RECIPES:
American Lamb Stew With Mashed Potato Crust Tropical Meringue Dessert Squares Midori Spider's Kiss Grilled Bacon and Buffalo Mozzarella Sandwiches Smoked Turkey Gazpacho Easy Tips, Tricks And Recipes

Heartwarming Home Cooking

(NAPSI)-To enjoy classic comfort foods without breaking the bank, use cost-conscious cuts of lamb such as tender, fall-off-the-bone shanks, versatile leg and flavorful shoulder.

"One of my go-to dishes for the fall is a hearty American Lamb Stew with Mashed Potato Crust," says Chef Tim Love. "It's easy to make and feeds a hungry family without having to spend a lot of time in the kitchen."

Fans of lamb can find the recipe for this soul-satisfying stew and other comfort favorites at www.americanlamb.com.

American Lamb Stew With Mashed Potato Crust
Courtesy of Chef Tim Love

Ingredients:
  • 1 cup flour
  • ¼ cup red chili powder
  • 1 tablespoon kosher salt
  • 1 tablespoon cracked black pepper
  • 3 lamb shanks
  • ¼ cup olive oil
  • 1 cup diced onion
  • 1 cup diced celery
  • 1 cup diced carrot
  • 6 cloves garlic
  • 1 cup white wine
  • 4 cups beef broth
  • 2 sprigs thyme
  • 3 sprigs rosemary
  • 2 bay leaves

Serves 4

Directions:

Mix flour, chili powder, salt and pepper together. Roll lamb shanks in this flour mixture. In a large roasting pan, heat up oil and sear shanks. Add onion, celery, carrot and garlic and continue to sear. Add wine, broth, thyme, rosemary and bay leaves. Bring to a boil and then reduce to a simmer and cover. Cook for 2¼ hours, turning shanks occasionally. Meat should be very tender. At this point, pull meat from the bone and continue to simmer over low heat until stew thickens slightly. Strain the sauce from the bottom of the pan and reduce by half. Add back and cool. Put in oven-safe bowl, top with warm mashed potatoes and bake at 375 degrees until stew bubbles over the side/potatoes golden brown (approx. 15 minutes).

Mashed Potatoes

Ingredients:

  • 4-5 Yukon Gold Potatoes, peeled and quartered
  • 3 cups heavy cream
  • 4 oz. unsalted butter
  • 6 roasted garlic cloves, pureed
  • Salt and pepper to taste

Directions:

Using small pot, boil potatoes until fork slides out of potatoes easily.

While potatoes are boiling, heat cream and butter until hot. Do not boil. Drain water from potatoes. Place potatoes in mixer with paddle attachment. Add 1 cup cream mixture to potatoes and mix until blended. Slowly add remaining cream while mixer is on medium speed and then add garlic until fully incorporated. Add salt and pepper to taste.

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Chef's Tip: Better Baking With Parchment Paper

(NAPSI)-Chefs say a key ingredient to better baking isn't sugar or spice, it's parchment paper.

Reynolds® Parchment Paper is extremely versatile. Line cookie sheets, cake pans and other baking dishes for nonstick results. There's no need to add extra grease or spray. Plus, you can bake right on parchment paper so cleanup is easier.

Try these scrumptious dessert squares, baked in a pan lined with parchment paper.

Tropical Meringue Dessert Squares

Ingredients:
  • Reynolds® Parchment Paper
  • 1 cup flour
  • ⅓ cup powdered sugar
  • ¾ cup (1½ sticks) butter, softened and divided
  • 1 cup sugar
 
  • 6 tablespoons fresh or bottled key lime juice
  • 6 egg yolks from large eggs
  • 3 egg whites from large eggs
  • ½ teaspoon cream of tartar
  • ⅓ cup sugar
  • ⅓ cup sweetened flaked coconut

Prep Time: 25 minutes
Cook Time: 30 minutes
Makes: 16 servings

Directions:

Preheat oven to 375°F. Mix flour, powdered sugar and ½ cup butter until crumbly; press into 9x9x2-inch parchment-lined baking pan. Bake 15 minutes; remove from oven.

Cook sugar, lime juice, 6 egg yolks and ¼ cup butter in a medium saucepan over medium heat about 8 minutes, whisking frequently, until thickened. Spread over warm crust.

Beat egg whites and cream of tartar in medium bowl on high speed until soft peaks form. Continue beating about 2 minutes, gradually adding sugar, until stiff peaks form. Spread evenly over lime filling. Sprinkle with coconut.

Bake 10 to 13 minutes or until coconut is lightly browned. Remove from oven; cool completely. Use edges of parchment lining to lift dessert onto cutting board. Pull back parchment and cut. Serve immediately or refrigerate.

For more recipes and tips, visit www.reynoldsparchment.com.

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Spider's Kiss

(NAPSI)-This Halloween, toast ghosts and goblins by serving up the Midori Spider's Kiss.

This wickedly delicious blend of Midori® Melon Liqueur, SKYY® Vodka and fresh lemon juice is perfect for a fun night of fright. Created by mixologist Victoria D'Amato Moran, this devious adult treat will cast a ghoulish green glow on the night's festivities.

Midori Spider's Kiss

Ingredients:

  • 1 part Midori Melon Liqueur
  • 1 part SKYY Vodka
  • Fresh lemon juice
  • Orange slice for garnish
  • Chocolate syrup
  • Grenadine

Directions:

Draw a chocolate web into a martini glass. Place in freezer and chill for a ghostly effect. Shake all ingredients and strain into glass.

For a blood effect, drizzle grenadine down the side of the glass.

Garnish with a chocolate-dipped orange slice.

For Halloween tips and recipes, visit www.midoriusa.com.

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Score A Big Hit With Game Day Sandwiches

(NAPSI)-No matter what team you root for, game day can be an excellent reason to host a get-together. Whether watching the game at home or tailgating in the stadium parking lot, one of the most important elements is the food.

An easy-to-use ingredient that amps up any game day menu is the Hass avocado. It is available year-round and can be identified by its dark, pebbly skin that generally turns from green to purplish-black when ripe. While it serves as the main ingredient in guacamole, its creamy texture also can be a great topping for just-grilled meats, sandwiches, salads and more.

To inspire sports fans to create a quick and delicious game day meal, Curtis Stone, host of TLC's "Take Home Chef" and author of "Relaxed Cooking with Curtis Stone: Recipes to Put You in My Favorite Mood," is sharing his recipe for "Grilled Bacon and Buffalo Mozzarella Sandwiches with Hass Avocado."

"When you are getting together with your friends for the game, you want to create good food that doesn't keep you away from the action all day," says Stone. "That's why I love working with Hass avocados; you can quickly dice them up and incorporate them into a variety of dishes to add a great flavor and texture."

Grilled Bacon and Buffalo Mozzarella Sandwiches with Hass Avocado
Recipe created by chef Curtis Stone for the Hass Avocado Board

Serves: 4
Prep Time: 15 minutes
Cooking Time: 15 minutes
Total Time: 30 minutes

Hass Avocado Pesto

Ingredients

  • 2 cloves garlic
  • 1½ bunches fresh basil leaves
  • ⅓ cup pine nuts, toasted
  • ⅓ cup freshly grated Parmesan cheese
  • ⅓ cup extra-virgin olive oil
  • 1 ripe, fresh Hass avocado, peeled, seeded and scooped out*
  • 1 tsp. fresh lemon juice
  • Salt, to taste
  • Freshly ground black pepper, to taste

Instructions

  1. In a food processor, puree the garlic into a coarse paste. Add in the basil, pine nuts and cheese; mix until combined.
  2. Slowly pour in the oil and add in the avocado and lemon juice until combined. The pesto should be smooth but have a thick consistency. Season the pesto with salt and pepper to taste; set aside.

Grilled Bacon and Buffalo

Mozzarella Sandwiches with Hass Avocado

Ingredients

  • 4 (3-inch) square sections of a ciabatta loaf, cut in half lengthwise
  • Extra-virgin olive oil, for grilling
  • Hass Avocado Pesto (see make-ahead recipe above)
  • 1 ripe, fresh Hass avocado, peeled, seeded, quartered and cut into ¼-inch slices*
  • 1 tsp. fresh lemon juice
  • Salt, to taste
  • Fresh ground black pepper, to taste
  • 1 large, vine-ripened tomato, cored and cut into ¼-inch slices
  • 1 (8-oz.) ball of fresh buffalo mozzarella, torn into small pieces
  • 8 slices bacon, cooked and broken in half

Instructions

  1. Brush the outside of each piece of bread lightly with the oil, and lay the bread out with each half facing up.
  2. Divide the Hass Avocado Pesto between the slices of bread and spread evenly.
  3. In a shallow bowl, dress the avocado with lemon juice and season with salt and pepper to taste.
  4. Season the tomatoes with salt and pepper to taste.
  5. On the bottom half of each slice of bread, place even amounts of half of the mozzarella, tomato, avocado and bacon; and then place the remaining mozzarella on top of the bacon.
  6. Place the tops of the bread onto the sandwiches and press firmly.
  7. Place a sandwich in a pre-heated sandwich press.
  8. Cook until the bread is toasted golden brown and the cheese has melted, about 7 to 8 minutes.
  9. Repeat with remaining sandwiches.
  10. Cut the grilled sandwiches in half, arrange on a platter and serve immediately.

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Nutrition Information Per Serving: Calories 820; Total Fat 59 g (Sat 15 g, Trans 0 g, Poly 7.9 g, Mono 27.8 g); Cholesterol 55 mg; Total Carbohydrates 46 g; Dietary Fiber 8 g; Protein 29 g

For more game day recipes, visit the Hass Avocado Board Web site at www.avocadocentral.com.

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Recipes That Cut Corners, Not Taste

(NAPSI)-As families are forced to make cutbacks due to the economy, moms are making their way back into the kitchen in hopes of preparing healthful, budget-friendly meals. The only problem is, recent research shows that many lack the basic kitchen know-how and need help in the kitchen.

The Canned Food Alliance (CFA) recently provided consumers with the Essential Kitchen Toolkit, an easy-to-read guide to planning and preparing healthful meals.

Now, the CFA has partnered with chef and cookbook author Andrew Schloss so families can apply the basics of meal preparation to create easy meals at home with much lower costs.

Called "Kitchen Countdown," this new collection consists of 10 new recipes that all have one thing in common: They each feature 1 pot; 5 ingredients; cost 10 dollars or less; take 15 minutes or less to prepare and have 400 calories or less per serving.

The recipes include dishes such as Chili Stuffed Flank Steak, Smoked Turkey Gazpacho, Salmon Herb Pie, and Corn and Crab Cakes.

By taking advantage of the variety of canned foods available today, which are already cooked and more affordable than their fresh and frozen counterparts, Chef Schloss created nutritious, great-tasting meals for less than $10.

Visit www.mealtime.org to find "Kitchen Countdown" recipes, such as this one.

Smoked Turkey Gazpacho
Courtesy of Mealtime.org

Ingredients:
  • 2 medium cucumbers, peeled and diced, divided
  • 1 quart (32 fl oz) canned low-sodium vegetable juice, divided
  • 8 (1-ounce) unsalted tortilla chips
  • 1 can (14.5 oz) no-salt-added diced tomatoes
  • 8 ounces smoked turkey, cut in small dice

Preparation time: 10 minutes
Cook time: 0 minutes
Total cost: $8.31

Preparation:

In a blender or food processor, combine one cucumber, half the vegetable juice, the tortilla chips, 8 ice cubes, and puree until completely smooth.

Pour the contents into a serving bowl and add the remaining cucumber and vegetable juice, diced tomatoes and the smoked turkey. Serve immediately or refrigerate for up to 24 hours before serving.

Serving Suggestions: Garnish with lime wedges, if desired

Servings: 4

Serving size: 2 cups

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Easy Tips, Tricks And Recipes Can Help Stretch Your Wine Budget Through The Holidays

Impressing Your Guests While Putting The Main Focus On Your Time Together

(NAPSI)-With the holidays approaching, hosts and hostesses across the country are looking for fun and affordable ways to entertain with friends and family. While everyone is looking to cut corners and scale back, there is no reason to sacrifice getting together with loved ones over good food and wine. With these easy, breezy tips from Livingston Cellars, your wine budget won't break the bank, and you'll provide a quality experience, keeping your guests happy from Thanksgiving through the New Year.
  • Buy in Bulk--Livingston Cellars offers a variety of quality wines in 1.5-liter bottles for about $6.99. Each bottle offers approximately 10 glasses of wine, so you can serve your guests a selection of both red and white wines for under $15.
  • Serve With Style--First impressions are everything. Serve wine in festive glasses that reflect your personal style or provide quirky wineglass charms for everyone's glasses so they can easily find their own while adding a signature touch to each glass!
  • Spice Things Up--Be creative and serve up your favorite mulled wine recipe, warming your way into your guests' hearts as they come in from the cold. The spices will fill your home with an inviting aroma while enhancing the flavor of the wine.
  • Pour it Out-Pre--pouring wine into glasses or a carafe before serving will shift guests' focus to the party and encourage them to try new varietals.
  • Make it Festive--Add your own touch to Livingston Cellars Sangria by creating a lively punch with fresh seasonal fruit, and celebrate "Sangria Style" with this colorful centerpiece.

Looking for your favorite Livingston Cellars varietal? It's now easier than ever to find your go-to wine choice with the new Livingston Cellars packaging. Each varietal is now easily distinguishable, featuring its own signature color on the label and cap-yellow for Chardonnay, orange for Sangria and blue for Merlot! While you're enjoying a glass, be sure to log on and learn about the Living the Livingston Life national essay contest, where four grand-prize winners will receive an all-expenses-paid trip to California wine country. Visit www.TheLivingstonLife.com/WineCountry and tell us how you're living the life.

Livingston Cellars Mulled Wine

Ingredients:

  • 1½ cups boiling water
  • ½ cup granulated sugar
  • ½ lemon, sliced
  • 3 cinnamon sticks
  • 3 cloves
  • 1 bottle of Livingston Cellars Merlot (1.5L)
  • Nutmeg to sprinkle

Directions:

Combine boiling water, sugar, lemon, cinnamon and cloves; stir until sugar dissolves. Add wine; simmer (not boil) 20 minutes. Strain. Serve hot with a sprinkling of nutmeg to keep your guests toasty! Serves 10-15.

Livingston Cellars Sangria Punch

Ingredients:

  • 1 bottle Livingston Cellars Sangria, chilled (1.5L)
  • 2 bottles Gran Spumante Sparkling Wine, chilled (750mL each)
  • 8 fl oz. E&J VSOP Brandy
  • 1 bottle club soda (1L)

Directions:

Combine in a decorative punch bowl with seasonal fruit and enjoy! Serves 10-15.

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