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Pair soup, sandwich for a warming winter meal – Bowie News
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Pair soup, sandwich for a warming winter meal

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(Family Features) Cool winter days and their cold, crisp air call for a quick warmup in the form of a classic combo: soup and sandwich. Next time you need warmed up from the inside out, go for a homemade pairing that brings together a cheesy handheld and hearty minestrone.

When you sit down for a wintertime meal with the family, Gourmet Grilled Cheese with Aunt Nellie’s Pickled Beets provides the comfort you crave with caramelized onions, gooey melted cheese and toasted sourdough. Slowly simmered to savory perfection, 3-Bean Tortellini Minestrone – powered by READ 3-Bean Salad – plays the ideal complement to the griddled sandwiches as a filling soup without the hassle.

To find more comforting meal ideas made for combatting the cold, visit AuntNellies.com and READSalads.com.

Gourmet Grilled Cheese with Pickled Beets

Recipe courtesy of “Carlsbad Cravings”
Prep time: 60 minutes

Caramelized Onions:

  • 3 tablespoons butter
  • 3 tablespoons olive oil
  • 3 large yellow onions, halved, sliced 1/4-inch thick
  • 1-2tablespoons water (optional)
  • 1 tablespoon brown sugar
  • 1 tablespoon balsamic vinegar
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/8 teaspoon red pepper flakes

Sandwiches:

  • 8 large sourdough slices, 1/2-inch thick
  • 1/3 cup mayonnaise
  • 4 ounces fresh goat cheese, at room temperature
  • 8 ounces shredded gruyere cheese, at room temperature
  • 1 jar Aunt Nellie’s Sliced Pickled Beets (about 32 beets)
  • 2 cups baby arugula
  • 2 tablespoons butter, divided
  • 2 tablespoons olive oil, divided
  1. To make caramelized onions: In Dutch oven over medium-high heat, melt butter and olive oil. Add onion and cook, stirring occasionally, 5 minutes then reduce heat to medium.
  2. Cook until onions are caramelized and rich, deep golden brown, about 25 minutes, stirring often. Turn heat to medium-low or add water if onions are dry or start to scorch before caramelizing.
  3. Add sugar, balsamic vinegar, salt, pepper and red pepper flakes; cook 1 minute. Onions should be jammy and darkly caramelized when done. Remove to plate to cool.
  4. To make sandwiches: Spread out bread slices on flat surface. Spread thin layer of mayonnaise on one side of each bread slice.
  5. Turn four bread slices over and spread goat cheese on plain side. Top goat cheese with gruyere, even layer of beets, caramelized onions and arugula. Top with remaining bread, mayo side out. Secure with toothpicks, if desired.
  6. In large skillet over medium-low heat, melt 1 tablespoon butter with 1 tablespoon olive oil. Add two sandwiches, cover and grill until bottom of bread is toasted, about 5-7 minutes, and cheese starts melting, checking often. Flip and cook, uncovered, until cheese is melted and bottom of bread is toasted.
  7. Repeat with remaining sandwiches.

3-Bean Tortellini Minestrone

Recipe courtesy of “Joy of Eating”
Prep time: 20 minutes
Cook time: 25 minutes

  • 1 can (15 ounces) READ 3-Bean Salad
  • 1/2 cup extra-virgin olive oil
  • 1/2 medium yellow onion, diced
  • 3 peeled garlic cloves, minced
  • 2 pinches salt, plus additional to taste, divided
  • 1 teaspoon Italian seasoning
  • 1/4 teaspoon black pepper, plus additional to taste, divided
  • 3 small carrots, trimmed, peeled and diced
  • 2 celery stalks, trimmed and diced
  • 1 medium zucchini, diced
  • 1 can (28 ounces) diced tomatoes, undrained
  • 1 Parmesan rind (optional)
  • 6 cups low-sodium vegetable broth
  • 9-10 ounces refrigerated cheese tortellini
  • 2 cups baby spinach
  • jarred pesto, for serving (optional)
  1. Drain and rinse bean salad; set aside.
  2. In large pot over medium heat, heat olive oil. Add onions, garlic and 1 pinch salt; saute until translucent, 3-4 minutes. Stir in Italian seasoning and 1/4 teaspoon black pepper. Cook until fragrant, about 1 minute. Add carrots, celery and zucchini with remaining pinch salt. Cook, stirring occasionally, until vegetables are crisp tender, 5-7 minutes.
  3. Stir in tomatoes. Add Parmesan rind, if desired. Cook about 10 minutes until most tomato juice evaporates. Pour in vegetable broth. Bring to boil. Add tortellini; cook 2 minutes, or just until tender. Stir in bean salad and spinach. Cook 2-3 minutes to heat through.
  4. Season with additional salt and black pepper, to taste. Serve garnished with pesto, if desired.


SOURCE:
Seneca Foods

Seneca 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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Turn a favorite spring veggie into a stellar soup

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(Family Features) If you’re in need of a soup outside the usual mushroom or celery varieties, turn to another springtime favorite: carrots. More than just a veggie you can serve with dip, they’re creamy, delicious and pair well with ginger in this Creamy Carrot Soup. Discover more easy recipes for family meals at Culinary.net.

Creamy Carrot Soup

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

  • 2 cans (14 ounces each) carrots
  • 2 cups broth of choice
  • 1/2 cup brown sugar
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 2 teaspoons ginger
  • 1/4 cup orange juice
  • 1/4 cup heavy cream
  • salt, to taste
  • pepper, to taste
  • honey
  • BLT wraps, for serving
  1. In blender, blend canned carrots, including juices, until smooth. Transfer to pot and add broth.
  2. Mix in brown sugar, garlic powder, onion powder, ginger and orange juice. Bring to simmer then add cream. Add salt and pepper, to taste.
  3. Drizzle honey over each bowl. Serve with BLT wraps.


SOURCE:

Culinary.net

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