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EDIBLES

A gumbo to warm up any tailgate party

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For many fans who love to see their favorite sports in person, tailgating is as much fun as the event itself. And no tailgate is complete without ample amounts of food. Those who want to add a touch of Louisiana homecooking to their tailgates can try the following recipe for “Chicken, Crawfish and Sausage Gumbo” from Neal Corman and Chris Peterson’s “Virgil’s Barbecue Road Trip Cookbook” (St. Martin’s Press).

Chicken, Crawfish and Sausage Gumbo

Serves 4 to 6

2 pounds bone-in, skin-on chicken thighs

4 teaspoons kosher salt, divided

2 teaspoons cracked black pepper

1 stick unsalted butter

8 ounces andouille sausage, finely diced

4 ounces Tasso ham, finely diced

2 cups diced yellow onions

1 cup finely diced celery

2 tablespoons chopped garlic

3 dried bay leaves

1 tablespoon gumbo filé powder

3/4 teaspoon cayenne pepper

1 teaspoon chopped fresh oregano

1 teaspoon fresh thyme leaves

3/4 cup all-purpose flour

1 quart clam juice

11/2 quarts chicken stock

1 cup sliced okra

1 cup finely diced green bell pepper

1 cup finely diced red bell pepper

1 pound crawfish tail meat (substitute 16/20 shrimp if you cannot find crawfish tails)

1. Preheat the oven to 350 F.

2. Season the chicken with 2 teaspoons of the kosher salt and the cracked pepper. Bake in a roasting pan for about 45 minutes, or until the chicken reaches 165 F.

3. Remove the chicken and allow it to cool slightly. Pull the meat from the bones and separate it from the skin. Set aside the meat and discard the rest.

4. In a low and wide 6-quart (or larger) stockpot over medium-high heat, add the butter and sauté the sausage and ham with the onions, celery and garlic. Cook for about 4 minutes.

5. Add the bay leaves, gumbo filé, cayenne, oregano, thyme, and the rest of the salt. Cook until the mixture begins to pick up some color.

6. Add the flour and stir in to form a roux. Continue to cook until the mixture turns a fairly dark brown.

7. Add the clam juice and stock and whisk out the lumps. Add the okra and bell peppers, bring to a boil and then reduce to a simmer (the mixture should begin to thicken). Simmer for about 20 minutes.

8. When the texture becomes stew-like, add the pulled chicken and crawfish (include any liquid from thawed crawfish). Bring to a boil and then remove from the heat.

9. Taste and season with more salt, pepper or cayenne, as desired. Remove the bay leaves. Serve with cooked long grain rice.

EDIBLES

Enjoy a fruit-infused Fourth of July

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(Family Features) As patriotic parties roll on throughout the day and fireworks light up the night, Fourth of July fun calls for favorite snacks that complement the excitement. Whether you’re a pyro or prefer to leave the fiery entertainment to the experts, one thing you can take charge of is the dessert table.

Summer is a perfect time to make fruit the star of the show, and Fourth of July is no exception. These special occasions can be uplifted with the aroma and flavor of Envy Apples, a leading apple variety that offers an invitation to guests to savor memorable moments together.

Their versatility makes them ideal for sweet treats like these Apple and Berry Cream Cheese Tarts for a patriotic touch with red, white and blue pops of color. These tasty bites are shareable, handheld and festive, making them a savvy solution that keeps entertaining simple.

Just combine cream cheese, powdered sugar, vanilla and milk, pipe onto baked tart shells and top with raspberries, blueberries and star-shaped apple cutouts. Better yet, you can even swap out raspberries for preferred red fruits like strawberries or cherries, if desired.

If all the planning and entertaining leaves you short on time, turn to these Patriotic Apple “Donuts” that swap out traditional dough for thick, round apple slices topped with cream cheese and sprinkles. With just a few ingredients, you can slice the apples then let little ones in on the fun by spreading the cream cheese and decorating with sprinkles.

The craveable texture and crunch of Envy Apples provides balanced sweetness for these favorite desserts and beyond, giving guests the ultimate apple experience for all your Fourth of July festivities. They’re an appealing backdrop for pops of red and white in patriotic recipes as their flesh remains whiter longer, even after cutting or slicing, so they look fresh and delicious throughout the holiday.

To find more Fourth of July salads, main courses, sides and desserts, visit EnvyApple.com.

Apple and Berry Cream Cheese Tarts

  • 1 cup diced raspberries
  • 4 tablespoons sugar, divided
  • 1 cup halved blueberries
  • 1 package cream cheese, softened
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1/4 cup milk
  • 12 frozen mini tart shells, approximately 2 inches in diameter
  • 3 Envy Apples, cut into 12 large slices (around cores)
  1. In bowl, stir raspberries and 2 tablespoons sugar. In separate bowl, stir blueberries and remaining sugar. Let sit 30-60 minutes.
  2. Beat together cream cheese, powdered sugar, vanilla and milk. Spoon into piping bag and cut off small part of tip.
  3. Bake tart shells according to package directions. Once baked and cooled, fill halfway with cream cheese mixture.
  4. Using small star cookie cutter, cut shapes from apple slices.
  5. Top half of each tart with spoonful of raspberries and other half with blueberries. Top each with apple star and repeat with remaining ingredients.

Patriotic Apple “Donuts”

Servings: 6

  • 2 Envy Apples
  • 2/3 cup whipped cream cheese
  • 6-10 tablespoons red, white and blue sprinkles
  1. Cut apples horizontally to create thick, round slices. Use round cookie cutter to remove apple cores.
  2. Spread cream cheese on “donuts.” Top with sprinkles.


SOURCE:
Envy Apple

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EDIBLES

Fuel family fun with this easy recipe

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(Family Features) Between work, after-school activities and homework, planning memorable family time is nearly impossible. Changing that mindset can start by making mealtime simpler with recipes that serve up big smiles for the whole family and fuel fun, even on weeknights.

As a quick and easy mealtime solution that gives families time back to make lasting memories, Mrs. T’s Pierogies are pasta pockets filled with the stuff you love like creamy mashed potatoes, cheesy goodness and other big, bold flavors.

You can find a little inspiration in recipes like these Pierogy Burrito Bowls, loaded with pierogies, cherry tomatoes, corn, sliced avocado and homemade avocado mayo crema for a simple meal everyone in the family can enjoy.

No matter how parents switch up their weeknight routines, like a trip to the park or an at-home movie night, pierogies make weeknight recipes like this one possible because they’re simple and easy to prepare, leaving more time for parents to do the stuff they love with the ones they love.

Find more recipes fit for family fun by visiting MrsTsPierogies.com.

Pierogy Burrito Bowls

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

Burrito Bowls:

  • 1 tablespoon avocado oil
  • 1 bag (2 pounds) Mrs. T’s 4 Cheese Medley Pierogies
  • 1 cup cherry tomatoes, halved
  • 1 cup fresh or frozen corn, lightly roasted
  • 1 ripe avocado, pitted and thinly sliced
  • 1 cup pickled red onions
  • 3/4 cup Cotija cheese
  • fresh chopped cilantro, for garnish

Avocado Mayo Crema:

  • 1/2 cup mayo
  • 1 ripe avocado, pitted and roughly chopped
  • 1/2 lime, juice only
  1. To make burrito bowls: In medium skillet over medium heat, add avocado oil. Saute pierogies in batches, approximately 8 minutes on both sides, until golden brown. Remove from heat and set aside.
  2. Divide pierogies, cherry tomatoes, corn, avocado, pickled red onions and Cotija cheese evenly among serving bowls. Garnish with cilantro.
  3. To make avocado mayo crema: In food processor, process mayo, avocado and lime juice until smooth.
  4. Drizzle avocado mayo crema over bowls, as desired.


SOURCE:
Mrs. T’s Pierogies

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EDIBLES

A savory summer dessert perfect for sharing

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(Family Features) Put delicious desserts back on the menu all summer long with savory favorites that don’t call for wasting sunny days in the kitchen. Single-serve solutions are perfect for sharing with guests, whether you’re hosting a pool party or calling over loved ones for a backyard barbecue.

This Peanut Butter Cookie Banana Pudding can be prepped first thing in the morning and refrigerated until it’s time for a treat. Portioned in 1/4-pint canning jars (or small, kid-proof cups to avoid a mess) for individual servings, you can simply break them out when the dessert bell dings and top them with whipped topping and extra cookies.

At 7 grams per serving, a nutrient-rich powerhouse like peanuts can put a better-for-you spin on summer sweets. They deliver the most protein of any nut and contain six essential – vitamin E, folate, riboflavin, thiamin, niacin and vitamin B6 – and seven essential minerals – phosphorus, iron, magnesium, potassium, zinc, copper and calcium.

Visit gapeanuts.com to find more protein-packed recipe ideas.

Watch video to see how to make this recipe!

https://youtube.com/watch?v=7jWr1MNh8Ns%3Fmodestbranding%3D1%26rel%3D0%26showinfo%3D0

Peanut Butter Cookie Banana Pudding
Recipe courtesy of Peanut Butter Lovers on behalf of the Georgia Peanut Commission

  • 1          box (5.1 ounces) instant vanilla pudding mix
  • 3          cups cold milk
  • 1          package (16 ounces) peanut butter sandwich cookies, divided
  • 12        canning jars (1/4 pint each)
  • 2-3       bananas
  • frozen whipped topping, thawed
  1. In large measuring cup, whisk pudding mix and milk until thoroughly combined. Set aside to soft set, about 5 minutes.
  2. Cut or break six cookies in half and set aside. Pour remainder of package in 1-gallon bag, seal it and use rolling pin to crush cookies.
  3. Spoon layer of cookie crumbs in bottom of each jar, reserving some for topping. Top with layer of vanilla pudding. Cut one banana in half lengthwise and slice. Put layer of bananas on top of pudding. Top bananas with another layer of pudding. Repeat with remaining ingredients.
  4. Refrigerate until ready to serve. To serve, top with whipped topping and sprinkle with crushed cookies. Serve each with broken cookie half.

Note: Twelve 1/4-pint canning jars fit into disposable foil lasagna pan with clear lid for easy refrigeration and transportation.


SOURCE:
Georgia Peanut Commission

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