EDIBLES

A menu fit for family mornings

Published

5 years ago

05/27/2020

(Family Features) Many spring celebrations call for fabulous food, specifically dishes fit for brunch, even if your “crowd” is simply your nearest loved ones gathered at the family table. A wide variety of recipes may fit the festivities, but a combination of comforting bites with sweet and savory flavors is perfect for appeasing all appetites.

This menu of morning recipes includes Chive and Orange Blossom Honey Waffles and Spicy Garlic Honey Chicken as a filling option to base the meal around with Breakfast Casserole as a more traditional dish. For a sweet sendoff, this Brown Sugar Bundt Cake is best served warm as a midday dessert or can be added to your plate as a simple side.

Find more brunch recipes at Culinary.net.

A Sweet Morning Eat

Add flavor to your brunch with the sweet taste of honey as part of a remade rendition of a breakfast favorite: chicken and waffles.

This recipe for Chive and Orange Blossom Honey Waffles and Spicy Garlic Chicken combines sweet with savory to shine as the main course for your gathering.

Find more recipe ideas at honey.com.

Chive and Orange Blossom Honey Waffles and Spicy Garlic Honey Chicken

Recipe courtesy of chef Jenny Dorsey on behalf of the National Honey Board
Servings: 4

Chicken:

8 boneless, skinless chicken thighs
2 cups buttermilk
2 tablespoons kosher salt, divided
3/4 teaspoon ground black pepper, divided
1/4 teaspoon rosemary, chopped
2 tablespoons orange blossom honey
2 cups all-purpose flour
2 teaspoons cayenne pepper
1 teaspoon garlic powder
1 teaspoon onion powder
2 teaspoons paprika
1/2 teaspoon ancho chile powder
vegetable oil, as needed

Waffles:

1 1/2 cups all-purpose flour
2 teaspoons orange blossom honey
1 teaspoon orange zest
1 teaspoon kosher salt
1 teaspoon baking powder
1 1/4 cups whole milk
2 large eggs
1/4 cup fresh chives, chopped
3/4 cup sharp cheddar cheese, shredded
honey

To make chicken: Rinse chicken thighs and pat dry with paper towels; place in large bowl.
In separate bowl, combine buttermilk, 1 tablespoon salt, 1/4 teaspoon black pepper, rosemary and honey. Pour buttermilk mixture over chicken; cover and let marinate 8 hours or overnight.
In separate mixing bowl, combine flour, remaining salt, remaining pepper, cayenne, garlic powder, onion powder, paprika and ancho chile powder; stir.
Remove each piece of chicken from buttermilk, shake to remove excess liquid and dredge in flour mixture. Shake off excess.
In deep fryer, heat oil to 375° F. Fry chicken until internal temperature reaches 175° F or juices run clear, approximately 5 minutes per thigh.
Drain on paper towels.
To make waffles: In large mixing bowl, mix flour, honey, orange zest, salt, baking powder, milk, eggs, chives and cheese until combined.
Use waffle maker to cook four waffles in batches.
Place chicken on waffles and drizzle with honey.

A Dairy-Fueled Brunch Dish

Whether it’s just part of a brunch spread or the focus of your meal, an egg-based casserole is a perfect way to appease a morning crowd.

This version of Breakfast Casserole calls for potatoes, ham, eggs, milk and cheese for a simple dish that requires little preparation before popping in the oven.

Visit milkmeansmore.org for more morning dishes.

Breakfast Casserole

Recipe courtesy of Marcia Stanley, MS, RDN, on behalf of Milk Means More
Prep time: 25 minutes
Cook time: 45 minutes
Servings: 6

1 pound red or white potatoes, scrubbed and cut into 1/2-inch pieces
water
1/2 small onion, coarsely chopped (about 1/2 cup)
nonstick cooking spray
1/2 teaspoon salt, divided
1/4 teaspoon pepper
1 cup reduced-fat and reduced-sodium, chopped, cooked ham (about 4 ounces)
1 cup (4 ounces) shredded Swiss or cheddar cheese
4 eggs
1 1/2 cups skim milk
1 tablespoon mustard

Heat oven to 350° F.
In large saucepan, cover potato pieces with enough water to just submerge. Bring to boil. Reduce heat; simmer, covered, 5 minutes. Add onion. Return to simmer, covered, about 5 minutes, or until potatoes are just tender. Drain well. Cool slightly.
Coat 8-by-8-by-2-inch baking dish with nonstick cooking spray. Place potato-onion mixture in baking dish. Sprinkle with 1/4 teaspoon salt and pepper. Gently stir to combine. Sprinkle ham and cheese on top.
In medium bowl, lightly beat eggs. Whisk in milk, mustard and remaining salt. Pour over layers in baking dish. Bake, uncovered, 40-45 minutes, or until knife inserted near center comes out clean. Let stand 5 minutes before serving.

A Bundt Cake for Brunch

Many brunch festivities may center around classic breakfast foods like quiches and fresh fruits, but you can take your gathering to the next level with a treat to pair with nearly any dish.

This Brown Sugar Bundt Cake can be the simple, sweet side your guests crave as a complement to the savory recipes on the table. Made using just a handful of household ingredients, including the flavor-boosting addition of C&H sugars, it can be created in about an hour and served warm during your next at-home brunch gathering.

Find more sweet treat ideas at chsugar.com.

Brown Sugar Bundt Cake

Recipe courtesy of “Browned Butter Blondie” on behalf of C&H
Prep time: 15 minutes
Cook time: 50 minutes

Nonstick cooking spray
2 cups all-purpose flour, spooned and leveled
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon kosher salt
10 tablespoons unsalted butter, at room temperature
1 3/4 cups packed C&H Golden Brown Sugar
1/4 cup C&H Granulated Sugar
2 large eggs, at room temperature
1 1/2 teaspoons vanilla
1 cup full-fat Greek yogurt
C&H Confectioners’ Sugar, for dusting

Heat oven to 350° F.
Grease 10-cup bundt pan with nonstick cooking spray. Set aside.
In medium bowl, whisk flour, baking powder, baking soda and salt.
In bowl of stand mixer fitted with paddle attachment, beat butter, brown sugar and granulated sugar until light and fluffy. Add eggs, one at a time, mixing well after each addition. Add vanilla and mix on low speed.
With mixer on low, add flour mixture in three additions, alternating with yogurt. Begin and end with flour mixture. Mix until just combined.
Pour batter into prepared bundt pan and use offset spatula to level batter.
Bake 50-55 minutes, or until cake is golden brown and toothpick inserted in center of cake comes out clean. If cake browns too quickly while baking, cover with foil after 35 minutes.
Remove from oven and cool on baking rack 20 minutes. Invert pan onto baking rack and gently tap bottom of pan to release cake.
Cool completely before dusting with confectioners’ sugar.

Photo courtesy of Getty Images (Chive and Orange Blossom Honey Waffles and Spicy Garlic Honey Chicken)

SOURCE:
Domino Golden Sugar

United Dairy Industry of Michigan

EDIBLES

Celebrate Easter with creative cakes

Published

7 days ago

04/17/2025

bowienews

(Family Features) Sweet, delicious treats make Easter celebrations magical, putting the final touch on brunch, lunch or dinner gatherings. Whether your crowd enjoys the sweet-tart combination of fruit-infused cakes, mini bundts with personalized decorations or rich, creamy cheesecake, the dessert table is sure to be popular.

Blueberry Lemon Bundt Cake and Carrot Cheesecake from “Cookin’ Savvy” are perfect desserts for sharing with loved ones, made with little effort and a lot of love. You can even let little ones help in the kitchen with Fun Mini Easter Bundts by allowing their creativity to run wild – just hand over the icing and chocolate toppers then watch the artistry unfold.

To ensure your feast goes off without a hitch, create these tempting cakes the day before for a no-hassle Easter.

Find more ways to elevate Easter celebrations with food by visiting Culinary.net.

Blueberry Lemon Bundt Cake

Recipe courtesy of “Cookin’ Savvy”
Yield: 1 cake

1 pint fresh blueberries, rinsed
1 box lemon cake mix
1 stick butter, melted
4 eggs
1 cup milk

Glaze:

3 tablespoons melted butter
1 cup powdered sugar
3 tablespoons milk

Heat oven to 350 F.
Grease bundt pan and place rinsed blueberries in bottom. Mix cake mix, butter, eggs and milk; pour on top of blueberries. Bake 35 minutes. Let cool and remove from pan.
To make glaze: Mix butter, sugar and milk then pour over cake.

Fun Mini Easter Bundts

Recipe courtesy of “Cookin’ Savvy”
Yield: 24 mini bundts

1 box confetti cake mix
1 stick butter, melted
4 eggs
1 cup milk

Chocolate Toppers:

1 cup each color melting chips of desired colors
silicone Easter candy molds of desired shapes
1 pouch ready-made green icing

Heat oven to 350 F.
Mix cake mix, butter, eggs and milk. Pour into greased mini bundt pan and bake 20-25 minutes. Let cool and remove from pan.
To make chocolate toppers: In bowl for each color, melt melting chips in 1-minute intervals in microwave until thoroughly melted. Pour into baggies and snip corner. Pipe melted chips into molds and freeze 15-20 minutes. Pipe green icing onto mini bundt cakes for “grass” then place chocolate mold pieces on top.

Substitution: Save time on toppers by replacing with store-bought chocolate bunnies, eggs, crosses or marshmallow bunnies.

Carrot Cheesecake

Recipe courtesy of “Cookin’ Savvy”
Yield: 1 cake

Cake:

1 box spice cake mix
1 cup grated carrot
1 cup coconut
4 eggs
1 stick butter, melted
2/3 cup vanilla Greek yogurt

Cheesecake:

1 cup heavy whipping cream
3 tablespoons sugar
8 ounces cream cheese, softened
1 teaspoon vanilla
1/2 cup powdered sugar

Topping:

1/2 cup chopped walnuts
1/2 cup chopped white chocolate chips

Heat oven to 350 F.
To make cake: Mix cake mix with carrot and coconut. Using hand mixer, blend in eggs, butter and yogurt. Pour mixture into greased springform pan and bake 30 minutes. Let completely cool in pan.
To make cheesecake: Using hand mixer, whip whipping cream and sugar to form whipped cream and set aside.
Using hand mixer, whip cream cheese, vanilla and powdered sugar. Add in whipped cream and mix. Pour onto completely cooled carrot cake in springform pan. Let set in refrigerator at least 4 hours or overnight before unspringing pan.
For topping: Sprinkle chopped nuts and chocolate chips on cake before serving.

Tip: For extra festive appearance, add desired Easter candy on top.

SOURCE:
Culinary.net

EDIBLES

Street tacos from the slow cooker

Published

2 weeks ago

04/10/2025

bowienews

(Family Features) If your idea of street tacos includes standing over a hot skillet, wipe that sweat off your brow and give these Savory Street Tacos a try. They put the slow cooker and oven to work for you, providing that delicious street taco taste without the hassle. For more ways to simplify cooking at home, visit Culinary.net.

Savory Street Tacos

Recipe courtesy of “Cookin’ Savvy”
Servings: 4-6

1 chuck roast (2-3 pounds)
1 package taco seasoning
1 can (10 ounces) beef consommé
16-20 street taco tortillas
1 package (8 ounces) shredded cheese
1/4 cup avocado oil
salsa, for serving
guacamole, for serving
queso, for serving

Cover chuck roast with taco seasoning then place in slow cooker. Pour beef consommé over roast and cook on low 6 hours to braise.
Heat oven to 425 F.
Use fork to shred roast.
Brush outside of tortillas with avocado oil and fill with meat and shredded cheese. Place in casserole dish and bake 10-15 minutes until tacos reach desired crispiness.
Place on tray and serve with salsa, guacamole and queso.

Tip: Recipe can be doubled for large crowds.

SOURCE:
Culinary.net

EDIBLES

Add this superfruit to your menu for heart-healthy meals

Published

3 weeks ago

04/03/2025

bowienews

(Family Features) It’s no secret that adding greens to your menu – morning, noon and night – can go a long way toward healthier eating habits. While most people think of lettuce, kale, spinach, cucumbers and Brussels sprouts, don’t forget avocados are a superfruit you can use to add good fats and great taste to recipes throughout the day.

As a versatile fruit with naturally good fats and nearly 20 vitamins and minerals, avocados have become a household staple. Avocados From Mexico is a national supporter of the American Heart Association’s Healthy for Good Initiative – Eat Smart Program, encouraging people to incorporate a variety of fruits, vegetables and other heart-healthy foods into their meals.

By supporting this initiative, Avocados From Mexico is helping to raise awareness about the importance of making smart nutrition choices. The brand’s “Good Fats Meet Great Taste” campaign, featured at select Kroger locations, highlights the importance of balanced nutrition and fresh food choices as part of an overall heart-healthy lifestyle.

Avocados provide a good source of naturally unsaturated fats, which can be part of a heart-healthy eating pattern when consumed in place of saturated fats. A well-balanced diet that includes nutrient-rich foods like avocados, whole grains, lean proteins and fiber-rich vegetables can support overall heart health. In addition to good fats, avocados are also a good source of fiber, with 3 grams per one-third of a medium avocado.

If you’re looking for an easy yet tasty way to add more avocados to your family’s menu, this Avocado, Brussels Sprout, Kale and Date Salad provides a delicious introduction to the superfruit. Loaded with greens and fit for sharing with a crowd, you can do your part to bring avocados to your nearest and dearest, neighbors or anyone you’re hosting for a fresh, better-for-you meal.

The best part: This heart-healthy dish comes together in a snap. Just process the homemade dressing featuring dates, Dijon mustard and apple cider vinegar. Then toss Brussels sprouts, kale, red onion, pistachios and, of course, avocados before combining with the dressing.

Finally, serve with shaved Parmesan cheese on the side (so guests who prefer to avoid dairy can do so) and enjoy for a fresh meal that’s equal parts delicious and nutritious. Sliced avocados are the star of the dish, with naturally good fats and nearly 20 vitamins and minerals, making this an always good, super fun recipe and a way to begin making smarter food choices.

Discover more ways to add heart-healthy meals to your menu by visiting AvocadosFromMexico.com/avocado-nutrition.

Avocado, Brussels Sprouts, Kale and Date Salad

Servings: 8

Dressing:

1 tablespoon lemon juice
2 tablespoons apple cider vinegar
4 dates, pitted, softened
2 teaspoons Dijon mustard
1/4 cup olive oil

2 Avocados From Mexico, sliced
6 cups Brussels sprouts, shaved or shredded
3 cups lacinto (dinosaur) kale, shredded
1 cup red onion, sliced
1/2 cup pistachios (or pumpkin seeds), shelled
reduced-fat (sharp) Parmesan cheese, shaved or grated, for topping (optional)

To make dressing: In food processor, process lemon juice, apple cider vinegar, pitted dates and mustard. Slowly add olive oil to combine.
To make salad: In large salad bowl, combine avocados, shaved Brussels sprouts, kale, red onion and pistachios. Drizzle salad dressing evenly over greens and toss until well-coated.
Serve with shaved Parmesan cheese, if desired.

SOURCE:
Avocados From Mexico