EDIBLES

Get outside with fresh grilled flavors

Published

3 years ago

09/01/2021

(Family Features) When bright, sunny days offer opportunities to take it outside for a celebration or casual weeknight dinner, take advantage with the fresh flavors of grilled fare. Good food and good company can combine for a meal to remember with loved ones while enjoying the outdoors.

Try taking your grilling game to the next level with Atkins Ranch grass fed ground lamb – available at Whole Foods Market – for lean, delicate flavor perfect for burgers, skewers, meatballs and sausages. Grass fed lamb is a versatile option that’s easy to cook, even on the grill – simply treat it the way you would beef.

If you’re new to cooking lamb, consider these Grilled Lamb Burgers that showcase 100% grass-fed lamb topped with a light herb salad, sliced tomato and yogurt sauce on a brioche bun. Or you can combine a robust herb dipping sauce with Lamb Meatball and Veggie Skewers for a customizable meal hot off the grates.

Visit Take-It-Outside.AtkinsRanch.com for more grilling inspiration.

Lamb Meatball and Veggie Skewers with Herb Sauce

Total time: 1 hour, 30 minutes
Yield: 6 skewers

6 wooden skewers
1 pound Atkins Ranch ground lamb
2 large eggs
2/3 cup Italian breadcrumbs
1 teaspoon olive oil
1/2 cup finely minced yellow onion
1 clove minced garlic
1/4 teaspoon coriander seeds, crushed
1/4 teaspoon red pepper flakes
1/2 teaspoon kosher salt
freshly ground black pepper, to taste
1 medium red onion, cut into 1-inch stacks
1 medium green bell pepper, cut into 1-inch stacks
1 medium red bell pepper, cut into 1-inch stacks

Herb Sauce:

1 cup flat leaf parsley
2 teaspoons fresh rosemary leaves, minced
2 tablespoons capers
1 lemon, juice only
2 cloves garlic
1/4 cup extra-virgin olive oil
grilled Italian bread, for serving

Soak skewers in water 10 minutes.
In large bowl, break apart ground lamb; add whisked eggs and breadcrumbs.
In small saute pan, add olive oil then saute yellow onion, garlic clove, coriander seeds, red pepper flakes, salt and pepper, to taste, about 5 minutes, until onion is translucent and spices are fragrant. Add to bowl with lamb. Mix until combined and form into roughly 1 1/2-ounce balls.
Add meatballs to skewers, alternating with onions and peppers. Cover and refrigerate 1 hour to ensure meatballs hold together during grilling.
To make herb sauce: In immersion blender, blend parsley, rosemary, capers, lemon juice, garlic and olive oil until smooth. Refrigerate until serving.
Preheat grill to medium-high heat.
Grill skewers about 3 minutes on each side, or until meatballs reach 150 F internal temperature. Rest 5 minutes. Serve with dipping sauce and grilled Italian bread.

Grilled Lamb Burgers

Total time: 1 hour, 20 minutes
Servings: 4

1 1/2 pounds Atkins Ranch ground lamb
1/4 teaspoon kosher salt

Spread:

2/3 cup full-fat Greek yogurt
1 clove raw garlic, grated
1/3 cup mayonnaise
1 tablespoon Dijon mustard

Salad:

1 small English cucumber, thinly sliced
2 green onions, thinly sliced
2 tablespoons chopped flat leaf parsley
2 tablespoons chopped fresh mint leaves
1 tablespoon chopped fresh dill
1/4 cup microgreens
2 tablespoons lemon juice
1 teaspoon lemon zest
2 teaspoons olive oil

4 brioche buns
1 medium tomato, sliced into rounds

Gently divide lamb into four parts, 6 ounces each, and shape into rounds slightly larger than buns. Place covered in refrigerator, 1 hour.
To make yogurt sauce: In small bowl, mix yogurt, garlic, mayonnaise and Dijon mustard; refrigerate until ready to assemble burgers.
To make salad: In medium bowl, mix cucumber, onions, parsley, mint leaves, dill, microgreens, lemon juice, lemon zest and olive oil; refrigerate until ready to assemble burgers.
Preheat grill to medium-high heat with direct and indirect zones. Salt patties then add to grill, cooking about 6 minutes on each side until internal temperature reaches 150 F. As patties near this temperature, or start to brown, move to indirect zone to regulate doneness. Transfer to plate and let rest about 5 minutes.
To build burgers, add dollop of yogurt spread to bottom buns. Top each with tomato slice, lamb burger, herb salad and top bun.

SOURCE:
Atkins Ranch

EDIBLES

A sweet, savory, simple holiday side dish

Published

5 days ago

12/18/2024

bowienews

(Culinary.net) No matter what your main course looks like at the holidays, this Asparagus with Cranberry Sauce offers a sweet yet savory complement. Plus, the surprise pop of flavor and color are perfect for a festive tablescape. Find more easy holiday recipes at Culinary.net.

Asparagus with Cranberry Sauce

Recipe courtesy of “Cookin’ Savvy”
Servings: 6

1/2 pound bacon
1 tablespoon butter
1 tablespoon garlic powder
salt, to taste
pepper, to taste
1 bunch fresh asparagus
1 can (14 ounces) whole cranberry sauce
1 tablespoon brown sugar
2 tablespoons balsamic vinegar

Using kitchen shears, cut bacon into pieces then fry in skillet. Drain and set aside.
In same skillet, add butter and garlic powder. Add salt and pepper, to taste. Saute asparagus then add bacon back to pan.
In saucepan over medium heat, heat cranberry sauce, brown sugar and balsamic vinegar.
Place asparagus on platter and pour sauce on top.

SOURCE:
Culinary.net

EDIBLES

Cozy, comforting recipes to take on the cold

Published

2 weeks ago

12/11/2024

bowienews

(Family Features) If blustery conditions are giving you the blues, come inside from the cold for a winter warmup in the comfort of your own kitchen. Cold-weather favorites that are baked, roasted or slow cooked are usually equal parts easy, delicious and filling, making them perfect solutions for chilly, snowy days.

Add a bit of comfort to your weeknight menu with this Loaded Chicken Bake that’s ready in about half an hour. A short list of ingredients and allowing your oven to do most of the work for you mean it’s ideal for saving time (and money at the grocery store) while still satisfying winter appetites.

Serving as the hearty base is READ German Potato Salad, made with thinly sliced potatoes and bacon in a traditional sweet-piquant dressing. While it’s delicious when served chilled, heated or at room temperature on its own, it can also be the star of the show in family meals.

For another true cent saver, try Oven-Roasted Sweet Potatoes and Beets. This savory side dish highlights the flavors of the season in a recipe that’s as easy to assemble as it is to enjoy with loved ones.

Picked and packed at peak ripeness, antioxidant-rich Aunt Nellie’s beets are pickled with a delicate balance of sweetness and vinegar for a homemade flavor that’s perfect in this roasted side that can accompany winter meals of all sorts. Versatile jarred whole pickled beets are always in season, meaning you can enjoy them chilled, warmed or worked into recipes.

Find more favorite wintertime recipes by visiting READSalads.com and AuntNellies.com.

Loaded Chicken Bake

Recipe courtesy of Hungry In LA
Prep time: 20 minutes
Cook time: 15 minutes
Servings: 8

Nonstick cooking spray
2 cans (15 ounces each) READ German Potato Salad
4 cups shredded rotisserie chicken or other cooked chicken
1/2 cup heavy cream
1/4 teaspoon salt
1/4 teaspoon finely ground black pepper
3/4 cup shredded sharp cheddar cheese
1/4 cups crumbled, cooked bacon
French fried onions (optional), plus additional for serving (optional), divided

Preheat oven to 375 F.
Lightly coat 9-by-13-inch baking dish with nonstick cooking spray.
Spread German potato salad evenly in dish. Top evenly with chicken.
In small bowl, stir heavy cream, salt and pepper. Pour mixture over chicken.
Sprinkle with cheese, bacon and onions, if desired.
Bake 15 minutes, or until casserole is bubbly. Let stand 10 minutes. Top with additional onions, if desired.

Oven-Roasted Sweet Potatoes and Beets

Servings: 4

1 jar (16 ounces) Aunt Nellie’s Whole Pickled Beets
2 large sweet potatoes (about 1 pound) peeled and cubed (1/2-3/4-inch cubes)
2-3 tablespoons extra-virgin olive oil
1 teaspoon kosher salt
1/2 teaspoon black pepper
1 red onion, sliced about 1/4-inch thick
2 fresh rosemary sprigs, plus additional for garnish

Preheat oven to 400 F. Drain beets. Discard liquid or save for another use.
In large bowl, toss sweet potatoes, olive oil, salt, pepper and onion until coated.
Place silicone mat on baking sheet or line with aluminum foil.
Pour contents of bowl onto baking sheet in single layer. Remove rosemary from stems; sprinkle over vegetables. Bake 30 minutes until potatoes are almost tender.
Add beets to baking sheet. Return to oven 10-15 minutes, or until potatoes are fork-tender and beginning to brown. Garnish with additional rosemary, if desired.

SOURCE:
Seneca Foods

Seneca Foods

EDIBLES

Please pumpkin lovers with a twist on a fall favorite

Published

3 weeks ago

12/04/2024

bowienews

(Family Features) Apple, cherry and blueberry crumbles may get all the adoration, but when fall comes around, you may as well lean into the flavor of the season: pumpkin. This simple dessert satisfies the sweet tooth with some fiber to boot.

Discover more desserts designed for pumpkin lovers at Culinary.net.

Pumpkin Crumble

Recipe courtesy of “Cookin’ Savvy”
Servings: 8-12

1 can pumpkin
1 can evaporated milk
1 cup brown sugar
2 eggs
1 tablespoon pumpkin spice
1 teaspoon cinnamon
1 box cake mix (yellow, white or spice)
3/4 cup chopped pecans
3/4 cup chopped white chocolate chips
1 1/2 cups melted butter

Whipped Cream:

1 cup heavy whipping cream
2 tablespoons sugar

Heat oven to 350 F.
In bowl, mix pumpkin, evaporated milk, brown sugar, eggs, pumpkin spice and cinnamon. Pour into greased 9-by-11-inch baking dish.
In separate bowl, mix cake mix, pecans and white chocolate chips. Sprinkle over pumpkin mixture. Pour butter evenly over top. Do not mix or stir. Bake 1 hour.
To make whipped cream: Using hand mixer, whip heavy whipping cream and sugar until thick.
Serve crumble with whipped cream.

SOURCE:
Culinary.net