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Special centerpieces for holiday celebrations – Bowie News
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Special centerpieces for holiday celebrations

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(Family Features) Few things bring family and friends together quite like the holidays, and serving up an elegant, seasonal meal centered around a mouthwatering main dish is a recipe for creating lasting memories with the ones you love.

Forging a fabulous holiday experience for the special people in your life starts with choosing a flavorful, tender cut of meat to serve as the centerpiece of the meal. Hand-cut by expert butchers, options like Spiral-Sliced Ham, Boneless Heart of Prime Rib Roast and Butcher’s Cut Filet Mignons from Omaha Steaks can serve as the focal point of a memorable holiday dinner. Flash frozen to capture freshness and flavor, you can select a standout cut of meat from the comfort of your home and have it delivered directly to your door in time to put together a tender, juicy main course.

Find more holiday recipe inspiration at OmahaSteaks.com/blog/recipes.

Rum and Cola Holiday Ham

Recipe courtesy of Omaha Steaks Executive Chef David Rose
Prep time: 30 minutes
Cook time: 80 minutes
Servings: 10-12

Ham:

  • 1 Omaha Steaks Spiral-Sliced Ham (8 pounds)

Glaze:

  • 1 cup cherry fruit spread
  • 3/4 cup dark spiced rum
  • 3/4 cup cola
  • 2 teaspoons Worcestershire sauce
  • 1 tablespoon Dijon mustard
  • 1/4 teaspoon kosher salt
  1. To make ham: Thaw frozen ham in refrigerator 24-48 hours.
  2. Remove from refrigerator and let ham come to room temperature, about 30-45 minutes.
  3. Preheat oven to 325 F. Remove ham from foil and film. Return ham to foil wrapping and place in oven-safe roasting pan. Roll foil down leaving 2 inches of foil around bottom of ham.
  4. Place roasting pan with ham in oven on lower rack and heat uncovered 60-75 minutes, until ham starts to brown. While ham cooks, make glaze.
  5. To make glaze: In medium saucepot, whisk fruit spread, rum, cola, Worcestershire sauce, Dijon mustard and salt until well incorporated. Bring to boil then reduce heat to medium. Simmer over medium heat 10 minutes then remove from heat. Cool to room temperature.
  6. During last 15 minutes of cooking, glaze ham every 5 minutes.

Dijon-Herb Prime Rib Roast with Garlic Butter Mushrooms

Recipe courtesy of Omaha Steaks Executive Chef David Rose
Prep time: 15 minutes
Cook time: 3 hours
Servings: 4-6

Dijon-Herb Rub:

  • 1/4 cup minced fresh Italian parsley
  • 1/4 cup minced fresh oregano
  • 1/4 cup minced fresh thyme leaves
  • 1/4 cup minced fresh rosemary leaves
  • 3 fresh garlic cloves, minced
  • 1 tablespoon Dijon mustard
  • 1/2 cup canola oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper
  • 1/4 teaspoon smoked paprika

Prime Rib Roast:

  • 1 Omaha Steaks Boneless Heart of Prime Rib Roast (4 pounds), thawed
  • kosher salt, to taste
  • ground black pepper, to taste
  • 1/4 cup canola oil

Garlic Butter Mushrooms:

  • 6 tablespoons olive oil
  • 1/2 cup small diced yellow onion
  • 4 fresh garlic cloves, minced
  • 1 pound button mushrooms, cleaned and quartered
  • 1 pinch kosher salt, plus additional, to taste, divided
  • 1 pinch ground black pepper, plus additional, to taste, divided
  • 1/2 cup chicken stock
  • 2 tablespoons unsalted butter
  • 1/4 cup finely chopped Italian parsley
  1. To make rub: In medium bowl, whisk parsley, oregano, thyme, rosemary, garlic, Dijon mustard, oil, salt, black pepper and paprika until well incorporated.
  2. To make prime rib roast: Pat prime rib roast dry on all sides with paper towels. Season generously with salt and pepper, to taste. Allow roast to come to room temperature about 30 minutes.
  3. Rub Dijon herb rub all over prime rib roast and allow to stand 10 minutes.
  4. Preheat oven to 250 F.
  5. In large cast-iron pan, warm oil over medium-high heat.
  6. Sear roast on all sides until golden brown, 2-3 minutes per side.
  7. Place seared prime rib on wire rack-lined sheet pan and place in oven.
  8. Cook until internal temperature is 10 F below desired cooking doneness.
  9. Rest 15-20 minutes before slicing.
  10. To make mushrooms: In large pan, warm olive oil over medium-high heat. Add diced onions and saute about 1 minute.
  11. Add minced garlic and lightly saute until fragrant, about 20 seconds.
  12. Add mushrooms and pinch of salt and ground pepper to pan. Saute 3-4 minutes, or until mushrooms are tender.
  13. Add chicken stock and reduce to one-third in volume, 3-4 minutes.
  14. Add butter and parsley to pan and saute until butter is melted and incorporated. Immediately remove from heat and season, to taste, with salt and pepper.
  15. Serve mushrooms with prime rib roast.

Suya-Dusted Filet Mignon with “Red Rice” Risotto

Recipe courtesy of Omaha Steaks Executive Chef David Rose
Prep time: 15 minutes
Cook time: 1 hour
Servings: 4

Suya Dust:

  • 2 cups roasted cashews
  • 1 tablespoon chicken bouillon
  • 1 tablespoon, plus 1 teaspoon, smoked paprika
  • 1/4 teaspoon cayenne pepper
  • 1 teaspoon ground black pepper
  • 2 teaspoons. ground ginger
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder

“Red Rice” Risotto:

  • 3 tablespoons canola oil
  • 1/2 cup diced yellow onion
  • 3 fresh garlic cloves, smashed
  • 1/2 cup diced red bell pepper
  • 1 tablespoon tomato paste
  • 1 large beefsteak tomato (about 1/2 pound), chopped
  • 1 tablespoon Worcestershire sauce
  • 1/4 teaspoon smoked paprika
  • 1 teaspoon kosher salt, plus additional, to taste, divided (optional)
  • 1/2 teaspoon ground black pepper, plus additional, to taste, divided (optional)
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 1 1/2 cups Arborio rice
  • 4 cups warmed chicken stock, divided
  • 1/2 cup finely chopped Italian parsley
  • 1 cup freshly shredded Parmesan cheese

Filet Mignon:

  • 4 Omaha Steaks Butcher’s Cut Filet Mignons (6 ounces each)
  • kosher salt
  • ground black pepper
  • 4 tablespoons canola oil
  • 2 tablespoons unsalted butter
  • 1 clove garlic
  • 1 thyme sprig
  1. To make suya dust: In food processor, blend cashews, chicken bouillon, paprika, cayenne pepper, bell pepper, black pepper, ginger, garlic powder and onion powder into fine powder.
  2. To make “red rice” risotto: In medium saucepan, warm canola oil over medium-high heat. Add onions, garlic and red bell pepper, sauteing until lightly caramelized, about 1 minute.
  3. Add tomato paste to pan and saute until fragrant, about 1 minute. Add chopped tomato, Worcestershire sauce, paprika, 1 teaspoon kosher salt and 1/2 teaspoon ground black pepper; continue sauteing until tomato starts to break down and soften, 3-4 minutes. Reduce heat to simmer and cook 3-4 minutes.
  4. Remove from heat and finely blend in food processor. Set aside.
  5. In separate medium saucepan, warm olive oil and butter over medium-high heat.
  6. Add Arborio rice and stir until slightly nutty and translucent, about 1 minute.
  7. Add pureed tomato-pepper mixture and 1 cup chicken stock; bring to boil then reduce heat to medium.
  8. Add 1 cup stock each time Arborio rice absorbs almost all broth. Continuously stir risotto each time stock is added to rice. Keep adding stock until risotto is al dente and still viscous then stir in parsley and Parmesan cheese. Season, to taste, with salt and pepper, if desired.
  9. To make filet mignon: Pat steaks dry with paper towels and liberally season with salt and ground black pepper on both sides.
  10. In large cast-iron skillet, warm canola oil over medium-high heat.
  11. Place filets in skillet and sear 3 minutes.
  12. Flip steaks and add butter, garlic clove and thyme. Baste steaks with butter and allow filets to finish cooking, 3-4 minutes for medium-rare doneness.
  13. Rest filets 7-8 minutes. Serve over “red rice” risotto and sprinkle suya dust over filets.


SOURCE:
Omaha Steaks

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Elevate your menu for a legendary backyard barbecue

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(Family Features) Summer is here and it’s time to hit the grill. Take at-home entertaining to the next level by upgrading everyone’s favorite cheeseburger with ground pork.

Family and friends will love this elevated twist on a summer favorite that is oh-so-deliciously different than the traditional beef patty. These Pork and Bacon Burgers are made with Heritage Duroc pork, known for its rich flavor and juiciness, and will be a hit at your next barbecue. The crispy bacon adds another level of texture and flavor, making these juicy burgers a gourmet treat that rivals any takeout burger. Celebrating 150 years as the premium all-natural meat choice for families, Coleman All Natural Meats offers a variety of products that are sourced from American family farmers who humanely raise livestock with no antibiotics ever and no added hormones.

Find more recipes to elevate your grilling experience at ColemanNatural.com.

Pork and Bacon Burgers

Prep time: 10 minutes
Cook time: 10 minutes
Servings: 6

  • 2 pounds Coleman Ground Pork
  • 1/4 pound ground pork chorizo
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 teaspoon pepper
  • 1 teaspoon salt
  • 6 cheese slices (optional)
  • 6 hamburger buns
  • 6-8 strips Coleman Hickory Smoked Uncured Bacon, cooked
  • tomato slices (optional)
  • red onion slices (optional)
  • lettuce (optional)
  • ketchup (optional)
  • mayonnaise (optional)
  1. Preheat grill to medium heat.
  2. In large mixing bowl, combine ground pork, chorizo, onion, garlic, salt and pepper.
  3. Gently mix ingredients, being careful not to overwork meat.
  4. Divide meat into six burger patties.
  5. Cook burgers 3-4 minutes per side until internal temperature reaches 145 F or desired doneness.
  6. During last 2-3 minutes of cooking, place cheese slices on top of burgers to melt, if desired.
  7. Transfer burgers to platter. Assemble burgers with buns, bacon, tomato slices, red onion slices, lettuce, ketchup and mayonnaise, as desired.

Tip: Burger patties may be frozen up to 1 month. Fully defrost before cooking.


SOURCE:

Coleman Natural Foods

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Tackle your family’s hunger with a touch of heat

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(Family Features) It’s easy to get into a recipe rut when every day feels the same – work, kids’ activities, social events and bedtime routines make it tough to experiment in the kitchen. If your family’s meals are growing boring, all you need is a touch of heat to bring new life to the menu.

Add a delicious blend of savory, sweet and a hint of spice to mealtime with Minute Hot Honey Chicken Seasoned Rice Cups, which are ready to serve fast for busy families. Packed with flavor, they complement main courses, snacks and sides without the hassle.

With just the right balance of heat and honey, they add delicious sizzle and mouthwatering flavor to recipes like Hot Honey Chicken Meatball Subs. Perfectly toasted hoagie rolls are packed with spicy, sweet chicken meatballs and smothered in melted provolone for a tough-to-top taste. Ready in 35 minutes, the subs offer a blend of convenience and gourmet flavor, making this meal an unbeatable choice at dinner time.

Sandwiches deliver an easy way to make mealtime customizable so all your loved ones are satisfied. Try topping your subs with coleslaw for a crunchy, creamy texture or pickled vegetables for an added touch of tanginess to complement the sweet, rich meatballs. For fans of spice, turn up the heat with extra hot sauce.

Solve afternoon hunger pangs with these Hot Honey Chicken Rice Crackers and Ranch Dip, loaded with the sweet heat of hot honey chicken and baked to crispy perfection. This inventive snack is uniquely crunchy and flavorful, blending fiery sweetness with savory chicken flavor as a convenient way to shake up snack time.

For the adventurous types, these homemade crackers pair with more than just ranch. Engage your taste buds further with these suggestions:

  • Spicy cheese dip: Add a little extra kick with cheese dip that’s spiced up with jalapenos or chili flakes.
  • Cucumber dill yogurt: A perfect match for the sweet heat of hot honey chicken with its refreshing, cooling effect.
  • Barbecue sauce: Smoky and slightly sweet, it pairs well with the honey in the crackers.
  • Garlic aioli: Rich and garlicky, this dip brings a robust flavor contrast to the table.

Discover more ways to shake up mealtimes by visiting MinuteRice.com.

Hot Honey Chicken Meatball Subs

Prep time: 5 minutes
Cook time: 30 minutes
Servings: 4

  • 1          Minute Hot Honey Chicken Seasoned Rice Cup
  • 1          pound ground chicken
  • 1          teaspoon salt
  • 1          teaspoon cayenne pepper (optional)
  • 1/4       cup breadcrumbs
  • 4          hoagie rolls
  • 2          tablespoons butter
  • 4          slices provolone cheese
  • garlic sauce, for garnish
  1. Preheat oven to 375 F. Heat rice according to package directions.
  2. In large bowl, mix rice; chicken; salt; cayenne, if desired; and breadcrumbs.
  3. Use cookie scoop or hand roll chicken mixture into balls. Place on aluminum foil-lined sheet tray, leaving small space between each ball. Bake 25 minutes, flipping meatballs halfway through.
  4. Slice hoagies in half, lengthwise. Remove some bread from middle to make room for meatballs. Butter inside of each hoagie and place on sheet tray.
  5. Once meatballs are cooked through, turn broiler on high and place buttered hoagies in oven. Cook 1 minute, or until butter is melted and hoagie has browned.
  6. Remove hoagies from oven, place 3-4 meatballs inside (depending on size) and cover with slice of cheese. Broil on high 30 seconds to melt cheese.
  7. Drizzle garlic sauce on top.

Tip: Garlic sauce can be substituted with topping of choice.

Hot Honey Chicken Rice Crackers andRanch Dip

Prep time: 5 minutes
Cook time: 20 minutes
Servings: 2

  1. Preheat oven to 400 F. Heat rice according to package directions.
  2. Lay rice on parchment paper. Place another sheet of parchment paper on top. Use rolling pin to roll out rice into thin layer.
  3. Bake 20 minutes.
  4. In medium bowl, mix sour cream and ranch seasoning.
  5. Once crackers are cooked, cut into squares while still hot. Allow to cool.
  6. Serve crackers with ranch dip.

Tip: Ranch dip can be substituted with hummus or any flavored dip.


SOURCE:
Minute Rice

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Create fresh, filling springtime salads

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(Family Features) When the crisp air of spring tickles your face and sunrays splash you with warmth, you know salad season has arrived. With fresh flavors abounding this season, the options are nearly endless – just choose your favorite base, toppings and dressings and you’re set with a delicious first course or hearty meal all on its own.

Not every salad requires leafy greens for the base, however. Consider this Greek Beet and Watermelon Rice Salad, a Greek-inspired Jasmine rice dish loaded with fresh, tangy flavors that are sure to please your taste buds. Made with Success Boil-in-Bag Jasmine Rice that cooks up soft and fluffy every time, this recipe offers a hint of floral, sweet flavor to keep you feeling full. In just 10 minutes, you can have sweetly aromatic Jasmine rice that’s perfect for your lifestyle needs – it’s naturally gluten free, non-GMO Project Verified and free of MSG and preservatives.

Fruit salad may be nothing new, particularly when using fruits like oranges, cherries or grapes, but watermelon may be the fun new spin you need at your next cookout. The pairing of sweet watermelon, tangy feta cheese, refreshing mint, earthy beets, nuts and fluffy rice offers a winning combination. Quick tip: Make sure the rice is fully cooled after cooking to avoid a warm, watery result.

Fresh herbs, tomatoes, corn, basmati rice and a simple vinaigrette make Spring Corn and Rice Salad another delicious seasonal side that’s ready in just 15 minutes. Step out of your salad comfort zone with this refreshing solution that makes it easy to add veggies to your diet. When you’re drawing up weekly meal plans and tired of relying on traditional lettuce-based salads, consider rice salads as an alternative for enjoying chopped vegetables – plus, hearty rice can help keep you full longer.

Better yet, you can make this rice salad your own by experimenting with the ingredients. Try adding shredded chicken, hard-boiled eggs, fresh mango, ground cumin, fresh grated ginger, grilled corn or any other springtime flavors.

Remember, high quality doesn’t have to be high maintenance. Aromatic, premium long-grain  Success Boil-in-Bag Basmati Rice is a no measure, no mess option that cooks up perfectly every time. Aside from being naturally gluten free, it’s also free of preservatives and MSG and is non-GMO Project Verified. It’s no stranger to versatility either – in 10 minutes, you can enjoy basmati rice’s subtle, nutty flavor and unique texture alongside other warm-weather favorites.

Find more ways to enjoy spring salad season by visiting SuccessRice.com.

Greek Beet and Watermelon Rice Salad

Prep time: 15 minutes
Cook time: 10 minutes
Servings: 4

  • 1          bag Success Jasmine Rice
  • 1/4       cup olive oil
  • 2          tablespoons lemon juice
  • 1/4       teaspoon salt
  • 1/4       teaspoon black pepper
  • 1          cup thinly sliced, cooked golden beets
  • 1          cup thinly sliced watermelon
  • 1/4       cup feta cheese, crumbled
  • 1/4       cup pitted black olives, halved
  • 1/4       cup red onion, thinly sliced
  • 1          tablespoon fresh mint, thinly sliced
  • 2          tablespoons walnuts, toasted and chopped, for garnish
  1. Prepare rice according to package directions. Allow to cool completely.
  2. In medium bowl, whisk oil, lemon juice, salt and pepper.
  3. Add rice to bowl with dressing and stir to combine. Let stand 5 minutes.
  4. Transfer rice to serving platter. Lay beet slices down one side of rice. Lay watermelon slices down opposite side. Top with feta, olives, red onion and mint. Garnish with walnuts.

Tips: Substitute capers for olives, if preferred.

To diminish “raw” flavor of onions, soak in ice water at least 5 minutes before using in recipe.

Use roasted, boiled, steamed or grilled beets.

Spring Corn and Rice Salad

Prep time: 5 minutes
Cook time: 10 minutes
Servings: 4

  • 1          bag Success Basmati Rice
  • 1          cup frozen corn, thawed
  • 2          Roma tomatoes, seeded and diced
  • 1/2       cup minced fresh basil
  • 1/2       cup diced red onion
  • 1/2       cup vinaigrette dressing
  • 2          green onions, chopped
  • 1/2       teaspoon salt
  • 1/2       teaspoon black pepper
  1. Prepare rice according to package directions. Allow to cool completely.
  2. In medium bowl, combine corn, tomatoes, basil, red onions, vinaigrette and green onions. Fold in rice, salt and pepper.
  3. Serve salad at room temperature or chilled.


SOURCE:
Success Rice

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