Make Room for New Favorites on the Grill

Whether firing up the grill for a pool party, barbecue or even just a weeknight meal, one thing’s for sure: summertime means grilling season. Grilling takes many forms and flavors from casual favorites like burgers and hot dogs to flame-kissed vegetables and the artistry of a perfectly done steak. However, the possibilities don’t end there.

By mixing and matching traditional grilled classics with options that have a variety of textures and flavors, you can shake up your at-home menu and add new favorites to your routine this grilling season.

One ingredient to consider adding to your repertoire is Mrs. T’s Pierogies, which are available in 14 flavors. They’re stuffed with creamy mashed potatoes, cheesy goodness and other big, bold flavors, and you can grill them right alongside your favorite barbecue fare. Consider these tips from grilling expert Susie Bulloch of “Hey Grill Hey” to add some new sizzle to your grill this summer by using pierogies.

  • Use good cooking oil to create a crispy exterior. Olive, avocado or canola oil can handle the heat of the grill.
  • Try two-zone cooking. Start by cooking on the low-temperature side of the grill (known as indirect cooking) to slowly heat from frozen. Then move to the hot side of the grill (direct) to add a crisp texture and achieve a golden brown exterior.
  • Add layers of texture. With a soft interior and crispy exterior, pierogies pair well with juicy, chewy protein and a flavorful sauce, enhancing their texture and flavors. You can create these layers with a recipe like Grilled Pierogies with Steak and Chimichurri.
  • Don’t be afraid of color. Grilled to golden brown with aesthetic grill marks, you can add an extra crunch and boost of flavor.

Find more grilling recipes and ideas at mrstspierogies.com.

Grilled Pierogies with Steak and Chimichurri

Recipe courtesy of Susie Bulloch of “Hey Grill Hey”

Pierogies:

  • 1          package Mrs. T’s Classic Onion Pierogies
  • 1-2       tablespoons olive oil

Tri-Tip Steak:

  • 1          teaspoon salt
  • 1          teaspoon pepper
  • 1/2       teaspoon onion powder
  • 1/2       teaspoon garlic powder
  • 1          tri-tip steak (2-3 pounds)

Chimichurri Sauce:

  • 1          cup fresh Italian parsley, packed
  • 1/4       cup fresh cilantro
  • 1/2       cup extra-virgin olive oil
  • 1/3       cup red wine vinegar
  • 3-4       garlic cloves, peeled
  • 1          teaspoon crushed red pepper flakes
  • 1          teaspoon salt
  • 1/2       teaspoon fresh ground black pepper
  1. To prepare Pierogies: Toss pierogies in olive oil.
  2. To prepare Tri-Tip Steak: In small bowl, combine salt, pepper, onion powder and garlic powder; season steak on all sides.
  3. To make Chimichurri Sauce: In food processor, pulse parsley, cilantro, olive oil, vinegar, garlic, red pepper, salt and black pepper until well combined but small pieces of herbs remain. Pour into serving bowl, cover and refrigerate until ready to use.
  4. Heat grill to 400° F for two-zone cooking. Grill steak over direct heat 3-4 minutes per side.
  5. After flipping steak, place pierogies over indirect heat.
  6. Close grill lid and cook 3-4 minutes.
  7. Move steak to indirect heat and move pierogies to direct heat.
  8. Remove from grill when pierogies are golden brown and steak is cooked to preferred doneness. Allow steak to rest before slicing.
  9. Layer one pierogy, one slice steak and drizzle of chimichurri sauce to assemble each bite. (Family Features)

SOURCE:
Mrs. T’s Pierogies

The Best Gift for Father’s Day? Help Dad Live a Long, Healthy Life with the Mediterranean Diet (and These Delicious Recipes)

Written by Amy Riolo, Contributing Writer for InFluential Magazine

          With Father’s Day just around the corner, most of us are busy planning the perfect present for Dad. The usual gifts of cards, neckties, and watches are nice ideas, but the greatest gift you could give your father is helping him achieve lasting health.

          The best way to show love to your dad on Father’s Day is by making a meaningful contribution to his life. Let your dad know that you love him, and that’s why you want him to live a long, healthy, and happy life. Introducing him to the healthful and delicious dishes from the Mediterranean region is a great way to do just that.

          You’ve likely heard of the Mediterranean diet, which was recently named best overall diet of 2019 and has been shown to help extend your lifespan by roughly a decade. This eating pattern has also been linked to preventing heart attacks, strokes, certain cancers, and diabetes, and reducing inflammation. It may even help lower your risk of dementia by a third.

          The Mediterranean eating pattern centers around seasonal produce, fish and seafood, poultry, eggs, dairy, and small amounts of meat and sweets. Part of what makes this diet so successful is that people in the Mediterranean region consider food to be a friend and ally—a source of pleasure, nutrition, history, medicine, and tradition. When combined with lifestyle choices like communal eating and physical activity, the Mediterranean diet is believed to contribute to remarkable longevity in the region. For example, residents in Sardinia are ten times more likely to live past 100 than people in the United States.

          Father’s Day is the perfect time to help your dad make the lifestyle changes that can give him a longer and more joyful life. Read on for two ways you can celebrate your love for your dad and help him start living a healthier life.

Prepare a delicious Mediterranean-style Father’s Day lunch. Show Dad how much you love him by preparing him a special Father’s Day meal. Offering a lunch that features delicious and healthy Mediterranean-inspired dishes is the perfect way to celebrate with your dad and the rest of your family. Not only is this a great time to enjoy healthy food, it’s also a chance to reap the benefits of communal eating, a long-upheld tradition in Mediterranean communities. Sharing a table and enjoying camaraderie with loved ones provides a sense of comfort, security, and stability. Below you’ll find a tempting lunch menu.

Help him stock a healthy Mediterranean pantry. A well-stocked pantry saves time, money, and stress, and makes it easy to eat more healthy meals. With a full Mediterranean pantry in place, Dad can whip up fresh and delicious dishes in just minutes. For Father’s Day, treat him to a shopping trip and stock his pantry with the basics he’ll need to continue cooking healthy meals. (Please see the attached sidebar for a checklist of essential foods and products you’ll need to stock a ready-to-cook Mediterranean pantry.)

          Ready to start planning an unforgettable Father’s Day feast? Read on for a healthy and delicious menu to share with Dad and the rest of your family.

Moroccan-Style Grilled Tuna (Samak bil chermoula)
Gluten-free

Serves: 4 | Serving Size: 1 Tuna Steak | Prep Time: 5 Minutes, Plus 1 Hour Marinating Time
and 5 Minutes Resting Time | Cook Time: 10 Minutes

When we think of Moroccan cuisine, lamb, couscous, and tajines usually come to mind. Bordering both the Mediterranean Sea and Atlantic Ocean, however, Morocco offers a wonderful array of flavors from the sea. On our culinary tours to Morocco, we usually stop in a few of the Moroccan coastal towns such as Casablanca, Essaouira, and Tangier in order to sample the North African seafood delights as well as the breathtaking towns themselves.

This recipe features chermoula sauce, a Moroccan classic that tastes great on both chicken and fish. If you prefer to make this dish in the oven instead of grilling it, simply place the fish in a greased baking dish, top with chermoula, cover with aluminum foil, and bake in a 425°F oven for 20–25 minutes, or until cooked through.

2 Tbsp finely chopped fresh cilantro
2 Tbsp finely chopped fresh flat-leaf parsley
6 cloves garlic, minced
1/4 tsp unrefined sea salt
1/2 tsp paprika
Juice and zest of 1 lemon
2 Tbsp extra-virgin olive oil
4 (3 1/2-oz) tuna steaks

In a medium bowl, mix the cilantro, parsley, garlic, salt, paprika, and lemon juice and zest together. Whisk in the olive oil.

Place the fish in a glass baking dish and pour half of the chermoula sauce over the top. Cover with plastic wrap and allow to marinate for 1 hour.

Preheat grill to medium-high heat. Grill the fish, turning once, until firm (about 6–8 minutes). Transfer to a platter, spread with the remaining chermoula sauce, and let stand for 5 minutes to absorb the flavors.

Choices/Exchanges 
3 Lean Protein, 1 ½ Fat

Calories 220
Calories from fat 110
Total fat 12.0 g
Saturated fat 2.3 g
Trans fat 0.0 g
Cholesterol 40 mg
Sodium 180 mg
Potassium 310 mg
Total carbohydrate 3 g
Dietary fiber 0 g
Sugars 0 g
Protein 25 g
Phosphorus 275 mg

Healthy Living Tradition
Marinating seafood, meat, and chicken before grilling it not only flavors it, but is believed to reduce the harmful, potentially cancer-causing substances that can be created by cooking over an open flame.

Grilled Italian Vegetables
Gluten-free, Vegan

Serves: 8 | Serving Size: 1 Cup | Prep Time: 15 Minutes | Cook Time: 20 Minutes

Grilled vegetables are used in a multitude of ways in Italian kitchens. From antipastos to pastas and accompaniments for second courses, you’ll find them everywhere. This dish works very well for buffets.

1/4 cup balsamic vinegar
1/4 cup extra-virgin olive oil
2 cloves garlic, finely minced
1/2 tsp unrefined sea salt, divided
1/4 tsp freshly ground black pepper
1/4 cup fresh basil, finely chopped
2 large red bell peppers
1 small, firm eggplant (about 7 oz), cut into 1/2-inch-thick slices
4 small zucchini, trimmed and cut in half

Preheat broiler or grill. Combine balsamic vinegar, olive oil, garlic, 1/4 tsp salt, black pepper, and basil in a small bowl. Set aside.

Place whole red peppers over an open flame on a gas grill, or broil under the broiler, until blackened and blistered, about 5–10 minutes.

Place in paper lunch bags and seal shut to enclose steam. After 10 minutes, carefully open the bags (escaping steam can cause burns), remove peppers, peel off the skin, and cut into slices.

Place eggplant and zucchini on a large baking tray and season with remaining 1/4 tsp salt. Broil or grill until golden and tender on both sides, about 5–10 minutes.

When cooked, transfer to a bowl and stir in peppers, pour dressing over, and mix. Serve hot or at room temperature.

Choices/Exchanges 
2 Nonstarchy Vegetable, 1 Fat

Calories 100
Calories from fat 60
Total fat 7.0 g
Saturated fat 1.0 g
Trans fat 0.0 g
Cholesterol 0 mg
Sodium 120 mg
Potassium 300 mg
Total carbohydrate 8 g
Dietary fiber 2 g
Sugars 5 g
Protein 1 g
Phosphorus 40 mg

Healthy Living Tradition
Leftover grilled vegetables can be used in the Mini Vegetable Frittate recipe (p. 310), stirred into sauces, added to stews, or puréed into a soup.

MangoMiSu (Mango Tiramisu)
Vegetarian

Serves: 8 | Serving Size: ½ Cup |
Prep Time: 5 Minutes, Plus at Least 6 Hours Chilling Time | Cook Time: None

The rich, indulgent flavors of traditional tiramisu are reserved for special occasions in Italy. This version combines yogurt, mango, and cooling cardamom for a light, uplifting treat that is perfect for a healthy indulgence any time of year. Keep in mind that the MangoMiSu needs to set for a minimum of 6 hours or overnight. Peaches and pineapple also work well in this recipe.

12 BelVita breakfast biscuits, golden oat
16 oz fresh mango cubes, or frozen and thawed, divided
2 Tbsp light agave nectar
1 tsp cardamom
1 tsp vanilla extract
2 cups fat-free organic vanilla yogurt, divided
1/2 cup strawberries
8 fresh mint sprigs

Line the bottom of an 8-inch wide bowl with 4–6 biscuits, making an even layer. (You may need to break a few to get them to fit.)

Purée 8 oz mango cubes by placing them in a food processor and processing until liquid. Using a spatula, remove from food processor. Add agave nectar, cardamom, and vanilla to mango purée.

Pour or spoon half of the mango purée over the biscuits. Spoon 1 cup of yogurt over mango purée evenly. Scatter remaining mango cubes over the yogurt, reserving 1 Tbsp for garnish. Sprinkle the strawberries over the mangoes, and top the fruit with remaining 6–8 biscuits.

Pour remaining half of mango purée over the biscuits. Top with remaining yogurt, and smooth out to cover surface. Scatter remaining 1 Tbsp mango cubes over the top. Cover with plastic wrap and refrigerate 6 hours or overnight or until set.

Serve 1/2-cup portions in small dessert cups. (Alternative plating idea: To plate as 8 individual servings rather than using a large bowl, simply layer 1/8 of each ingredient in a glass dessert dish or wine glass.) Garnish each serving with a mint sprig.

Choices/Exchanges 
2 Carbohydrate, ½ Fat

Calories 170
Calories from fat 30
Total fat 3.5 g
Saturated fat 0.3 g
Trans fat 0.0 g
Cholesterol 0 mg
Sodium 110 mg
Potassium 230 mg
Total carbohydrate 31 g
Dietary fiber 2 g
Sugars 19 g
Protein 4 g
Phosphorus 85 mg

          Getting healthy and staying that way means adopting a lifestyle that allows you to enjoy more nutritious homecooked meals and share them with the ones you love. There’s no better time than Father’s Day to help your dad make a commitment to eat fresh and delicious foods that will keep him healthy and well for years to come.

Starting a Mediterranean Pantry
Excerpted from The Mediterranean Diabetes Cookbook, 2nd Edition: A Flavorful, Heart-Healthy Approach to Cooking 
(American Diabetes Association, May 2019, ISBN: 978-1-580-40702-1, $22.95)

          A well-stocked pantry saves time, money, and stress when you’re ready to cook. And most importantly, it encourages you to eat healthfully. This essential checklist contains all the ingredients you’ll need to prepare delicious and nutritious Mediterranean-inspired meals.

Items to Stock in Your Pantry
The following items are categorized by where they are found in grocery stores.

Baking
Active dry yeast
Agave nectar
Almond extract
Baking powder
Baking soda
Cocoa powder, unsweetened
Cornmeal
Cornstarch
Flour, all-purpose, unbleached; barley; bread;
chickpea; semolina; spelt; whole-wheat;
whole-wheat pastry
Polenta
Salt, kosher
Sea salt, unrefined
Sugar, natural
Vanilla extract

Beans and Legumes
I prefer using dried beans and legumes, but if you are not used to using them, or might need them to be ready to use in a pinch, I recommend keeping canned varieties on hand as well.

Black beans, canned, reduced-sodium
Cannellini beans, canned, reduced-sodium
Chickpeas, canned, low-sodium
Lentils (brown), canned
or dried, no-salt-added

Herbes de Provence (Dried)
Basil
Lavender
Marjoram
Oregano
Rosemary
Sage
Tarragon
Thyme

Italian Specialty
Anchovy fillets, packed in olive oil
Artichoke hearts, canned
Bread crumbs, plain
Capers, packed in water
Espresso coffee
Ladyfingers
Olives, green, black, Kalamata, Niçoise,
and Gaeta
Roasted red peppers, jar
Tomato paste
Tomato purée
Tomatoes, canned, low-sodium
(diced and fire-roasted)
Tuna, canned, packed in water

Miscellaneous
Dijon mustard
Garlic
Granola, low-fat, almond
Honey

Nuts and Dried Fruit
Almonds, blanched
Chestnuts, jar, whole,
roasted or steamed
Dates
Pine nuts
Pistachios, shelled
Raisins
Walnuts

Oils and Vinegars
Corn or vegetable oil, expeller-pressed
Nonstick cooking spray
Olive oil, extra-virgin
Vinegar, apple cider, balsamic, white, distilled

Pasta and Grains
Bulgur wheat
Couscous
Orzo
Quinoa
Rice, arborio, basmati, medium-grain, wild
Whole-wheat pasta, spaghetti, penne rigate

Spices and Seeds
Allspice
Anise seeds
Caraway seeds
Cayenne pepper
Chili powder
Cinnamon and cinnamon sticks
Cloves, whole and ground
Coriander, ground
Crushed red pepper
Cumin
Fennel seeds
Flaxseeds
Ginger, ground
Green cardamom, ground and pods
Juniper berries
Mint
Nutmeg
Paprika
Peppercorns
Saffron
Seafood seasoning
Sesame seeds
Sumac
Turmeric
Za’atar

Stocks
I prefer making homemade stocks and freezing them for future use. However, it’s also good to keep a few boxes on hand in a pinch.

Chicken stock, reduced-sodium
Vegetable stock, reduced-sodium

Items for the Fridge
(Use local and organic if possible)

Carrots
Celery
Cheese, Parmesan, Romano, mozzarella,
feta, and goat
Eggs

Fresh Seasonal Produce
Herbs, fresh
Lemons
Lettuces, assorted
Milk, skim
Onions
Potatoes
Shallots
Sweet potatoes
Yogurt, plain, fat-free

Items for the Freezer
While I prefer fresh food whenever possible, a well-stocked freezer can help when you are short on time. In terms of nutrition, frozen items (without high-fat ingredients or excess sodium) are often a better option than takeout and delivery items, which can sabotage a healthy lifestyle plan.

Chicken breasts, boneless, skinless
Fish fillets
Phyllo dough
Vegetables, frozen

About the Author: 

Amy Riolo is the author of The Mediterranean Diabetes Cookbook, 2nd Edition: A Flavorful, Heart-Healthy Approach to Cooking (American Diabetes Association, May 2019, ISBN: 978-1-580-40702-1, $22.95). She is an award-winning, best-selling author, chef, television personality, and educator.

A graduate of Cornell University, Amy is considered a culinary thought leader who enjoys changing the way we think about food and the people who create it. Amy is a food historian, culinary anthropologist, and Mediterranean Diet advocate who makes frequent appearances on numerous television and radio programs both in the United States and abroad, including FOX TV, ABC, CBS, NBC, the Hallmark Channel, Nile TV, the Travel Channel, Martha Stewart Living Radio, and Abu Dhabi Television.

For more information about Amy, please visit www.amyriolo.com.

About the Book:
The Mediterranean Diabetes Cookbook, 2nd Edition: A Flavorful, Heart-Healthy Approach to Cooking (American Diabetes Association, May 2019, ISBN: 978-1-580-40702-1, $22.95) will be available at bookstores nationwide and from major online booksellers.

Get Grilling with Fresh Ingredients

Grilling season provides ample opportunities to put flavorful fare on the table, but it doesn’t have to be a lengthy cooking process. By planning ahead, having the right equipment on-hand and using ready-to-go ingredients, home cooks can quickly put family meals together.

With an option like Smithfield Marinated Fresh Pork, which is perfectly seasoned and ready to throw on the grill, you can have a delicious meal ready in 30 minutes or less. Available in a variety of flavors and quality cuts, it’s ideal for grilling, roasting or sauteing any night of the week. To get ready for your next grilling occasion, try something new like Grilled Pork Kebabs with Tzatziki Sauce or Grilled Pork and Potato Planks.

To help make this a successful grilling season, visit SmithfieldGetGrilling.com for more grilling tips and a chance to win $5,000.

Grilled Pork Kebabs with Tzatziki Sauce

Prep time: 25 minutes

Cook time: 10 minutes

Serves: 6

  • 1          Smithfield Roasted Garlic & Herb Pork Loin Filet, cut into 1 1/4-inch cubes
  • 3          small zucchini squash, cut into 1/2-inch thick slices
  • 2          large red bell peppers, cut into 1 1/4-inch pieces
  • 1          large red onion, cut into 1 1/4-inch wedges
  • bamboo skewers, soaked in water 30 minutes
  • olive oil
  • 2          medium cucumbers, peeled
  • 1          clove garlic, minced
  • 1 1/2    cups whole milk Greek yogurt
  • 1/2       lemon juice
  • 2          teaspoons chopped fresh dill weed
  • 1/2       teaspoon sea salt
  • freshly ground black pepper
  • chopped fresh parsley
  1. Heat grill to 375° F. Alternately thread fresh pork cubes, zucchini, peppers and onions onto bamboo skewers. Brush kebabs lightly with olive oil.
  2. In food processor, process cucumbers and garlic until finely chopped. Drain liquid from cucumbers. Stir cucumbers with yogurt, lemon juice, dill, sea salt and pepper. Refrigerate until ready to use.
  3. Grill fresh pork skewers approximately 10 minutes, turning occasionally, until char marks form and pork is cooked through.
  4. Garnish skewers with parsley and serve with tzatziki sauce for dipping.

Grilled Pork and Potato Planks

Prep time: 5 minutes

Cook time: 22 minutes

Serves: 4

  •             Nonstick cooking spray
  • 2          Smithfield Roasted Garlic and Cracked Black Pepper Pork Tenderloins
  • 2          pounds Yukon Gold or red potatoes, cut lengthwise into 3/4-inch-thick slices
  • 2          tablespoons canola oil
  • 3/4       cup shredded reduced-fat or regular sharp cheddar cheese
  • 1/2       cup sour cream
  • 1/4       cup finely chopped green onions
  1. Heat charcoal or gas grill to medium; spray grates with nonstick cooking spray. Grill tenderloins until internal temperature reaches 150° F, turning occasionally, about 20 minutes.
  2. Brush both sides of potato slices with oil; grill 15-20 minutes until just tender, turning occasionally. Remove potatoes and pork from grill.
  3. Top potatoes with cheese, sour cream and onions. Serve with tenderloins cut into 1/4-inch thick slices. (Family Features)

SOURCE:
Smithfield

Simplify Summer on the Grill

Summer is typically a busy time for families, making those moments you spend together all the more precious. The hustle and bustle of the season doesn’t have to mean sacrificing wholesome meals, however.

Take advantage of the warm weather and step outside the kitchen to focus on enjoying the outdoors with family around grilled favorites, such as burgers. You can even make meals on the grill your own by putting twists on a classic, such as Barbecue Macaroni and Cheese Burgers or Buffalo Macaroni and Cheese Burgers.

Another time-saving tip: Consider refrigerated side dish options like mashed potatoes and macaroni and cheese from Bob Evans Farms, which are ready in just six minutes and provide homemade taste. In addition to topping burgers, these sides can be used as an ingredient in appetizers like Crunchy Jalapeno Potato Poppers and Pulled Pork Mac and Cheese Sliders, which are perfect for snacking on while catching up on the events of the day.

Find more recipes and time-saving ideas to make the most of grilling season at BobEvansGrocery.com.

Buffalo Macaroni and Cheese Burger

Prep time: 5 minutes

Cook time: 25 minutes

Servings: 8

  • 1 pound ground beef
  • 1 pound Bob Evans Original Roll Sausage
  • 1 package (20 ounces) Bob Evans Macaroni and Cheese
  • 8 hamburger buns
  • 1 package crumbled blue cheese (optional)
  • 4 teaspoons Buffalo sauce
  1. In large mixing bowl, blend ground beef and sausage; divide into eight patties.
  2. On grill over medium heat, cook burgers on each side until no longer pink in center and internal temperature reaches 160 F, about 15 minutes.
  3. Heat macaroni and cheese according to package instructions.
  4. Place patties on buns and top each with 1/4 cup macaroni and cheese, 1/2 teaspoon Buffalo sauce and sprinkle with blue cheese, if desired.

Barbecue Macaroni and Cheese Burger

Prep time: 5 minutes

Cook time: 25 minutes

Servings: 8

  • 1 pound ground beef
  • 1 pound Bob Evans Original Roll Sausage
  • 1 package (20 ounces) Bob Evans Macaroni and Cheese
  • 8 hamburger buns
  • 4 tablespoons barbecue sauce
  • 1/2 cup French fried onion straws
  1. In large mixing bowl, blend ground beef and sausage; divide into eight patties.
  2. On grill over medium heat, cook burgers on each side until no longer pink in center and internal temperature reaches 160 F, about 15 minutes.
  3. Heat macaroni and cheese according to package instructions.
  4. Place patties on buns and top each with 1/4 cup macaroni and cheese, 2 teaspoons barbecue sauce and fried onion straws.

Crunchy Jalapeno Potato Poppers

Prep time: 25 minutes

Cook time: 15 minutes

Servings: 48

  • 1 package (24 ounces) Bob Evans Original Mashed Potatoes
  • 1 cup Monterey Jack cheese, shredded
  • 1 cup sharp cheddar cheese, shredded
  • 4 ounces diced jalapeno peppers, drained
  • 8 ounces taco flavored tortilla chips
  • 2 large eggs
  • 6-8 tablespoons vegetable oil
  • 1/3 cup all-purpose flour
  • sour cream (optional)
  1. Stir together cold mashed potatoes with Monterey Jack and cheddar cheeses and diced jalapenos.
  2. Scoop 48 tablespoonfuls of potato mixture and place on parchment- or wax paper-lined baking sheet. Refrigerate 15-20 minutes.
  3. In bowl of food processor, pulse tortilla chips to fine crumbs or place chips in large, zip-top bag and smash using rolling pin. Pour crumbs into shallow bowl.
  4. Beat eggs and pour into separate shallow bowl. Set aside.

    In fryer or Dutch oven, heat oil to 350 F.

  5. Remove mashed potato scoops from refrig­erator and roll into balls. Roll each mashed potato ball in flour, tapping off excess. Once potato balls are coated in flour, dip each into egg, allowing excess to drip off, then into tortilla chip crumbs, making sure to coat evenly. Set on clean baking sheet. Discard excess flour, egg and tortilla chip crumbs.
  6. In hot oil, fry small batches of mashed potato poppers until golden brown, 30-40 seconds. Remove from fryer and place on paper towel to drain excess oil. Repeat until all poppers are cooked. Serve hot with sour cream, if desired.

Note: To reheat poppers, bake 6-8 minutes at 350 F.

Pulled Pork Mac and Cheese Sliders

Recipe courtesy of Karly Campbell of Buns in My Oven

Prep time: 15 minutes

Cook time: 10 minutes

Servings: 12

  • 1 pound pre-packaged, fully cooked pulled pork in sauce
  • 12 slider rolls
  • 1 package (20 ounces) Bob Evans Macaroni and Cheese
  • 2-3 tablespoons barbecue sauce
  • 6 slices cheddar cheese
  • 1 tablespoon barbecue dry rub
  • 1/4 cup butter, melted
  • 1 teaspoon dried parsley
  1. Heat oven to 350 F.
  2. In microwave, warm pulled pork according to package instructions.
  3. Slice rolls in half. Place bottom halves of slider rolls in 9-by-13-inch baking dish and top each with pulled pork.
  4. Microwave macaroni and cheese according to package directions and spoon evenly over pork on each sandwich roll.
  5. Drizzle barbecue sauce over sandwiches.
  6. Lay cheese in two rows of three over sliders.
  7. Top with top halves of slider rolls.
  8. Stir dry rub into butter. Spoon evenly over tops of sandwiches. Sprinkle with parsley.
  9. Bake, uncovered, 10 minutes. (Family Features)

SOURCE:
Bob Evans Grocery

8 Recipes to Take Summer Gatherings to the Next Level

The summer months offer seemingly endless opportunities to enjoy the warm weather with friends and family. Serving crowd-pleasing foods and drinks can go a long way toward a successful gathering, whether you’re hosting a brunch, relaxing by the pool or throwing a backyard bash.

Regardless of the occasion, a store like ALDI has everything you need to savor summer, including entertaining items and high-quality ingredients, without the premium price tag. When you make this one-stop shop your destination for summer essentials, you can get more of what you love for less.

Find more seasonal recipe ideas like these appetizers, main dishes, desserts and drinks at ALDI.us.

Grilled Avocados with Vegetable RelishBoost a favorite summer flavor like avocado by using your grill. Start by slicing the avocados and removing the pits before grilling flesh-side down. Fill with a vegetable relish mixture of tomatoes, bell peppers and onions then sprinkle with feta cheese.

Citrus Popping Kale SaladThis light and refreshing salad is a perfect make-ahead meal-starter. Made with a quinoa base, the combination of kale, mangoes, cranberries, toasted almonds and crumbled goat cheese provides a unique mix of flavors.

Grilled Strip Steak Skewers with Pear SlawSkewers are a summertime favorite that can be easily customized to meet the tastes of your guests. This version features steak marinated in a soy sauce mixture, cooked on a grill pan and served over a bed of cabbage, carrots, radishes, onions and julienned pears.

Grilled Pear and Apple Pork TenderloinCombining a sweet yet savory glazed pork tenderloin with a side of fresh apple and pear (or peach) wedges, this simple dish is an ideal accompaniment to a day or night spent dining al fresco.

Frozen Greek Yogurt with BlueberriesSummer calls for frozen treats, and you can put a healthier spin on dessert by substituting frozen yogurt for ice cream. Just blend blueberries, lemon juice and vanilla with Greek yogurt and freeze for a perfect indulgence on a warm afternoon.

Freezie Fruit PopsMix and match assorted fruits like kiwi, strawberries, grapes, blueberries, pineapple, peaches and more with fruit juices. Once mixed, freeze to create healthy fruit pops. For a grown-up version, substitute wine for the juice.

Very Berry Chiller with Lemonade Ice CubesWhen looking for a way to cool off on a hot summer day, reach for a combination of classic summer flavors. Freeze lemonade overnight in an ice cube tray then drop the cubes in a pitcher of blended blueberries, strawberries, blackberries and raspberries for a sweet, refreshing beverage.

SanGritaA refreshing twist on a traditional Spanish punch, this adults-only beverage calls for blending frozen lime bars with sangria and garnishing with strawberries and blueberries to your liking. (Family Features)

SOURCE:
ALDI

Mouthwatering Ways to Create Italian Dishes

While activities and events seem to rule most people’s schedules, time spent sharing a home-cooked meal is an important way to keep up with loved ones.

Busy calendars may pull families in different directions during the day, but making time to come together over dinner can help keep everyone connected. Exploring cuisines from around the world can make for delicious mealtimes, but it can also be time-consuming. However, there still are ways to serve up quality, satisfying, Italian-inspired dishes made with wholesome ingredients without spending hours over a hot stove.

Whether you fancy yourself a wunderkind of all things Italian or are a novice in the kitchen, you can make your family meals memorable with these tips from Chef Stjepan Kadic of Michael Angelo’s Gourmet Foods.

Rely on fresh ingredients. Garden-fresh veggies are perfect for savory sauces and lighter dishes, too. The flavors of a classic Italian tomato sauce are created best with tomatoes fresh out of the garden. A sauce made from vine-ripened tomatoes crushed with peels provides lycopene for added health benefits and pectin for natural thickening.

Pay attention to the pasta. Quality pasta is the foundation of many favorite Italian dishes. For example, Michael Angelo’s Three Cheese Baked Ziti relies on a simple two-ingredient pasta (grade A semolina and water). The special extrusion process through bronze inserts and a low and slow drying process create a one-of-a-kind, robust bronze-cut pasta with rough texture that, when cooked al dente, enables the pasta to stick to the sauce. The ziti pasta is smothered in a delicate cream sauce with a hint of garlic, Parmesan and white wine, topped with mozzarella and Romano.

Experiment with cheeses. Mozzarella and Parmesan are two of the more popular Italian cheeses, but there are plenty of other options to create classic Italian flavors and textures. One choice to consider is traditional Italian-style whole milk ricotta cheese. Typically, artisan-made with just three simple ingredients (milk, vinegar and salt), it has a creamy texture that’s just right for both savory meals and desserts. Lasagna is a popular dish featuring ricotta; a recipe like lasagna with meat sauce features layers of homestyle meat sauce and creamy ricotta cheese smothered between layers of pasta then topped with mozzarella cheese can be a fan-favorite for gatherings – small and large.

Grow your own herbs. A healthy garden is even better when you add herbs to pair with the bounty of veggies you have grown. Herbs are a natural way to infuse flavors and even layer different kinds of flavors in a single dish. When it comes to Italian cooking, basil is one of the basics. Adding fresh basil to a sauce and letting it seep in delivers a traditional elevated flavor commonly found in many favorite Italian dishes.

Elevate meals with good spirits. If you’re entertaining or simply want to step up your menu, make an easy upgrade by adding vodka. The alcohol evaporates when heated, leaving behind a hint of sharp flavor that complements the other ingredients. One popular preparation is a blend of tomato sauce, cream, Calabrese peppers and vodka over pasta, often penne rigate.

Introduce kids to new flavors. The familiar taste of Italian sauces and rich, creamy cheese can provide a non-threatening context for trying new dishes. A classic Italian dish like Michael Angelo’s Eggplant Parmigiana features freshly sliced eggplant that is lightly breaded then smothered in vine-ripened tomato sauce and three cheeses. The dish is available in family and large family portions so you can quickly prepare and serve a family meal with next to no preparation time.

If you’re looking to dish up an authentic Italian feast tonight, visit michaelangelos.com for more tips and a store locator. (Family Features)

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Michael Angelo’s

Celebrating Salad

With a variety of fruits and veggies available in every color of the rainbow and ingredients packed with protein and fiber, it’s easy to create a unique salad. In fact, there are more than 15 million ways to create a one-of-a-kind salad at Souplantation and Sweet Tomatoes’ 50-foot salad bars. In honor of National Salad Month, consider these fun facts and learn more at souplantation.com. (Family Features)

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Sweet Tomatoes/Souplantation

Los Pinos Ranch Vineyards and Wedding Oak Winery Open New Tasting Room in Fredericksburg, Texas

Los Pinos Ranch Vineyards, an award-winning winery in Pittsburg, TX, and Wedding Oak Winery, a premier winery in the Texas Hill Country, have opened new tasting rooms in the heart of the Texas wine country in Fredericksburg, TX. The opening of both tasting rooms will be commemorated by a ribbon cutting ceremony hosted by the Fredericksburg Chamber of Commerce on May 29, 2019. Located at 6009 US Highway 290 East, the new 5,000 square-foot facility with separate tasting rooms for each winery is conveniently located within a few miles of restaurants, lodging, and tourist attractions, making it an excellent wine destination.

Wedding Oak Winery Fredericksburg Tasting Bar

Wedding Oak Winery Fredericksburg Tasting Bar

Housed in the same building, but with separate entrances for each winery tasting room, the new facility offers an exceptional wine experience with bright, spacious interiors where guests can enjoy tastings at the bar or seated tasting service with a selection of flights. Guests are welcome to purchase wines by the glass or by the bottle to enjoy outside on the front and back covered porches. Both Los Pinos Ranch Vineyards and Wedding Oak Winery tasting rooms will offer private lounges for wine club member tastings and seated tastings for 12 to 14 people.

Wine tourism has become incredibly important to the Texas Hill Country, and the wineries along US Highway 290 near Fredericksburg, TX are must-visit destinations. Many national publications have lauded the area as a top destination, including USA Today naming it one of the Top 10 Best Wine Regions and Wine Enthusiast Magazine voted it one of the Top 10 Wine Destinations. Having a tasting room in this area is a priority for both wineries.

“Our presence in the Hill Country wine region is long overdue and we are thrilled that the time has finally come,” says Gerald Jones, Managing Partner-Sales and Distribution for Los Pinos. “After 18 years of making wines at our winery in Pittsburg, Texas, we are fortunate to have created a loyal following of devoted Texas wine lovers. With this expansion into one of the hottest wine regions in the country, we can now join fellow wineries in the effort to promote the Texas wine industry while giving us the opportunity to showcase our wines to enthusiasts visiting this popular destination.”

“We’re excited to open the Wedding Oak Winery tasting room in Fredericksburg to make it easy for visitors to the Texas Wine Country to enjoy our wine made with 100 percent Texas-grown grapes,” says Mike McHenry, managing partner, Wedding Oak Winery. “This is the second retail wine operation for Wedding Oak Winery, with our primary winery in downtown San Saba, and we are soon opening a third location in Burnet, Texas in early summer 2019. We invite people to select a flight of wine tastings, relax with a bottle of wine on our covered patio, or book a private tasting in our members lounge. We’ll have stellar wines to taste, fantastic events, and gracious Texas hospitality.”

About Los Pinos Winery

Los Pinos Ranch Vineyards is a destination winery located just two hours East of Dallas and four miles South of Pittsburg, TX. Established in the year 2000, Los Pinos proudly features Old World artisan wines grown and produced in Texas. It offers a selection of nationally and internationally awarded wines that are produced from its estate vineyards and Texas High Plains vineyards that highlight the experience. Its 40-acre estate nestled in the Piney Woods of East Texas offers tastings, tours, tapas, chef specials, live music and cottages for overnight rental. With a new tasting room now open in Fredericksburg on Wine Road 290, Los Pinos strives to not only make the best wines possible from grapes grown in its vineyards, but to never lose sight of just having fun. It is why Los Pinos Ranch Vineyards is designed to be a place where thoughtful people can connect, relax, decompress and enjoy sharing wines with friends and family. Connect with Los Pinos Winery on FacebookInstagram, and Twitter.

About Wedding Oak Winery

Wedding Oak Winery was established in June 2012 by viticulturist Mike McHenry and a group of friends with the passion to bring the burgeoning Texas wine industry to the heart of small-town Texas. The historic 1926 tasting room and 10,000 case winery, located at the intersection of U.S. Highway 190 and State Highway 16, is a central part of the renaissance of San Saba. Wedding Oak Winery takes its inspiration and name from the majestic, 400-year-old oak tree, known as the Wedding Oak Tree, which grows about 2.5 miles northwest from the winery. With new facilities now open in Fredericksburg and scheduled to open Burnet, Wedding Oak Winery offers 100% Texas-grown wines of distinction from the top of the Hill Country appellation in San Saba to the heart of Wine Road 290. Wedding Oak Winery embodies the casual beauty, friendly personalities and relaxing hospitality that defines small town Texas, continuing the commitment to making Texas wines that celebrate our Texas terroir and wine-growing conditions. Connect with Wedding Oak Winery on the winery BlogFacebookInstagram, and Twitter.

Eat Like a Local Mexico City Launches Four New Food Tours

Food crawl navigates travelers through the city’s hidden neighborhoods

Mexico City is perhaps most widely known in the culinary world for its low-key yet delicious street food, with staples such as tacos al pastor, pozole, tamales and quesadillas. Travelers don’t need to shell out for an eight-course tasting menu when some of the city’s best cuisine can be enjoyed on-the-go while exploring the city’s array of eclectic neighborhoods. To avoid tourist traps, spend more time eating authentic cuisine and maximize your time visiting one of the world’s largest cities, food tours continue to be the popular choice for travelers to navigate Mexico City’s food culture with its varied regional cuisine and so much more.

For an insider’s view of Mexico City’s food scene, look no further than Eat Like a Local Mexico City. Born and raised in Mexico City, founder Rocio Vazquez Landeta takes travelers through the streets of this vibrant city to taste, explore and connect with Mexico City’s food scene, markets, restaurants and people. Discovering all the hidden gastronomic gems that only locals know, Eat Like a Local Mexico City’s food journeys showcase the cutting-edge restaurants along with secret food stalls and street food that offer the most authentic Mexican cuisine. The travel company now offers four new diverse food tours and experiences detailed below.

The Vegan Market & Roma Norte Adventure is a curated tour featuring local Mexican vegan dishes and highlights a mix of vegan restaurants in Roma Norte. Visit hip coffee shops and authentic street food delicacies at the flower market, the largest wholesale flower market in the city where travelers can enjoy grilled corn, squash blossom cheese-free quesadillas and the most complete fruit tasting with more than 12 local varieties. The tour also includes non-vegan restaurants with outstanding vegan dishes, including one of Enrique Olvera’s restaurants (Pujol owner and head chef). The vegan food tour is a dynamic collaboration with Eat Like a Local’s founder and Astrid Ceballos, a vegan chef who manages Palacio de Hierro’s healthy food. Astrid Ceballos guides the vegan tour on Monday, Wednesday and Friday when she is not cooking and teaching at her raw vegan cooking school. The group savors craft coffee, tamales, green mole mixiotes, al pastor tacos made with oyster mushrooms, grilled corn, fruit, high end tacos, smoothies, quesadillas, delicious desserts and a mezcal cocktail. The vegan tour is offered from Monday to Saturday from 10:00 to 2:30 ($110USD per person) in the flower market and Roma Norte.

The Roma Norte at Night: Mezcal & Pulque is a relaxed culinary safari that explores the trendy neighborhood of Roma Norte. The first stop highlights good street corn covered in mayo, lime, cheese and chili powder. Delicious tortas are found at a hidden stall that serves a famous soup called birria and adventurous foodies can try suadero – brisket cooked in lard for several hours and sprinted with cilantro and onion, a Mexico City classic. The group visits one of Eat Like a Local’s favorite stalls serving tacos for more than 60 years and can try campechano, pork rinds and steak, wrapped in a warm freshly made tortilla. Covering most modern aspects of Mexico City gastronomy, the tour visits a fusion taco place where Argentinian and Mexican food combine to create one delicious taco of caramelized onions, goat cheese, pumpkin seeds, steak and dried chilis. Taste the street quesadilla next and try squash blossom, chicken, potatoes and chorizo or mushrooms with or without cheese because Mexico City is the only city where quesadillas are made without cheese. End the food tour with a warm churro and this is where the liquor part of the tour begins. Pulque is a fermented drink made with agave juice often mixed with fruits, caramel or even cookies. Stop by a traditional pulque place and learn about this beverage’s history while tasting 3 different flavors of pulque. End the tour at a trendy mezcal and wine shop where the group can try 4 different kinds of mezcal, Mexican wine or craft beer. The tour runs from Tuesday to Saturday 19:00 – 22:30 ($110USD per person including unlimited food, 4 mezcals and 3 pulques).

The Food Tour with Kids starts in the beautiful Condesa neighborhood with coffee for the parents and hot chocolate for the kids. This foodie adventure takes parents and kids to the flower market where kids can taste delicious tacos, cheese quesadillas, candy, corn, ice cream and jicaletas, a Mexican treat made with jicama sprinkled with flavored sugar. Parents can relax while Eat Like a Local’s expert guides take care of the kids, creating challenges and adventures to keep them interested. The guides will teach the kids how to subway surf, interesting and cool facts about Mexico´s history, let them play with corn dough and the kids will be rewarded with a tiny piñata and candy at the end of the tour. Kids will join the Brave and Adventurous Kids Travelers Club with a commemorative pin as a token of finishing the tour. The tour ends in Condesa with fun gummy bears and lime popsicles and a stop at a cool playground where the parents can have a refreshing cocktail at a bar nearby. The tour runs every day from 10:00 t0 14:00 ($110USD per person).

The Food Tour for Bachelors and Bachelorettes is a special tour created specifically for groups the day after bachelor and bachelorette parties.  Starting at 11:30am, the tour begins with coffee and coconut water, as the group visits several street food stalls. Riding the subway to the flower market, enjoy beer, carnitas, candy, fruit and other Mexican delicacies at the market. The group then participates in a pulque tasting  at a 100-year-old pulquería. Walking around Roma Norte, experience an alcohol-based ice-cream shop tasting mezcal and passion fruit or margarita sorbet and other great mezcals, Mexican wine or craft beer. This special tour is available upon request ($110USD per person; the organizer is free).

Mexico City native and founder Rocio Vazquez Landeta shares the city that she grew up in and is committed to supporting the community in her city.  Eat Like a Local Mexico City is the only Mexican-founded food tour agency that actively promotes economic growth and creates opportunities for families within the traditional markets. All of Eat Like a Local’s food tours sponsors English lessons for children at Tacubaya neighborhood. Eat Like a Local developed the  80iq program, a complete social program dedicated to supporting local children. In partnership with Traso AC, children are given weekly boxing lessons, citizenship workshops and a psychology companion. The parents receive parenting and nutritional counseling. 80iq provides weekly English lessons and monthly inspiration workshops where the children will meet amazing people and learn about different careers. Eat Like a Local guests can meet the children every Friday at 5:00, 80iq and Traso team, organize book readings where guests can read to the children and parents and then ask them questions about the book. The children of  La Merced Market will join this program, benefiting more than 30 children. 80iq will also provide financial education for the mothers, where they will learn about credit, how to create a savings account and a monthly budget and developing strategies to achieving financial independence.

About Eat Like a Local Mexico City

The founder and mastermind behind Eat Like a Local Mexico City, Rocio Vazquez Landeta was born and raised in Mexico City. For several years, she worked in public relations and marketing for luxury brands such as Mont Blanc and Mercedes Benz. Rocio decided to create Eat Like a Local Mexico City three years ago after a horrible tour in Turkey. A world traveler with more than 23 countries and 65 cities under her belt, Rocio is a sustainable tourism researcher, an avid reader, a food expert and entrepreneur. She left her job as Social Media Director at DDB Group managing international brands such as McDonalds, Kellogg’s, Danone and Hasbro, to follow her passion for her city and its people to create a tourism product that promotes cultural exchange and economic growth. Eat Like a Local Mexico City has an all-women team with people stemming from different backgrounds including sociologists, food stylists, art historians and textile designers. As a female-owned and operated company, Eat Like a Local Mexico City’s mission is to empower other women and create job opportunities that allow women in the local community to take care of their children and explore economic opportunities. www.eatlikealocal.com.mx.

Central District Brewing Presents Grand Opening Celebration with a Beer Release Party on May 18 and 19

In addition to the house-made beer releases, the two day event will feature live music, food, and special grand opening merchandise

Central District Brewing, the small batch brewery located in the central business district of Austin, Texas, will host its grand opening celebration on Saturday, May 18, from 11 a.m. to midnight, and Sunday, May 19, from noon to 8 p.m. The two day event will commemorate the official opening of the local brewery with a day of entertainment, Batch kolaches, live music, special opening merchandise, and the release of four new beers: Belgian Wit, Belgian Pale Ale, French Saison and Ultra Limited Hazy IPA. The event will be free to attend. Food and drinks will be available for purchase. Those interested in attending are encouraged to RSVP before the event at facebook.com/events/287746205468047/.

“We’re thrilled to finally begin serving our own beers,” said Julie Ballato, co-owner of Central District Brewing. “It’s been a long time coming with some setbacks along the way but we’re here. The community has been ultra supportive and understanding so we’re excited to hear from them. Additionally, the delay has really allowed us to showcase some of our favorite beers around town.”

The brewery will continue to serve rotating options from local breweries who don’t often distribute their beers or have a very small footprint in the marketplace, including Brewtorium, Lazarus Brewing, and Roughhouse Brewing. Central District Brewing will unveil four house-made beers during the grand opening event, including its Belgian Wit,  Belgian Pale Ale,  French Saison, and Ultra Limited Hazy IPA.

Co-owner and Master Brewer Adam Duley has homebrewed for many years; he received his master’s in brewing and completed a six-week apprenticeship at the Lost Abbey and Port Brewing in California. Central District Brewing’s small brewhouse allows for Duley to produce approachable pillar beers, seasonals, and experimental beers.

Central District Brewing is located at 417 Red River St. Austin, Texas 78701. The brewery is open from 4 p.m. to 10 p.m., Wednesday to Thursday, 2 p.m. to midnight on Friday, 11 a.m. to midnight on Saturday, and 12 p.m. to 8 p.m. on Sunday. Central District Brewing is closed on Monday and Tuesday. For more information, please visit Central District Brewing’s website, www.centraldistrictbrewing.com, or follow the brewery on Facebook (/centraldistrictbrewing) and Instagram (@centraldistrictbrewing).

ABOUT CENTRAL DISTRICT BREWING

Central District Brewing opened on Red River Street, just a block from the Austin Convention Center, in March 2019. Helmed by husband-and-wife duo Adam and Angela Duley and Joe and Julie Ballato, the small-batch brewery focuses on seasonal and small-batch beers developed by Adam, the Master Brewer of Central District Brewing. The brewery began producing a roster of rotating house options in May 2019. In addition to beer, Central District Brewing offers food from Batch Craft Beer & Kolaches. The 1,500 square foot space features a post-industrial modern setting with copper accents and live ferns.