EDIBLES
Whip up a bountiful weekend brunch
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(Family Features) Fresh air, warm sun and delicious foods make brunch a favorite weekend event. Set the stage (and the table) for an inviting experience with recipes that cover all the bases from snacks and desserts to a mouthwatering main course.
Tide the appetite of your guests with Spiced Grass-Fed Lamb Over Hummus served with toasted flatbread or tortilla chips before dishing out Overnight Apple Cinnamon French Toast Casserole for a simple centerpiece. Just as those delectable dishes are vanishing, pull Brown Sugar Pound Cake out of the oven and pair with sweetened whipped cream and fresh fruit for a sweet finishing touch.
Visit Culinary.net to find more ways to broaden your brunch menu.
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Wake Up to a Wonderful Brunch
Perfect for any brunch occasion is a delicious dish that can be made a day in advance, simplifying your morning prep before guests arrive with growling stomachs.
Prepared the day before and chilled overnight, this Overnight Apple Cinnamon French Toast Casserole is ready to bake to perfection in the morning with a gooey interior and crisp exterior filled with mouthwatering flavor. Drizzle with glaze then dish out to loved ones for a delicious way to make brunch easy.
Find more breakfast and brunch recipes at Culinary.net.
Overnight Apple Cinnamon French Toast Casserole
Servings: 12
- Nonstick cooking spray
- 1 package (20 ounces) French bread, cubed, divided
- 1 can (20 ounces) apple pie filling
- 9 eggs
- 1 cup half-and-half
- 2 teaspoons ground cinnamon
- 1 cup powdered sugar, plus additional (optional)
- 2 tablespoons milk, plus additional (optional)
- Spray 8-by-8-inch glass baking dish with nonstick cooking spray.
- In baking dish, add 10 ounces cubed French bread in bottom of dish. Pour apple filling over bread. Top with remaining cubed French bread. Set aside.
- In medium bowl, whisk eggs, half-and-half and cinnamon. Pour evenly over bread.
- Cover with aluminum foil and chill overnight.
- Heat oven to 325 F.
- Remove foil and bake 50-60 minutes.
- Let cool 10-15 minutes.
- In small bowl, whisk powdered sugar and milk. Add additional, if needed, until pourable glaze is reached. Drizzle over casserole before serving.
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A Fresh, Flavorful Brunch Bite
Brunch is a perfect opportunity to entertain friends and family with delicious recipes that will delight their taste buds. For example, this smooth hummus is paired with tender New Zealand grass-fed lamb loin chops and fresh toppings for flavor in every bite.
Ready in less than 30 minutes, this Spiced Grass-Fed Lamb Over Hummus recipe is made using Atkins Ranch lamb, which is available at your local Whole Foods Market and hails from New Zealand where the animals are grass-fed 365 days a year and allowed to roam and graze freely over lush green hills and pastures. The result is a lean, finely textured, flavorful meat that tastes just as nature intended.
Visit beefandlambnz.com for more recipes, cooking tips and information.
Spiced Grass-Fed Lamb Over Hummus
Prep time: 15 minutes
Cook time: 5 minutes
Servings: 4-6
Lamb:
- 4 Atkins Ranch grass-fed lamb loin chops
- 1 teaspoon cumin powder
- 1/4 teaspoon salt
- 1 tablespoon extra-virgin olive oil
Hummus:
- 1 can (15 ounces) chickpeas
- 3 cloves garlic, chopped
- 1/4 cup tahini
- 3 tablespoons fresh lemon juice
- 1/2 teaspoon salt
- 1/2 teaspoon cumin
- 1/2 teaspoon paprika
- 3 tablespoons olive oil
For serving:
- 1 Persian cucumber, small diced
- 1 small tomato, diced
- 2 tablespoons roasted pine nuts (or 2 tablespoons pomegranate seeds)
- parsley, chopped
- lemon wedges
- toasted flatbread or tortilla chips
- To make lamb: Remove lamb from bone, dice meat into small cubes and transfer to medium bowl.
- Add cumin powder and salt. Toss to coat. Marinate while preparing hummus.
- To make hummus: Drain chickpeas, reserving 1 tablespoon liquid. Rinse chickpeas under running water then drain.
- In bowl of food processor, pulse chickpeas, chickpea liquid and garlic until chickpeas and garlic are chopped.
- Add tahini, lemon juice, salt, cumin, paprika and olive oil. Mix until smooth paste forms. Taste and adjust by adding more salt, lemon juice or olive oil, as desired.
- Transfer hummus to large platter and spread it out.
- In large skillet, heat extra-virgin olive oil over high heat until hot. Add lamb and cook 30 seconds without moving.
- Turn lamb over and cook 30-60 seconds, repeating until all sides are browned. Remove from pan and let rest 5 minutes.
- To serve, place cucumbers and tomatoes in well of hummus then top with lamb, pine nuts and parsley.
- Top with squeeze of lemon juice and serve with flatbread or tortilla chips.
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Satisfy Cake Cravings with a Brunch-Worthy Dessert
Whether your brunch feast consists of bacon and eggs, pancakes and waffles or a combination of favorites, you can cap it off with a sweet treat for the perfect ending. After all, no celebration is complete without dessert.
Once the table is cleared of the main courses, dish out decadent bites of this Brown Sugar Pound Cake baked with high-quality ingredients like C&H Sugars to end the meal on a sweet note. Top with whipped cream and your crowd’s favorite fruits like strawberries and blueberries or serve the toppings separately for a customizable treat.
Visit chsugar.com for more brunch recipe ideas.
Brown Sugar Pound Cake
Prep time: 20 minutes
Cook time: 1 hour
Servings: 8
- 1 3/4 cups all-purpose flour, plus additional for coating pan, divided
- 1 cup packed C&H Light Brown Sugar
- 1 cup (2 sticks) butter, softened
- 4 eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- sweetened whipped cream, for topping (optional)
- fresh fruit, such as strawberries and blueberries, for topping (optional)
- Preheat oven to 350 F.
- Grease and flour 9-by-5-by-3-inch loaf pan. In large bowl, beat sugar and butter until fluffy. Beat in eggs one at a time. Add vanilla. In separate bowl, combine 1 3/4 cups flour, baking powder and salt. Gradually add to sugar mixture. Pour batter into pan.
- Bake 1 hour, or until toothpick inserted in center comes out clean. Remove from pan and turn out on rack to cool completely.
- Top with sweetened whipped cream and fresh fruit, if desired.
EDIBLES
Create a savvy weeknight family meal
(Family Features) Because this time of year can be crazy busy, drive-thru meals can easily become the norm. While fast-food burgers may do the trick once in a while, they can get old quick if your family is eating them every other night. This quick and easy Baked Spaghetti can bring everybody back to the table and it won’t break the bank either. Find more weeknight dinner inspiration at Culinary.net.
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Watch video to see how to make this recipe!
Baked Spaghetti
Recipe courtesy of “Cookin’ Savvy”
Servings: 4-6
- 1 pound ground beef
- 1 pound spaghetti noodles
- 1 jar (16 ounces) alfredo sauce
- 1 jar (24 ounces) marinara sauce
- 2 tablespoons garlic powder
- 2 tablespoons onion powder
- salt, to taste
- pepper, to taste
- 2 cups shredded cheese
- French bread or breadsticks, for serving
- Heat oven to 350 F.
- Brown and drain ground beef. Cook noodles according to package instructions. Drain noodles; add alfredo sauce and mix well.
- Add marinara sauce, garlic powder and onion powder to ground beef. Season with salt and pepper, to taste.
- Place noodles in 9-by-13-inch baking dish. Spoon beef mixture on top but do not mix in. Cover with shredded cheese then cover with foil and bake 30-40 minutes.
- Serve with French bread or breadsticks.
SOURCE:
Culinary.net
EDIBLES
Bring warmth to winter with a filing family dinner
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(Family Features) Hearty, comforting foods that go perfectly with cold weather may be some of your family’s favorites, but if all those filling meals are starting to (literally) weigh you down, it’s time for a better-for-you spin.
Add a superfood to your winter menu for cold-weather dishes you can feel good about serving to your loved ones. Sweetpotatoes, known as a “diabetes superfood” by the American Diabetes Association, are rich in vitamins, minerals, antioxidants and fiber, all of which are good for overall health. They’re a natural sweetener for that “sweet” flavor you crave without the added sugar, making them a perfect addition to this Cheesy Sweetpotato Casserole made with sweetpotato puree, warm spices and ground turkey.
A healthy and easy weeknight dinner, this creative spin on a classic casserole takes advantage of sweetpotatoes’ sweet, savory versatility. They enhance both flavor and nutrition content in simple and elevated recipes alike. Plus, they can be cooked and prepared in several ways, such as on the stove, baked, microwaved, grilled, slow cooked or, in this case, boiled and pureed.
Visit ncsweetpotatoes.com to discover more ways to cook better-for-you family meals this winter. https://www.youtube.com/embed/NpMfx1ZUyBo?si=EZZcgfdjC5sFWSNb&controls=0
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Cheesy Sweetpotato Casserole
Recipe courtesy of the North Carolina Sweetpotato Commission
Servings: 6
- 1 medium North Carolina sweetpotato
- 16 ounces shell pasta (or any kind of noodle)
Ground Turkey:
- 1 tablespoon olive oil
- 1 pound lean ground turkey
- 1/2 medium yellow onion, minced
- 1 teaspoon garlic powder
- 1/8 teaspoon salt
- 1/8 teaspoon ground pepper
- 1/4 teaspoon powdered mustard
Cheese Sauce:
- 3 tablespoons tomato puree
- 1/2 cup chicken broth (or any kind of broth)
- 1 cup shredded colby jack cheese, plus additional for topping (optional)
- salt, to taste
- nonstick cooking spray
- fresh parsley, for garnish
- Peel sweetpotato and chop into 1-inch cubes. Place in pot and cover with water. Bring to boil over high heat. Cook 13-15 minutes until sweetpotatoes are tender. Drain and let cool 2-3 minutes then puree in food processor or blender.
- Bring large pot of water to boil. Add shell pasta. Cook until slightly harder than al dente as it will continue to cook in oven.
- Strain pasta, rinse with cold water and set aside.
- To make ground turkey: Heat large skillet over medium heat. Add olive oil. When olive oil is fragrant, add ground turkey. Break turkey into small pieces. Mix in onion, garlic powder, salt, ground pepper and powdered mustard; cook 4-5 minutes. Remove from heat.
- To make cheese sauce: Heat oven to 375 F and place sweetpotato puree in blender or food processor with tomato puree, chicken broth, 1 cup shredded cheese and salt, to taste. Blend until combined and sauce is smooth.
- Spray 9-by-13-inch casserole dish with nonstick cooking spray. Place noodles, ground turkey and sweetpotato sauce in casserole dish and mix until coated in sweetpotato cheese sauce. Sprinkle with additional shredded cheese, if desired, and bake 15 minutes.
- Remove, let cool 10 minutes and sprinkle with fresh parsley.
EDIBLES
Kick off a winning game day with guac
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Touchdown-worthy apps to amp up the crowd
(Family Features) The best watch parties have two things in common: good food and good company to root for your team with. Kick off your football feast with appetizers made with a game day favorite: avocados.
With nearly 2.5 billion pounds of avocados imported from Mexico annually, based on Hass Avocado Board Volume Data, the Big Game is the No. 1 occasion where avocados and guacamole are served and prepared. In fact, approximately 250 million pounds of avocados are imported in the weeks leading up to the Big Game, according to “Produce Blue Book” – that’s enough avocados to go down and back the length of a standard professional football field more than 400,000 times.
Just as the first quarter sets the tone for the game, apps are your first opportunity to build excitement and get your guests cheering. Because it’s not game day without guac, start the party by mashing up a bowl of Championship Guac – a real craving crusher made with creamy, delicious Avocados From Mexico and crispy bacon – to sack hunger.
Take your viewing party to a whole new flavor level with Gronkamole. This all-star dip features shredded chicken, blue cheese, Buffalo sauce and the same flare that football great and Avocados From Mexico partner Rob Gronkowski played the game with, so you know it’s ready to tackle every chip, cracker and veggie thrown its way.
These innovative spins on game day guacamole score big when made with fresh avocados, a nutrient-dense fruit everybody can cheer for. They taste good, are good for you and bring the good times on game day.
Find more touchdown-worthy eats, from dips and appetizers to main courses and desserts that are always good at BigGameGuac.com.
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Championship Guac
Servings: 10
- 5 Avocados From Mexico, peeled and pitted
- 1 lemon, juice only
- 1/2 cup white onion, finely chopped
- 1 cup tomatoes, diced
- 1/2 cup cilantro, chopped
- 1 pound bacon, fried
- 1/2 teaspoon garlic powder
- salt, to taste
- pepper, to taste
- tortilla chips, for serving (optional)
- crackers, for serving (optional)
- To prepare avocado: In a bowl, use fork to mash the avocados and lemon juice until creamy. Then add the onion, tomatoes and cilantro.
- To prepare bacon: Cut the bacon into squares then place it in a hot skillet over medium heat and cook 15 minutes, or until golden. Transfer to a plate to drain excess fat and let cool.
- To prepare guacamole: Add the bacon, garlic powder, salt and pepper, to taste, to the guacamole; mix well.
- To serve, put guacamole in bowl and serve with tortilla chips or crackers, if desired.
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Gronkamole
Avocados From Mexico partner Rob Gronkowski’s favorite guacamole recipe
Servings: 4
- 2 Avocados From Mexico
- 1 teaspoon lemon juice
- 3/4 cup chicken breast, cooked and shredded
- 1/4 cup blue cheese, crumbled
- 3 tablespoons Buffalo sauce
- salt, to taste
- corn chips, for serving (optional)
- carrot sticks, for serving (optional)
- In a small bowl, mash avocados and stir in lemon juice.
- Add chicken, blue cheese and Buffalo sauce to guacamole mixture. Add salt, to taste.
- Serve with corn chips or carrot sticks, if desired.
SOURCE:
Avocados From Mexico
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