • 2          ounces lime juice
  • 1          ounce watermelon simple syrup
  1. To make watermelon simple syrup: In small saucepan over medium heat, combine watermelon and sugar. Use potato masher to mash watermelon and sugar together, pushing out liquid and dissolving sugar. Simmer 5 minutes, stirring frequently. Pour mixture through fine mesh sieve set over bowl or jar, pressing watermelon to extract all liquid. Set aside to cool completely.
  2. To make watermelon juice: In blender, combine watermelon and water. Blend until smooth then pour through fine mesh sieve set over bowl or jar.
  3. To assemble margaritas: use lime wedge to line rims of two glasses with juice. Dip glasses in coarse salt and carefully fill glasses with ice.
  4. Combine tequila, watermelon juice, lime juice and simple syrup in cocktail shaker with ice. Shake until thoroughly chilled, about 30 seconds, and pour into prepared glasses. Garnish with lime wedges.

SOURCE:
National Watermelon Promotion Board

Add a Tex-Mex Favorite to Your Menu

(Family Features) A tortilla plus a tasty filling makes a household favorite – a taco. This simple, casual, versatile, fun food knows no boundaries. Tacos can be right for breakfast, lunch, dinner and even snacks and dessert, depending on the filling.

For tacos with a unique, delicious twist on tradition, try these Chicken Soft Tacos with Pickled Beet Salsa that are ready in 30 minutes. The antioxidant-rich Aunt Nellie’s Pickled Beets lend color, as well as a refreshing sweet-tangy flavor that’s complementary to the lime juice, cilantro and red onion in the salsa. This sassy salsa is a perfect partner for rotisserie, roasted or grilled chicken, arugula and a dollop of jalapeno mustard-sour cream sauce nestled inside a soft flour tortilla.

For your taco fiesta, just set out the tortillas, salsa and other toppings and let everyone help themselves to a fun and delicious dinner.

For other versatile recipes, visit AuntNellies.com.

Chicken Soft Tacos with Pickled Beet Salsa

Prep time: 25 minutes
Servings: 4

Salsa:

  • 1          jar (16 ounces) Aunt Nellie’s Baby Whole Pickled Beets
  • 2          tablespoons chopped red onion
  • 2          tablespoons coarsely chopped fresh cilantro leaves
  • 1          tablespoon fresh lime juice
  • 1/4       teaspoon salt
  • 1/4       teaspoon ground black pepper

Tacos:

  • 1/3       cup sour cream
  • 1          tablespoon jalapeno mustard
  • 4          soft flour tortillas (6-inch diameter)
  • 2          cups fresh arugula
  • 2          cups chopped cooked rotisserie chicken (hot or cold)
  • 1/4       cup crumbled queso fresco
  1. To make salsa: drain beets and chop. In medium bowl, combine beets, onion, cilantro, lime juice, salt and pepper.
  2. To make tacos: In small bowl, stir together sour cream and mustard; set aside.
  3. On one half of each tortilla, place equal amounts of salsa, arugula, chicken and cheese. Top with dollops of mustard-sour cream. Fold over.

Substitution: Sliced pickled beets or three single-serve cups of Aunt Nellie’s Diced Pickled Beets may be substituted for baby whole pickled beets.

Nutritional information per serving: 380 calories; 20 g protein; 28 g carbohydrates;
20 g total fat; 650 mg sodium; 80 mg cholesterol; 1 g dietary fiber; 2 mg iron; 0.15 mg thiamin;
460 IU vitamin A; 4 mg vitamin C.

SOURCE:
Aunt Nellie’s

Holly, Jolly Recipes for Merry Mornings

(Family Features) This holiday season, make your mornings merry and savor time with loved ones visiting from near and far with festive recipes like Christmas Tree Waffles and Overnight Cinnamon Roll Casserole.

“You don’t have to get up early to impress guests with a holiday breakfast,” said Chef Kevan Vetter of the McCormick Kitchens. “Take waffles, simply add green food color to the batter then dust with powdered sugar ‘snow’ to resemble Christmas trees. Or prepare a cinnamon roll casserole the night before. Soak cut-up challah bread in milk and cinnamon overnight, bake until golden in the morning. Finish off with a drizzle of cream cheese frosting.”

For more Christmas tips and recipes, find McCormick on Pinterest and Facebook, and visit McCormick.com.

Overnight Cinnamon Roll Casserole
Prep time: 10 minutes
Cook time: 25 minutes
Servings: 12

  • 12 eggs
  • 1 1/2 cups plus 3 tablespoons milk, divided
  • 2 tablespoons McCormick Ground Cinnamon, divided
  • 5 teaspoons McCormick Pure Vanilla Extract, divided
  • 1/4 teaspoon baking powder
  • 1 loaf challah or brioche bread, cubed
  • 1/4 cup butter, melted
  • 1/4 cup firmly packed brown sugar
  • 1/2 cup whipped cream cheese
  • 3 tablespoons confectioners’ sugar
  1. Mix eggs, 1 1/2 cups of milk, 1 tablespoon of cinnamon, 3 teaspoons of vanilla and baking powder in large bowl with wire whisk until well blended. Add bread cubes; toss to coat well. Pour into 13×9-inch baking dish sprayed with no stick cooking spray. Cover. Refrigerate at least 4 hours or overnight.
  2. Preheat oven to 350°F. Remove casserole from refrigerator. Mix melted butter, brown sugar and remaining 1 tablespoon cinnamon in small bowl until well blended. Drizzle over casserole. Let stand 10 to 15 minutes.
  3. Bake 20 to 25 minutes or until golden brown. Let stand 5 minutes before serving.
  4. Meanwhile, mix cream cheese, confectioners’ sugar and remaining 2 teaspoons vanilla in small bowl until smooth. Slowly stir in remaining 3 tablespoons milk. Drizzle over casserole before serving.

Christmas Tree Waffles
Prep time: 5 minutes
Cook time: 20 minutes
Servings: 4

  • 2 cups waffle mix
  • 1 1/3 cups milk
  • 1 egg
  • 2 tablespoons vegetable oil
  • 2 teaspoons McCormick Pure Vanilla Extract
  • 15 drops McCormick Green Food Color
  • confectioners’ sugar
  • mini candy-coated chocolate pieces
  1. Preheat round waffle iron. Spray with no stick cooking spray. Mix waffle mix, milk, egg, vegetable oil, vanilla and food coloring until blended.
  2. Pour about 1/3 cup of batter onto center of hot waffle iron. Close lid. Cook about 5 minutes or until no longer steaming. Carefully remove waffle. Repeat with remaining batter.
  3. Break each waffle into 4 triangles. Layer 3 triangles on a serving plate to resemble a Christmas tree. Sprinkle with confectioners’ sugar. Use candy-coated pieces to decorate tree as ornaments.

SOURCE:
McCormick



Fire-Up a Bold Fourth of July BBQ

Cowboy Burger with Grilled Pickles and Crispy Onion Straws
Grilled Watermelon Steaks with Walnut Gremolata
Red, White and Blue Mousse Parfaits

(Family Features) This Fourth of July, take your backyard barbecue staples from basic to bold with knock-out burgers, grilled fruit “steaks” and festive red, white and blue-colored desserts.

Opt for burgers with a brazen rub that creates a caramelized outer layer. Make the meal an epic Fourth of July feast with a side of grilled watermelon steaks, marinated in white balsamic vinegar, lemon juice and rosemary, and topped with walnuts, lemon zest and fresh parsley.

“Burgers are an Independence Day mainstay, but that doesn’t mean they have to be boring,” said McCormick Executive Chef Kevan Vetter. “Pick a flavor combo that packs a real punch for the rub, then build out the burger with toppings and condiments to match that taste. For example, use Smoky Montreal Steak Seasoning, chili powder and brown sugar to make a sweet and smoky rub, then top with a rich BBQ mayonnaise, melty cheddar, grilled pickle slices and crispy onion straws.”

For more tips and recipes for unforgettable Fourth of July fare, check out McCormick.com and visit McCormick Spice on Facebook and Pinterest.

Cowboy Burger with Grilled Pickles and Crispy Onion Straws

Ingredients

BBQ Mayonnaise
  • 1/4 cup mayonnaise
  • 2 tablespoons Stubbs Original Bar-B-Q Sauce
Crispy Onion Straws
  • 1/2 cup flour
  • 1/4 teaspoon salt
  • 1/8 teaspoon McCormick Ground Black Pepper
  • 1 medium onion, very thinly sliced and separated into rings
  • vegetable oil, for frying
Cowboy Burgers
  • 4 teaspoons McCormick Grill Mates Smoky Montreal Steak Seasoning
  • 1 tablespoon McCormick Chili Powder
  • 1 tablespoon packed brown sugar
  • 1 1/4 pounds ground beef
  • 4 slices mild Cheddar cheese
  • 1 dill pickle, sliced lengthwise 1/4-inch thick
  • 4 Kaiser rolls
  • 4 lettuce leaves

Preparation

  1. For the BBQ Mayonnaise, mix mayonnaise and Bar-B-Q Sauce in small bowl until well blended. Cover. Refrigerate until ready to serve.
  2. For the Onions, mix flour, salt and pepper in large resealable plastic bag. Add onion; toss to coat well. Pour oil into deep fryer, large heavy skillet or saucepan, filling no more than 1/3 full. Heat oil on medium-high heat. Carefully add onion rings to hot oil. Fry 4 to 5 minutes, turning once to brown evenly, until onions rings are golden brown. Drain on paper towels. Set aside.
  3. For the Burgers, mix Seasoning, chili powder and brown sugar in small bowl. Shape ground beef into 4 patties. Coat surface of each patty evenly with the rub mixture. Grill over medium heat 4 to 6 minutes per side or until burgers are cooked through (internal temperature of 160°F). Add cheese slices to burgers 1 minute before cooking is completed. Grill pickle slices 2 to 3 minutes per side or until grill marks appear. Toast rolls on the grill, open-side down, about 30 seconds, if desired.
  4. Serve burgers on rolls topped with grilled pickles, Crispy Onion Straws and lettuce. Serve with BBQ Mayonnaise.

Serves
4

Preparation Time:
20 minutes

Cook Time:
20 minutes

Grilled Watermelon Steaks with Walnut Gremolata

Ingredients

  • 1/2 small seedless watermelon
  • 1/2 cup white balsamic vinegar
  • 2 tablespoons olive oil
  • 1 tablespoon lemon juice
  • 1 teaspoon McCormick Gourmet Crushed Rosemary
  • 1/2 teaspoon Sea Salt from McCormick Sea Salt Grinder
  • 1/2 teaspoon McCormick Coarse Ground Black Pepper
  • 1/4 cup finely chopped toasted walnuts
  • 1/4 cup finely chopped parsley
  • 1 teaspoon grated lemon peel

Preparation

  1. Cut 4 (1-inch thick) half-moon slices of watermelon. Reserve any remaining watermelon for another use.
  2. Mix vinegar, oil, lemon juice, rosemary, salt and pepper in small bowl. Reserve 2 tablespoons for drizzling grilled watermelon.
  3. Place watermelon steaks in glass dish. Add remaining marinade. Refrigerate 20 minutes, turning watermelon halfway through marinating time.
  4. Meanwhile, for the Walnut Gremolata, mix walnuts, parsley and lemon peel in small bowl. Set aside. Remove watermelon steaks from marinade. Reserve leftover marinade for brushing watermelon during grilling.
  5. Grill watermelon steaks over high heat 2 to 4 minutes per side or until grill marks appear, brushing with leftover marinade.
  6. To serve, cut watermelon steaks in half. Drizzle with reserved 2 tablespoons marinade. Sprinkle with Walnut Gremolata.

Serves
8

Preparation Time:
10 minutes

Cook Time:
8 minutes

Red, White and Blue Mousse Parfaits

Ingredients

  • 3 1/2 cups heavy cream, divided
  • 1/4 cup unsweetened cocoa powder
  • 1/2 cup plus 2 tablespoons sugar, divided
  • 2 teaspoons McCormick Extra Rich Pure Vanilla Extract
  • 2 teaspoons McCormick Red Food Color
  • 1 teaspoon McCormick Pure Lemon Extract
  • McCormick Assorted NEON! Food Colors & Egg Dye
  • 2 tablespoons white chocolate chips

Preparation

  1. Beat 1 1/2 cups of the heavy cream, cocoa powder, 2 tablespoons of the sugar and vanilla in large bowl with electric mixer on medium speed until stiff peaks form. Add red food color; stir gently with spatula until evenly tinted.
  2. Beat remaining 2 cups heavy cream, remaining 1/2 cup sugar and lemon extract in large bowl with electric mixer on high speed until stiff peaks form. Remove 1 cup. Add 3/4 teaspoon neon blue and 5 drops neon purple food colors; stir gently with spatula until evenly tinted.
  3. To assemble parfait, alternately layer red and white mousses in dessert glasses. Top with blue mousse and white chocolate chips. Refrigerate until ready to serve.

Serves
12 parfaits

Preparation Time:
30 minutes

SOURCE:
McCormick Spice



A Leafy Superfood Worth Learning About

Silky Egg Cress Salad
“Cressto” Pesto Sauce

(Family Features) For people who manage their health through nutrition or use food as a medicinal replacement, few products offer the power of “superfoods.” Kale is one leafy green commonly recognized as a superfood, but watercress is a tastier superfood option worth considering.

Watercress has more flavor, is more versatile and is healthier than its leafy cousins. It’s also easier to digest with a more pleasing texture. In fact, according to an independent research study published last spring by the Centers for Disease Control, it is the most nutrient-dense food available today.

For a high concentration of phytonutrients, antioxidants and vitamins, look to options such as those available through hydroponic greenhouse grower Hollandia Produce, which raises two cress varieties: Live Gourmet Living Upland Cress and Grower Pete’s Living Organic Watercress. Both varieties also deliver up to twice the vitamin C of an orange; more calcium than milk; and high levels of magnesium, phosphorus, potassium, iron, beta-carotene and vitamins A, B1, B6, K and E.
 
Watercress also has multiple uses as a medicinal herb. Some of these more popular applications include preventing eczema, as well as supporting digestive, urinary tract, eye and respiratory health.

Visit hollandiaproduce.com to find more recipes and learn more about this flavorful superfood.

Silky Egg Cress Salad

Ingredients

  • 1 package Live Gourmet Living Upland Cress or Grower Pete’s Living Watercress, root ball and stems removed, leaves rinsed and patted dry
  • 2 medium eggs
  • 3 purple potato chips (purple potatoes sliced thin, seasoned and sauteed until crisp)
  • 3 slices fresh avocado
  • 3 slices ripe pear
  • 3 slices persimmon
  • 2 pieces toasted brioche bread
  • 2 tablespoons Orange Vinaigrette
Orange Vinaigrette
  • 2 tablespoons frozen orange juice concentrate
  • 2 tablespoons grape seed oil
  • 2 teaspoons rice wine vinegar
  • 1 teaspoon honey
  • pinch cracked black pepper

Preparation

  1. In small bowl, whisk together vinaigrette ingredients and set aside.
  2. Prepare and artfully arrange cress and all ingredients, except eggs, on serving plate and set aside.
  3. Soft boil eggs 5 minutes in 1 quart of water. Remove from heat and cool 30 seconds under cold running water. Gently remove shells. While still warm, slice eggs in half and place atop the plated salad. Lightly drizzle with Orange Vinaigrette.

“Cressto” Pesto Sauce

Ingredients

  • 3 cups Live Gourmet Living Upland Cress or Grower Pete’s Living Watercress, root ball and bottom 1/3 stems removed, rinsed and patted dry
  • 2 cloves garlic, chopped
  • 1/2 cup extra-virgin olive oil
  • 1/2 cup grape seed oil
  • 1 teaspoon lemon zest
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 cup plain Greek yogurt

Preparation

  1. In blender or food processor, combine cress and garlic and pulse until coarsely chopped.
  2. Add remaining ingredients and process until blended.
  3. Drizzle over pasta, risotto, fish, meat or eggs, or use as a spread.

SOURCE:
Hollandia Produce



Sensible tips for healthy eating

Barbecue Chicken Flatbread Pizza
Thin Crust Pepperoni Pizza
Arugula Mushroom Flatbread Pizza
Thin Crust Egg, Sausage and Pepper Breakfast Pizza

(Family Features) With so many social events that revolve around food, it’s not easy to get a fresh start on making healthy food choices. However, with a little thought and planning, you can prevent taking your body on a roller coaster ride – without having to choose between food deprivation and satisfaction.

“Whether you are hosting an event or attending someone else’s celebration, planning ahead can help you stay on track,” said Mitzi Dulan, a registered dietitian and nationally recognized nutrition and wellness expert. “Having quick and simple strategies and recipes on hand makes it easy to eat well and keep you feeling great.”

Put a winning plan in place to take a new look at your approach to eating smart with these tips from Dulan, who is the team nutritionist for the World Series champion Kansas City Royals.

Don’t skip meals.
Although skipping breakfast may seem like a good way to cut calories, it’s a plan that can actually backfire, making you hungrier as the day wears on, and more likely to overeat or sneak unhealthy snacks. Start each day with a well-rounded breakfast to fuel your body. Apply a similar approach to events later in the day, as well. You may be tempted to skip a meal so you can enjoy the treats at a party, but chances are you’ll end up overdoing it with high-calorie indulgences, so make sure you fuel up ahead of time.

Love what you eat.
Be mindful of the food you eat and make every bite count. Enjoying each delicious taste will make it easier to stick to a sensible eating plan. For the foods you do love, look for ways to make them better – better for you, that is. For example, if pizza is your weak spot, substitute a lower-calorie crust, such as Flatout Flatbread. Then choose toppings wisely to amp up the flavor while managing added fat and calories.

Eat smaller portions.
When you simply must indulge, you may be surprised to hear “go ahead,” but to do so in moderation. One clever way to keep your portions small: use a tablespoon, not a serving spoon to dish out portions. Then eat slowly so your body has time to tell your brain you’re full.

Get your fill in healthy ways.
Overeating often comes down to a very basic cause: hunger. Becoming more conscious of how you answer your hunger will help you stay on track. Drinking water before and during events will help to fill you up so you are less likely to consume excess calories. Snacking throughout the day can also help keep hunger at bay; several small, healthy snacks, such as a handful of nuts or trail mix, can help keep you feeling full. Also, remember to stop eating when you feel satisfied, but before you feel full.

To find a Flatout Flatbread retailer near you, visit FlatoutFinder.com.

Barbecue Chicken Flatbread Pizza

Description
Recipe created by Mitzi Dulan, RD

Ingredients

  • non-stick baking spray
  • 2 Flatout Flatbreads
  • 1/2 cup barbecue sauce
  • 1/3 cup cheddar cheese, shredded
  • 1/3 cup mozzarella cheese, shredded
  • 6 ounces grilled chicken breast, torn into pieces
  • 1 tablespoon red onion, diced
  • 1 tablespoon cilantro, chopped

Preparation

  1. Heat oven to 400°F.
  2. Spray large baking sheet with non-stick baking spray. Place flatbreads on baking sheet. On each flatbread, evenly spread 2 tablespoons barbecue sauce.
  3. Sprinkle both cheeses over flatbreads. Mix remaining barbecue sauce with grilled chicken and place on pizzas. Top with diced onion. Bake 5 minutes. Sprinkle cilantro on top and serve.

Thin Crust Pepperoni Pizza

Ingredients

  • 1 Flatout Flatbread Artisan Thin Pizza Crust
  • 1/4 cup chunky red sauce
  • 3 slices provolone cheese
  • 1/4 cup mozzarella, shredded
  • 30 pepperoni mini slices

Preparation

  1. Heat oven or grill to 375°F.
  2. Place flatbread on cookie sheet. Bake 2 minutes. Remove from oven. Spread sauce on flatbread. Lay provolone on top of sauce. Top with mozzarella and pepperoni. Return to oven and bake 4 more minutes, or until cheese melts.
  3. Grilling method: Heat grill to 375°F. Pre-bake flatbread on grill for 2 minutes. Remove from grill. Spread sauce on flatbread. Lay provolone on top of sauce. Top with mozzarella and pepperoni. Return flatbread to grill. Close lid. Grill for 4 minutes, or until cheese melts.

Arugula Mushroom Flatbread Pizza

Ingredients

  • 1 Flatout Flatbread
  • 1/2 cup mushrooms, cooked
  • 1/2 cup arugula
  • 6 grape tomatoes
  • 1 tablespoon Parmesan cheese, grated
  • 1 1/2 teaspoons fat-free balsamic vinegar

Preparation

  1. Heat grill or oven to 375°F.
  2. Pre-bake flatbread for 2 minutes. Remove.
  3. Warm mushrooms in microwave or pan. Top flatbread with arugula, tomatoes and mushrooms. Sprinkle with cheese and drizzle with balsamic vinegar. Cut into slices.

Thin Crust Egg, Sausage and Pepper Breakfast Pizza

Ingredients

  • 1 Flatout Flatbread Artisan Thin Pizza Crust
  • 1/2 cup cheddar cheese
  • 2 eggs, lightly scrambled
  • 3 ounces sausage, cooked and crumbled
  • 2 ounces yellow peppers, diced
  • 2 ounces red peppers, diced

Preparation

  1. Heat oven to 375 F.
  2. Place flatbread on cookie sheet. Bake for 2 minutes. Remove from oven. Top flatbread with cheese, scrambled egg, sausage and peppers. Return to oven and bake 4 more minutes, or until cheese melts.
  3. Grilling method: Heat grill to 375 F. Pre-bake flatbread on grill for 1-2 minutes. Remove from grill. Top flatbread with cheese, scrambled egg, sausage and peppers. Return to grill. Close lid. Grill 4 more minutes, or until cheese melts.

SOURCE:
Flatout Flatbread



Simply Tasty Time-Saving Dinners

Fish Stick Taco
Honey Mustard Beer Batter Fillet Sandwich

(Family Features) If another busy night has you stressed about what to put on the table, it may be time to broaden your dinnertime repertoire. There are options in the frozen food aisle that can help you prepare a real, nutritious meal even when you’re pressed for time.

With more and more companies listening to consumers and finding ways to make their products with simpler ingredients while still maintaining a great, family-pleasing taste, you can find prepared food in the frozen section that you can feel good about serving to your family. And one of the simplest, healthier proteins that is found in the freezer aisle is seafood.

Fresh from the sea and available in several varieties – including fish sticks, fillets and shrimp as well as a range of styles, such as breaded, battered, sauced or grilled – there are frozen options for every taste, lifestyle and occasion. Seafood not only cooks quickly compared to other proteins, but numerous health agencies recommend eating seafood at least twice a week due to its health benefits. Seafood contains natural omega-3 fatty acids, lean protein and critical vitamins and minerals that can aid brain development, promote heart health, help fight obesity and improve overall health.

These health benefits, combined with the convenience and simple goodness of prepared seafood products, such as Gorton’s Seafood, make it easy to serve a better-for-you meal for the family in no time at all. Gorton’s also listened to consumers and made its ingredients even simpler and ingredient labels easier to read and understand.

"Delicious, quality seafood isn’t just about the seafood," said Mary Beth Gangloff, who is leading the simplification charge at Gorton’s. "This effort is about doing everything we can possibly do to ensure that nothing gets in the way of our real, authentic ingredients and great taste. Our goal is to ensure that the goodness of our seafood reaches our consumers in every single bite."

Cooking with seafood also lets you keep other ingredients simple, so you can let the distinct flavor of the seafood be the star. Keep it simple and pair seafood with a salad or easy side dish, or check out one of these family-friendly recipes that require just five ingredients and less than 30 minutes to prepare and cook.

Find more simple, time-saving recipes your busy family will love at gortons.com.

Fish Stick Taco

Ingredients

  • 24 Gorton’s Classic Breaded Fish Sticks
  • 12 hard taco shells
  • 3 cups cheddar cheese, shredded
  • 3 cups salsa
  • 3 cups lettuce, shredded

Preparation

  1. Prepare fish sticks according to package instructions. Place two cooked fish sticks in each taco shell followed by 1/4 cup cheese, 1/4 cup salsa and 1/4 cup lettuce. Serve immediately.

Serves
Servings: 6

Preparation Time:
5 minutes

Cook Time:
20 minutes

Honey Mustard Beer Batter Fillet Sandwich

Ingredients

  • 10 Gorton’s Beer Batter Fillets
  • 1/2 cup honey mustard
  • 5 sandwich rolls, sliced
  • 5 lettuce leaves
  • 10 slices of tomato

Preparation

  1. Prepare fillets according to package instructions.
  2. Spread half of mustard onto bottoms of sandwich rolls and top with lettuce leaf. Spread remaining mustard on cooked fillets and place two cooked fillets on each roll.
  3. Place two slices of tomato on each sandwich. Top with remaining half of roll and serve immediately.

Serves
Servings: 5

Preparation Time:
5 minutes

Cook Time:
25 minutes

SOURCE:
Gorton’s Seafood



Homemade gifts for a heartwarming holiday

(Family Features) Instead of fighting crowds at the store, head to the kitchen and whip up Pinterest-worthy treats and crafts. Whether you’re gifting a gracious host or just want a few extra presents on hand for unexpected holiday guests, flavorful and aromatic kitchen creations are a delicious way to show you care this holiday season.

“Christmas cookies are always a popular gift but they’re not the only homemade option for the cookie lovers on your list,” said Chef Kevan Vetter of the McCormick Kitchens. “A small jar of spreadable Gingerbread Cookie Butter brings the taste of a classic holiday treat to unexpected places like toast and pancakes.”

Cinnamon and Pine Fragrance Jar
Prep time: 5 minutes
Cook time: 15 minutes
Makes: 1 jarSupplies

  • 2-3       pine branches (4 inches long)
  • 2          McCormick Gourmet Cinnamon Sticks
  • 1          teaspoon McCormick Gourmet Whole Jamaican Allspice
    water
  1. Place pine, cinnamon and allspice inside 8-ounce jar. Pour water to fill jar, leaving 1/2-inch headspace; seal.
  2. To add a lovely fragrance around the house, pour all contents of jar into small saucepan. Simmer on medium heat 10-15 minutes or until fragrant, adding additional water as needed.

Need more gift-giving inspiration? Discover new ideas and recipes for everything from homemade seasonal butters to fragrance jars by visiting McCormick Spice on Pinterest and Facebook.

Gingerbread Cookie Butter

Ingredients

  • 8 ounces gingerbread cookies, about 8 (3 1/2-inch long) cookies
  • 1/2 cup confectioners’ sugar
  • 1/2 cup coconut oil
  • 1/4 cup water
  • 2 teaspoons McCormick Pure Vanilla Extract
  • 1/2 teaspoon McCormick Ground Cinnamon
  • 1/4 teaspoon McCormick Ground Ginger

Preparation

  1. Pulse cookies in food processor until resembling fine crumbs. Add sugar; pulse until just blended.
  2. Heat oil and water in small saucepan on low heat until coconut oil is melted. Slowly add oil mixture to processor while pulsing. Add vanilla and spices; pulse until just blended.

Serves
24 (1 tablespoon each)

Preparation Time:
5 minutes

Cook Time:
2 minutes

SOURCE:
McCormick & Company, Inc.



Dazzle guests with easy holiday eats

(Family Features) Creating a delicious holiday spread that your guests will love doesn’t have to be hard. Keep it simple and serve a table of tasty appetizers rather than a full meal, especially during a season when guests likely have several stops to make.

Simple Starters. Cheese and crackers or vegetable trays are reliable starters that can serve as a precursor to any meal. For an easy and eye-appealing appetizer, serve a hand-crafted cheese inside a wreath of fresh rosemary and pomegranate seeds, along with honey and premium deli crackers. The Litehouse Simply Artisan Reserve line cheeses are prepared in open air vats in small batches, handcrafted, hand-salted and aged 100 days for top-market flavor quality and gourmet taste. For a delicious twist on a veggie tray, round out traditional favorites such as broccoli and carrots with unexpected delights, such as endive leaves and blanched green beans.

Easy Flavor Boosters. Dial up the flavor of your favorite holiday recipes with a simple, single ingredient. A quality, perfectly seasoned dressing, such as those from Litehouse, are a delicious and convenient way to add flavor to any recipe, whether it’s making a salad that’s the star of a holiday party, or using it as a quick-and-easy marinade for an appetizer, such as a shrimp skewer. You can also add a pinch of freeze-dried herbs to your favorite recipe for added brightness and flavor.

Ready-In-Minutes Favorites. Making delectable appetizers doesn’t mean you have to spend hours in the kitchen. Timesavers, such as the easy-to-serve feta cheese crumbles used in this Holiday Bruschetta, are also a quick way to enhance any salad, cheese plate or side dish. Then round out your menu with a diverse offering of other crowd-pleasing, quick-prep items, from deviled eggs and pinwheels, to shrimp cocktail and bagel pizzas.

For more holiday cooking inspiration, including recipes and contests, visit litehousefoods.com or facebook.com/Litehouse, and check your Sunday newspaper for special holiday coupons.

Blue Cheese, Pomegranate and Quinoa Caviar

Ingredients

  • 2 ounces Simply Artisan Reserve Blue Cheese (Crumbles or Center Cut)
  • 1/3 cup pre-cooked red quinoa
  • 1/3 cup pomegranate arils (seeds), 1 tablespoon reserved
  • 1 teaspoon Litehouse Organic Balsamic Vinaigrette
  • 1 teaspoon Litehouse Instantly Fresh Thyme
  • 1 tablespoon chopped walnuts
  • assorted crackers

Preparation

  1. In small bowl, add blue cheese crumbles, quinoa, pomegranate arils and vinaigrette. Stir gently to combine.
  2. Transfer to 6-ounce ramekin dish and use back of spoon to tightly pack down.
  3. Place serving plate on top of ramekin and quickly invert. Carefully lift ramekin, leaving mixture in mold form.
  4. Sprinkle top with thyme, walnuts and reserved pomegranate arils.
  5. Serve with crackers.

Holiday Bruschetta

Ingredients

  • 1 baguette
  • olive oil
  • 1 tomato, diced
  • 1/2 cup red pepper, diced
  • 1 container (6 ounces) Simply Artisan Reserve Feta Cheese
  • 1 teaspoon Litehouse Instantly Fresh Basil
  • 1/2 cup Litehouse Organic Balsamic Vinaigrette

Preparation

  1. Cut baguette into 1/2-inch slices. Brush with olive oil and grill lightly.
  2. In bowl, combine tomato, red pepper, feta cheese, basil and just enough vinaigrette to lightly coat.
  3. Place heaping spoon of mixture on each baguette slice and drizzle with more vinaigrette, to taste.

SOURCE:
Litehouse