Category: Food

Pepperoni Pizza Dip With Breadstick Dippers

August 17, 2023MBEhleEntertainment, Food, Recipes

No matter which teams fans support, they’re sure to get hungry watching the action play out. That’s why game day hosts need to plan foods to keep guests satiated as they follow the scores.

Dips, small bites and other finger foods are staples when the game is on because they can be eaten easily in front of the big screen. Utilizing one or more slow cookers to prepare such items creates more time to watch the game, stock the cooler with refreshments and ready the home theater. Slow cookers also can keep meals warm on the buffet table.

This recipe for “Pepperoni Pizza Dip with Breadstick Dippers” from the Crock*Pot Kitchens makes a great game day meal. Adjust as needed for the game day crowd.

Pepperoni Pizza Dip with Breadstick Dippers

Serves 8

1 jar or can (14 ounces) pizza sauce

3/4 cup chopped turkey pepperoni

4 green onions, chopped

1 can (21/4 ounces) sliced black olives, drained

1/2 teaspoon dried oregano

1 cup (4 ounces) shredded mozzarella cheese

1 package (3 ounces) cream cheese, softened

Dippers

1 package (8 ounces) refrigerated breadstick dough

2 teaspoons melted butter

2 teaspoons minced fresh Italian parsley

1. Combine pizza sauce, pepperoni, green onions, olives, and oregano in a 2-quart slow cooker. Cover; cook on low 2 hours or on high 1 to 1/2 hours or until mixture is hot.

2. Stir in mozzarella and cream cheese until melted and well blended. Serve with warm Breadstick Dippers.

3. For dippers, bake breadsticks according to package directions. Brush with melted butter and sprinkle with parsley.

Key Components Of A Fun Picnic

July 27, 2023MBEhleFood, Outdoors

Dining al fresco is often associated with securing outdoor seating at a local restaurant. However, anyone can enjoy al fresco dining at home, in a park or even on the beach.

Picnics make it easy to enjoy a meal in an idyllic setting. Though there’s no rules governing picnics other than those posted by local park officials, the following are some essential components of a fun picnic.

Food

The menu for a picnic need not be elaborate, but there’s also room for foods that are a little more fancy than sandwiches. Sandwiches are still acceptable picnic fare, but those who want to expand their horizons can prepare cheeseboards, salads, fresh fruit, and other items that are easily prepared and packed in a picnic basket. It’s best to avoid hot foods, as they can be difficult to keep warm. Small grills might be allowed in certain parks, but it’s best to keep in mind that others may not want to deal with smoke from burning coals. So individuals who plan to grill during a picnic should choose a remote spot that won’t affect those around them.

Beverages

Cold beverages, including water, can ensure no one is overcome by heat. Individuals who want to bring alcohol should only do so on private property, as many local laws do not allow consumption of alcoholic beverages in public spaces like parks and beaches. A cooler with cold beverages stored in ice can be a good idea if a lot of people will be attending the picnic.

Reusable Containers

Reusable containers decrease the chances of creating litter. All it takes is one stiff wind for single-use, resealable plastic bags to blow away, and it’s not always easy to track those bags down. Picnickers should aspire to take out everything that they take in, and reusable containers make that easier to accomplish.

Basket and Tablecloth

A tablecloth does more than just set the scene for a picnic. Tablecloths collect crumbs and keep them off the ground, which can decrease the likelihood that uninvited guests like ants will join the festivities. Tablecloths also ensure utensils can be set out and put down without getting dirty.

Comfortable Seating

Though it’s entirely possible some guests will want to sit on the ground throughout the picnic, some comfortable seating can provide the perfect respite when the hard ground begins to feel a little less accommodating. Instruct guests to bring their own foldable lounge chairs, and don’t forget to bring a picnic blanket or two so anyone who wants to nap can catch a few winks. When hosting a beach picnic, look for blankets that dry quickly. Some are even made of fabric that filters out sand to keep it off of food.

Miscellaneous Items

Bug spray, sunscreen, a bluetooth speaker, biodegradable waste bags, some sports equipment and other items to keep adults and kids occupied, and even a portable fan to keep guests cool and repel mosquitoes are some additional must-haves for a fun picnic.

A picnic in the park or on the beach can be a great way to dine outside and relax in the summer sun.

Fourth of July Cookie Cups

June 29, 2023MBEhleBaking, Food, Recipes

July 4th celebrations are much anticipated each year. Whether they include an intimate barbecue with a close-knit group of friends or a massive block party with everyone from the neighborhood, there’s a strong chance that food will be part of the party.

As various menu items will hit the grill, hosts and hostesses may wonder which desserts to serve to make their events complete. While there is seemingly nothing more American than apple pie, cookies also can be sweet ways to help wrap up the festivities. Sugar cookies are a universal favorite, and in this recipe for “Fourth of July Cookie Cups” they’re shaped into cups filled with a buttercream frosting.

Enjoy this star-spangled showcase, courtesy of “Live Well, Bake Cookies” (Rock Point) by Danielle Rye.

Fourth of July Cookie Cups

Makes 24

Nonstick cooking spray, for greasing the pan

1 1/2 cups all-purpose flour, spooned and leveled

1 teaspoon cornstarch

1/2 teaspoon baking powder

1/4 teaspoon salt

1/2 cup (1 stick) unsalted butter, softened

3/4 cup granulated sugar

1 large egg, at room temperature

1 teaspoon vanilla extract

Red, white and blue sprinkles, for topping

Vanilla Buttercream Frosting

1/2 cup (1 stick) unsalted butter, softened

1 1/2 cups powdered sugar

1 tablespoon heavy whipping cream or milk

1 teaspoon pure vanilla extract

1. To make the cookie cups: preheat the oven to 350 F. Spray a 24-count mini muffin pan with nonstick cooking spray and set aside.

2. In a large mixing bowl, whisk together the flour, cornstarch, baking powder, and salt. Set aside.

3. In the bowl of a stand mixer fitted with the paddle attachment or in a large mixing bowl using a handheld mixer, beat the butter and granulated sugar together for 1 to 2 minutes, or until well combined.

4. Mix in the egg and vanilla extract until fully combined, making sure to stop and scrape down the sides of the bowl as needed.

5. Mix in the dry ingredients until just combined.

6. Evenly distribute the cookie dough among all 24 cups in the mini muffin pan, a little more than 1 tablespoon of cookie dough per cup. Press each ball of cookie dough into the cups and smooth it out.

7. Bake for 11 to 13 minutes, or until the edges of the cookie cups are lightly browned and the tops are set.

8. Remove from the oven, and make an indentation in each cookie using the back of a measuring spoon. Allow to cool in the muffin pan, then carefully remove from the pan and set aside.

9. To make the vanilla buttercream frosting: In the bowl of a stand mixer fitted with the paddle attachment or in a large mixing bowl using a handheld mixer, beat the butter for 1 to 2 minutes until smooth. Add the powdered sugar, 1/2 cup at a time, mixing in each addition until well combined.

10. Add the heavy whipping cream and vanilla extract, and continue mixing until fully combined, stopping to scrape down the sides of the bowl as needed. Pipe the frosting into the cooled cookie cups and top with the sprinkles.

12. Store the cookie cups in an airtight container at room temperature or in the refrigerator for up to 4 days.

What Consumers Can Do To Support Local Farmers

May 4, 2023MBEhleAdvice, Agriculture, Farm, Food, Lifestyle

Farming has never been a vocation for individuals looking for easy work. Farmers typically work long hours, braving the elements regardless of how unpleasant the weather may be.

All that hard work ensures individuals who live in rural, urban and suburban communities have constant, readily available access to healthy foods. Such devotion merits support, and thankfully there are many things consumers can do to show their appreciation for local farmers.

Buy fresh foods at your local farmers market.

Farmers markets are many foodies’ favorite places, but they aren’t exclusive to individuals with a passion for food. Everyone needs to eat, so why not eat foods grown locally, which are generally more fresh and appetizing than imported fruits and vegetables sold at chain grocery stores? Even individuals who don’t typically eat fresh fruit and vegetables can find something delectable at a local farmers market, where anything from homemade tomato sauces to locally raised fresh beef and pork might be on sale.

Order directly from local farms.

Some farmers have embraced the e-commerce revolution and begun selling the foods they grow to consumers via their own websites. Research local farms and determine if it’s possible to buy directly from them. Farms may offer delivery or pick-up, and consumers can enjoy fresh foods even more knowing that they helped farmers earn higher profits by buying directly from them.

Check labels before buying in local grocery stores.

Packaging labels will indicate where fruits and vegetables came from. When possible, choose items produced by local farmers. This may include fruits, vegetables, meat, pork, or even desserts like pies. Locally produced foods often taste more fresh than items sent from overseas or distant farms, and consumers will feel better knowing they helped to support local farmers.

Spread the word.

Get the word out after a satisfying experience with local farms and farmers. Whether it’s buying food from farms or taking advantage of family days that let kids enjoy a day on the farm, sharing positive experiences via social media or word-of-mouth can be a great way to inspire your neighbors to support local farmers as well.

Consumers can do much to support hardworking local farmers. In addition to feeling good about supporting their rural neighbors, consumers also might feel good when they sit down and enjoy a meal featuring locally grown, fresh foods.

Dish Up A Classic Comfort Food This St. Patrick’s Day

March 16, 2023MBEhleCooking, Food

Everyone has “corned beef and cabbage” on the brain come St. Patrick’s Day. But another flavorful dish might appeal to a greater number of people with Irish roots.

Shepherd’s Pie is a savory dish made of minced lamb that originated in England but also made the jump to Ireland, where it became a popular comfort food. While Shepherd’s Pie can be made with freshly cooked ground meat, it also is a fine way to use leftovers from a previous meal. Shepherd’s Pie is commonly mistaken for Cottage Pie, which is very similar, yet tends to use beef as the meat of choice.

Many families have their own ancestral recipes for Shepherd’s Pie, but for those looking to cook the dish for the first time, try “Shepherd’s Pie,” courtesy of Alton Brown, which appeared in Season 12 of his hit show “Good Eats.”

Shepherd’s Pie

Yield: 8 servings

1 1/2 pounds russet potatoes

2 tablespoons canola oil

1 cup chopped onion

2 carrots, peeled and finely diced

2 cloves garlic, minced

1 1/2 pounds ground lamb

1 3/4 teaspoons kosher salt

3/4 teaspoon freshly ground black pepper

2 teaspoons tomato paste

1 cup chicken broth

2 teaspoons chopped fresh rosemary

1 teaspoon chopped fresh thyme

1 teaspoon Worcestershire sauce

1/4 cup half-and-half

4 tablespoons unsalted butter

1 large egg yolk

1/2 cup corn kernels, fresh or frozen

1/2 cup English peas, fresh or frozen

1. Heat oven to 400 F.

2. Peel the potatoes and cut them into 1/2-inch dice. Put them in a medium saucepan and cover with cold water. Set said pan over high heat, cover and bring to a boil. Uncover, drop the heat to maintain a simmer, and cook until tender, 10 to 15 minutes.

3. Heat the oil in an 11-inch saute pan over medium-high heat until shimmering. Add the onion and carrots and saute just until they begin to take on color, 3 to 4 minutes. Add the garlic and stir to combine. Add the meat, salt and pepper, and cook until browned and cooked through, approximately 3 minutes.

4. Sprinkle the meat with the flour, toss to coat, and continue to cook for another minute. Add the tomato paste, broth, Worcestershire sauce, rosemary, and thyme and stir to combine. Bring to a boil, then decrease the heat to low, cover, and simmer slowly until the sauce is thickened slightly, 10 to 12 minutes.

5. Meanwhile, combine the half-and-half and butter in a microwave-safe container and nuke until warmed through, about 35 seconds.

6. Drain the potatoes and return them to the saucepan. Mash the potatoes (a masher is an excellent tool for this, though a hand mixer will do), then add the hot half-and-half mixture, as well as the salt and pepper. Mash to smoothness, then stir in the egg yolk.

7. Add the corn and peas to the meat mixture and spread evenly in a 7-by-11-inch glass baking dish. Top with the mashed potatoes, starting around the edges to create a seal to prevent the mixture from bubbling over, and smooth the top with a rubber spatula. Place on a half sheet pan lined with parchment paper on the middle rack of the oven and bake for 25 minutes, or just until the potatoes begin to brown. Remove to a cooking rack and let rest for at least 15 minutes before serving.

A Perfect Dish For A New Year’s Day Brunch

December 29, 2022MBEhleCooking, Food, Holidays, Recipes

The late-night revelry of New Year’s Eve has made New Year’s Day brunch a go-to tradition for millions of people. Staying up until the calendar officially turns from one year to the next at the stroke of midnight can make it harder to get out of bed on the morning of January 1, so there may be no better day to plan a brunch than the first day of the calendar year.

Many restaurants offer brunch specials on New Year’s Day, but people need not leave home to ensure their first meal of the new year is delicious. This recipe for “Pan-Fried Eggs and Mixed Mushroom Sauté on Toasted Sourdough Slices” from “Sunday Brunch” (Chronicle Books) by Betty Rosbottom can be just the dish to begin a new year.

Pan-Fried Eggs and Mixed Mushroom Sauté on Toasted Sourdough Slices

Serves 4

Mushroom Sauté

11/4 ounces mixed dried mushrooms

11/2 cups boiling water

3 tablespoons olive oil

8 ounces sliced brown mushrooms

2 teaspoons minced garlic

1 teaspoon dried crushed rosemary (see tip)

Kosher salt

Freshly ground black pepper

Toast and Eggs

4 1/2-inch thick sourdough slices

Olive oil

2 tablespoons unsalted butter

4 eggs

Kosher salt

Freshly ground black pepper

Rosemary sprigs for garnish (optional)

1. For the Mushroom Sauté: Place the dried mushrooms in a medium bowl and cover with the boiling water. Let stand until softened, 20 minutes. Strain in a sieve lined with a double thickness of paper towels and reserve the soaking liquid. Coarsely chop the mushrooms.

2. Heat the olive oil in a medium, heavy frying pan set over medium heat. When hot, add the brown mushrooms and sauté, stirring often, for 6 minutes. Add the reserved mushrooms, garlic, rosemary, and 1/2 teaspoon salt; stir for 1 minute. Add the mushroom liquid and cook, stirring, until it has evaporated, 4 to 7 minutes. Season with salt and several grinds of pepper. Remove the frying pan from the heat and cover with foil to keep warm. (The mushrooms can be prepared 1 day ahead; cool, cover and refrigerate. Reheat, stirring, over medium heat.)

3. For the toast and eggs: Brush both sides of the bread slices generously with olive oil. Set a 10- to 11-inch nonstick frying pan over medium-high heat, and, when hot, add the bread and cook until lightly browned, about 2 minutes per side. Remove the toast and cover loosely with foil. When pan is cool enough to handle, wipe it out with clean paper towels.

4. Add the butter to the frying pan and set it over medium heat. When the butter starts to foam, break an egg into a saucer, being careful to remove any shell fragments., and gently slide it into the frying pan. Repeat with the remaining eggs. Immediately reduce the heat to low and cook, basting the eggs with some of the butter in the pan frequently, until the whites are firm and the yolks are still soft and runny, 3 minutes.

5. While the eggs are cooking, arrange a toasted bread slice on each of four plates. Mound the mushrooms evenly over the toast.

6. Remove each egg with a spatula and arrange on top of the mushrooms. Season with salt and pepper and, if desired, garnish each serving with a rosemary sprig. Serve immediately.

Chocolate Cookies Are A Sweet Finale To Thanksgiving Dinners

November 17, 2022MBEhleBaking, Food, Recipes

Holiday entertaining season begins on Thanksgiving. Anyone who has been tasked with hosting Thanksgiving understands the commitment required to prepare a delicious meal for guests, which often encompasses appetizers, several side dishes and, of course, turkey as the centerpiece. Guests attending a Thanksgiving dinner can give holiday hosts and hostesses a break by providing dessert.

Cookies are a popular treat. Thanks to their flavor, portability and relatively short preparation and cooking times, cookies are a smart choice when bringing dessert to a holiday gathering. This recipe for “Flourless Chocolate Cookies” from Danielle Rye’s “Live Well Bake Cookies: 75 Classic Cookie Recipes for Every Occasion” (Rock Point) offers the added benefit of being flourless. That means that even those with gluten allergies or intolerances can indulge.

Flourless Chocolate Cookies

Makes 24 to 36 cookies

3 cups powdered sugar

3/4 natural unsweetened cocoa powder

1/2 teaspoon espresso powder (optional)

1/4 teaspoon salt

2 large egg whites, at room temperature

1 large egg, at room temperature

1 1/2 teaspoons pure vanilla extract

Preheat the oven to 350 F. Line two large baking sheets with parchment paper or silicone baking mats and set aside.
In a large mixing bowl, sift the powdered sugar and unsweetened cocoa powder together, then whisk in the instant espresso powder (if using) and salt until well combined. Set aside.
In a separate mixing bowl, whisk together the egg whites, egg, and vanilla extract until fully combined.
Add the wet ingredients to the dry ingredients, and stir until the mixture is fully combined and smooth.
Using a 1-tablespoon cookie scoop, scoop the cookie dough onto the prepared baking sheets, making sure to leave a little room between each one.
Bake for 11 to 14 minutes, or until the tops of the cookies are set. Remove from the oven, and allow the cookies to cool completely on the baking sheets.

Store the cookies in an airtight container at room temperature for up to 5 days.

Helpful Tips for Picking and Cutting Watermelon

July 21, 2022MBEhleDIY, Food, Seasonal

Watermelon is a summertime staple. Each summer, stores, and farm stands have an abundance of watermelons on display, and many people feel no picnic or barbecue is complete without watermelon.

Watermelon is a refreshing option on hot days. It’s ideal sliced and served, or can be included in fruit salads, smoothies or even “spiked” cocktails. The key to a tasty watermelon is knowing how to pick one that is ripe while serving watermelon comes down to understanding some easy-cutting strategies.

Choose a watermelon that has a firm, symmetrical shape

Avoid melons with bumps, dents or cuts.

Watermelons should be relatively heavy

They’re 92 percent water, and that juiciness should be reflected in a substantial weight for the melon’s size.

Watermelon.org advises looking for a creamy yellow spot on the underside of the watermelon

This is called the “ground spot.” It indicates where the melon sat on the ground and ripened in the sun. Once cut from the vine, a watermelon has about three to four weeks to be consumed.

All parts of the watermelon are edible, including the seeds and rind

The rind can be pickled or cut up to use in stir-fry dishes.

When bringing watermelon to an event, it is a courtesy to bring it already sliced or cut up. This ensures the host or hostess does not have to tackle what can sometimes be a chore. Here are three techniques to cut a watermelon easily.

Cubes

1. Cut both ends off of the watermelon.

2. Stand the watermelon on one sliced end. Use the knife to slice down and cut off the rind.

3. After removing the rind from all sides of the melon, cut into discs about 1/2-inch in thickness.

4. Then cut those discs into cubes.

Slices

1. Cut the watermelon in half lengthwise.

2. Take one cut half and place it cut-side down.

3. Cut the watermelon into slices.

4. Repeat for the other cut half.

Strips

1. Cut the watermelon as you would with the slices. Rather than leaving it in large slices, turn the watermelon and cut the same size slices in the opposite direction. This creates strips that are easy for kids to grab and maneuver.

2. Repeat with the other half of the watermelon in the same manner.

How To Make Grilling Healthier

July 14, 2022MBEhleFood, Healthy, Summer

Summer is synonymous with many things, including family vacations and relaxing days at the beach. For foodies, perhaps nothing evokes the spirit of summer more effectively than grilled foods.

Grilling is a beloved tradition, but it’s not necessarily the healthiest way to eat. Traditional backyard barbecue fare like hot dogs and hamburgers likely won’t make physicians’ hearts flutter, but there are ways to enjoy the flavor of grilling without compromising a nutritious diet.

Replace burgers and hot dogs with healthy proteins

The occasional hamburger or hot dog won’t do much damage, but people who regularly grill should skip these summertime staples and replace them with healthy proteins. The American Heart Association reports that fish and skinless chicken breasts are healthy alternatives to hamburgers and hot dogs. Burger devotees can still enjoy their go-to grilled food, but replace ground beef with lean ground poultry, which contains less saturated fat than red meat.

Avoid overdoing it

Most people have overindulged at a backyard barbecue at one point or another. The relaxed, party-like atmosphere of the backyard barbecue makes it easy to snack on chips and other unhealthy fares before moving on to burgers and hot dogs. Hosts can do guests a favor by replacing snacks and sides like chips and potato salad with healthier fare like celery, fruit salad or chickpea salad. Keep portions of grilled fare as close to a healthy size as possible. The AHA notes that a healthy portion of meat is around three ounces and no more than six ounces.

Create a salt-free rub

There’s no denying salt makes food more flavorful. But that flavor comes at a high cost. The health care experts Piedmont note that excessive amounts of salt can contribute to inflammation from fluid retention and increase a person’s risk for hypertension, or high blood pressure. Salt may be a go-to for many grilling enthusiasts, but it doesn’t have to be. A salt-free rub made with chili powder, garlic powder, paprika, and/or other spices is an effective and salt-free way to add flavor to meat, chicken, and fish.

Grill more vegetables

Grilled vegetables, whether they’re part of kebabs or simply grilled alongside the main course, add significant flavor and provide all the health benefits of veggies cooked in more traditional ways. The AHA notes that coating vegetables in a healthy oil like olive oil makes it easy to grill them directly over an open flame without sticking. Cooking in this way imparts that signature smoky, grilled flavor to vegetables.

This summer, grilling can be as healthy as it is flavorful. All it takes is a few simple strategies to make the menu at your next backyard barbecue one any doctor would love.

A Summer Dessert That Is Just Peachy

July 7, 2022MBEhleFood, Recipes, Summer

Peaches are a nutritious summertime favorite. Peaches are antioxidant-rich, include a wide range of vitamins and minerals, and are rich in fiber. And there is no denying how sweet and tasty peaches can be, whether they’re plucked right from a tree or enjoyed in any number of recipes.

Cobbler is a type of dessert that gained popularity in the United States during the 19th century. It is made by putting fruit in a deep baking dish and then topping it with a drop of biscuit batter and sometimes a crumb topping. Any number of fruits work well in cobblers, including apples, pears, and various berries. However, peach cobbler is the quintessential summertime treat.

Cobbler gets its name from the fact that early American settlers didn’t have strict recipes with exact measurements for ingredients, so they took what they had and “cobbled” them together.

Today’s cobbler bakers enjoy the benefits of having more direction when putting together their desserts. This recipe for “Southern Peach Cobbler” comes courtesy of Paula Deen.

Southern Peach Cobbler

Serves 15

11/2 cups self-rising flour

1 stick butter

1/2 cup water

2 cups sugar, divided

4 cups peaches, peeled and sliced

1 cup milk

Ground cinnamon (optional)

Preheat the oven to 350 F.

Combine the peaches, 1 cup sugar, and water in a saucepan and mix well. Bring to a boil and simmer for 10 minutes. Remove from the heat.

Put the butter in a 3-quart baking dish and place it in the oven to melt.

Mix remaining 1 cup sugar, flour, and milk slowly to prevent clumping. Pour mixture over melted butter. Do not stir.

Spoon fruit on top, gently pouring in syrup. Sprinkle top with ground cinnamon, if using. Batter will rise to the top during baking. Bake for 30 to 45 minutes.

To serve, scoop onto a plate and serve with your choice of whipped cream or vanilla ice cream.