Thu, 06 Jan 2022 20:02:45 +0000 en-US hourly 1 Giada De Laurentiis shares her healthy comfort food recipes – SheKnows Wed, 05 Jan 2022 22:33:00 +0000

This time of year we are often looking to rearrange our lives. Whether that means we organize our house from top to bottom or finally clean the detergent drawer so that we can fill it with fresh and colorful ingredients, we are ready to treat our mind, home and body with reverence and respect. . This means that we go for a heartwarming and cozy kitchen, while also ensuring that our nutritional needs are met, and it turns out that TV star and cookbook author Giada De Laurentiis is totally on the same length. wave.

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This year, instead of doing some sort of punitive cleansing, De Laurentiis and his blog Giadzy are focusing on nourishing meals for body and soul, which means they pack serious nutrition and serious comfort with every bite. . If you’re looking for recipe inspiration for your own New Years trip, take a look at these tasty, cozy, and vegetarian dishes from Giada De Laurentiis.

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Halibut with olive relish

If you are looking to add more lean fish to your diet, this halibut recipe is for you. The fish is crispy on the outside, tender and flaky on the inside, and is topped with a flavorful olive relish that also pairs well with grilled chicken or shrimp.

Get Giadzy’s recipe.

Giada’s Green Chicken Chili

Loaded with chicken, beans, veggies and greens, this hearty chili has all the fuel you need to stay warm and cozy on cold winter nights.

Get Giadzy’s recipe.

Chicken Stew in a Pan

Cooking nutritious meals from scratch doesn’t necessarily mean messing up every dish in your cupboard. This satisfying chicken stew comes in a pan (use a Dutch oven for maximum warmth), so you have more time to spend at dinner instead of cleaning up.

Get Giadzy’s recipe.

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Simple Italian salad from Giada

Never underestimate the power of a simple, well-made salad to liven up a meal. Winter greens like radicchio and endive are at their peak right now, and peppery arugula is always a more exciting salad choice than bland mixed greens. The simple lemon vinaigrette makes it a versatile side dish and also works as a bed for baked salmon, grilled chicken, or seared tofu cubes.

Get Giadzy’s recipe.

Acqua Pazza (Spicy sea bass)

The succulent sea bass has a luxurious texture and a smooth, meaty flavor. Pair it with a tangy tomato sauce and you’ve got a bright and nutritious winter dinner in your hands.

Get Giadzy’s recipe.

White beans and Tuscan kale

Beans are so underrated, especially since they make excellent comfort food. This dish of white beans and Tuscan kale becomes creamy and dreamy after a long simmer with garlic, sage and olive oil, leaving your kitchen smelling divine. It is also loaded with vegetarian protein and is loaded with high fiber thanks to the beans and kale.

Get Giadzy’s recipe.

Shrimp Puff Pastry With Parmesan And Vegetables

This classic recipe from De Laurentiis deserves to be highlighted again in the New Year. After all, what could be more delicious (or easier) than roasting shrimp and vegetables together on a baking sheet, then sprinkling them with Parmesan and a little lemon juice?

Get Giadzy’s recipe.

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Chase away the chills with a thick and hearty stew | Food / Recipes Fri, 31 Dec 2021 16:45:00 +0000

Slow cookers can be unsung heroes of the kitchen anytime of the year, but especially during the colder seasons. This is because slow cookers easily take meals in a pot. One person simply places all the ingredients inside the jar and then returns in about 8 hours to a fully cooked meal.

Some recipes, including stews, lend themselves well to slow cooking. While beef is often associated with stew, there are many proteins that can replace beef, including pork. This Golden Harvest Pork Stew recipe from Crock • Pot® 365 Year-Round Recipes (Publications International, Ltd.) by Crock • Pot Kitchens uses pork and combines it with potatoes, carrots and corn. for a stew that some may even take for a chowder.

  • 1 pound boneless pork chops, cut into 1-inch pieces
  • 2 tablespoons all-purpose flour, divided
  • 1 tablespoon of vegetable oil
  • 2 medium Yukon Gold potatoes, unpeeled and cut into 1-inch cubes
  • 1 large sweet potato, peeled and cut into 1-inch cubes
  • 1 cup of chopped carrots
  • 1 ear of corn, broken into 4 pieces, or 1/2 cup corn
  • 1⁄2 cup of chicken broth
  • 1 jalapeño pepper, seeded and finely chopped
  • 1 garlic clove, minced
  • 1 teaspoon of salt
  • 1⁄4 teaspoon black pepper
  • 1⁄4 teaspoon dried thyme
  • Chopped parsley

1. Mix the pieces of pork with 1 tablespoon of flour; put aside. Heat the oil in a large skillet over medium-high heat until heated through. Add the pork; cook until golden brown on all sides. Transfer to Crock • Pot® Slow Cooker.

2. Add the rest of the ingredients except the parsley and 1 tablespoon of the flour. Blanket; cook over low heat for 5 to 6 hours.

3. Stir 1/4 cup of the cooking liquid into the remaining 1 tablespoon of flour in a small bowl. Stir the flour mixture into the stew. Set the Crock • Pot slow cooker to high power. Cook 10 minutes or until thickened. Adjust seasonings, if desired. To serve, sprinkle with parsley.

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Celebrity local chef shares comfort food recipes for the holidays – WSOC TV Fri, 24 Dec 2021 23:06:37 +0000

CHARLOTTE – Charlotte-based Chef Kevin Winston, who has cooked for celebrities like Steve Harvey, HER and Christian McCaffrey, is now sharing recipes we can bring to our own table this holiday.

Winston, a Michelin-trained chef, reveals his secrets to making the perfect prime rib with a cornbread side for your next family reunion.

“The trend for home gatherings continues, and this is a starter and side dish that can enhance your menu and woo your guests,” said Winston. “These are some of my most requested dishes. “

Winston kept the impact on the supply chain due to the pandemic in mind and said the recipes contain many ingredients that people already have in their homes.

“At the end of the day, it’s about sharing a meal with the people who matter most to you. I am happy that we are safely returning to these traditions, ”said Winston.

Discover the recipes below:

Oven-roasted prime rib

Preparation time: 10 minutes

Cooking time: approx. 2 hours 20 minutes

Servings: 4


4 pounds roast prime rib

¼ cup unsalted butter, softened

1 tablespoon of freshly ground black pepper

1 teaspoon of Provence herbs

Kosher salt


1. Place the rib roast on a plate and bring to room temperature, about 4 hours.

2. Preheat an oven to 500 ° F (260 ° C).

3. Combine the butter, pepper and Provence herbs in a bowl; stir until combined. Spread the butter mixture evenly all over the roast. Generously season roast with kosher salt.

4. Roast the 4 pound prime rib (see footnote if using a larger and smaller roast) in the preheated oven for 20 minutes. Turn off the oven and, leaving the roast in the oven with the door closed, let it sit in the oven for 2 hours. Remove roast from oven, slice and serve.

Cook’s Note:

Your cooking times will vary depending on the size of your prime rib roast. To calculate your cooking time, multiply the exact weight of the roast by 5. Round the resulting number to the nearest whole number. The rib is cooked at 500 ° F for exactly that many minutes. For example, for a 6 pound roast: 6×5 = 30, so the cooking time is 30 minutes. Turn off the oven and wait 2 hours before opening the oven door. Remove the prime rib and slice the most perfect medium rare meat you’ve ever seen.

Sweet Potato Cornbread

Preparation time: 30 minutes

Cooking time: 1 hour

Servings: 18


1 1/2 cups yellow cornmeal

1 cup all-purpose flour

1 tablespoon of baking powder

1 teaspoon of salt

1/2 teaspoon of cinnamon

1 / 4-1 / 2 teaspoon nutmeg

1/2 cup unsalted butter

1/2 cup granulated sugar

1/2 cup mashed sweet potato

2-4 tablespoons of honey

1/2 cup of milk

2 large eggs


1. Preheat oven to 375 ° F. Grease a 12-cup muffin pan with butter or oil if the bottom is golden, or use muffin tins to keep them lighter yellow.

2. Combine cornmeal, flour, baking powder, salt, cinnamon and nutmeg. Mix well and set aside.

3. In a large saucepan over medium heat, brown your butter. Let your butter melt without touching it. Once it begins to simmer with small brown spots on the bottom, whisk constantly until the butter is lightly browned and fragrant. (This will add extra flavor to our muffins!)

4. Remove from the heat and stir in the sugar. Whisk until completely incorporated.

5. Then add the sweet potato, milk and honey (whisk well). At this point the mixture should have cooled, but if it is still hot, allow it to cool a few more minutes before whisking in the eggs.

6. Once the eggs are incorporated into the dough, add your mixture of corn flour and flour and whisk until a few lumps remain.

7. Bake for 15 to 18 minutes, until the muffins are golden brown and cooked through.

8. Insert a toothpick in the center to test for doneness. If it comes out clean, the muffins are ready! Let cool in pan for 5 minutes, then place on a cooling rack to finish cooling. Treat yourself to a warm muffin. Spread with butter, honey or enjoy on its own.

If you like Chef Kev’s cooking, check out his website for more details on where you can try his recipes.

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]]> 3 vacation accommodation hacks using oranges | Food / Recipes Fri, 17 Dec 2021 16:37:00 +0000

(Family Features) Despite a busy holiday schedule, you can avoid the stress of entertaining and cooking by planning ahead and simplifying your menu.

Use these tips from the entertainment experts at Sunkist and food blogger, podcaster and TV host Brandi Milloy to give your festivities a new twist.

Start with awesome recipes

When hosting for the holidays, visual dishes that look as good as they taste lend themselves to seasonal celebrations. Try shareable creations like this baked camembert wreath with navel orange and cranberry for a fun way to spruce up your table. Or give an edible gift like candied orange peels dipped in chocolate – simply place it in a clear glass jar adorned with a seasonal ribbon.

Serve seasonal ingredients

For added flavor in your favorite dishes, look for easy-to-find, seasonal ingredients like Sunkist Navel oranges, which are at their peak and deliciously sweet. Perfect for snacking or adding to dessert cocktails, they support your immune system by providing 90% of your daily vitamin C.

Relax with a movie night

A final touch of family celebration can be found in an evening spent watching a vacation classic like Elf. Gather your loved ones, whip up your favorite snacks and treats, then watch on the big screen to relax in a fun way and enjoy the joy of the season.

For more recipe ideas and ways to celebrate the holidays, visit

Baked Camembert Wreath with Navel Orange and Cranberry

Recipe courtesy of Brandi Milloy on behalf of Sunkist

  • 1 Orange Navel Sunkist
  • 1 can (8 ounces) jellied cranberry sauce
  • 1/2 teaspoon red pepper flakes
  • 1 wheel of Camembert
  • 1 bag (25 ounces) Frozen Parker House Style Buns, thawed
  • sprigs of rosemary, for garnish
  • sprigs of thyme, for garnish

In a bowl, add the orange zest and juice.

Add the jellied cranberry sauce and red pepper flakes; to mix together. Store in an airtight container in the refrigerator until ready to use.

Line a baking sheet or round pizza stone with parchment paper.

Using the cheese wheel as a guide in the center, arrange the rolls around the cheese leaving about 1/4 inch space between the rolls.

Create two concentric circles of rolls around the cheese then put the cheese back in the refrigerator and let the dough rise for 2 hours.

Remove the top of the rind from the cheese wheel and place it in the center of the dough. Cook 7-8 minutes.

Remove from the oven and add the orange cranberry sauce. Bake, 7 to 8 minutes, until the bread is golden and the cheese is melted and bubbling.

Garnish with sprigs of rosemary and thyme.

Candied orange peels coated with chocolate

Recipe courtesy of Brandi Milloy on behalf of Sunkist

  • 4 Navel Sunkist oranges
  • 3 cups of water
  • 1 1/2 cup sugar
  • 1 teaspoon of vanilla extract or vanilla bean paste
  • 1 cup dark chocolate, melted

Rinse and dry the oranges. Cut off both ends of each orange.

Using a paring knife, carefully slice each orange into quarters, then remove the skin from each section, trying not to get too much pith.

Cut the peels into 1/4-inch strips. Add to the pot and cover with water and sugar; stir. To boil.

Lower the heat to medium-low until the water is simmering gently. Simmer 45 minutes. Add the vanilla before turning off the heat and stirring.

Remove the peels from the syrup and let cool on a wire rack. Roll in sugar to coat.

Serve immediately or dry at least 4 hours, or overnight.

Dip the candied orange peels one by one in dark chocolate.

Place on parchment paper to set and harden. Store in an airtight container.

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Can you answer these 11 questions about food storage correctly? | Cooking and country recipes Fri, 10 Dec 2021 10:34:00 +0000

Do you like the game, Trivia? Here are some trivia questions related to food preservation. See how well you can answer it.

1. Which of the three methods listed is the oldest method of preserving food? Canning, freezing or dehydrating?

Dehydration of food is the oldest. Food was dehydrated in dry climates by placing the food in the sun to provide heat. Today, moisture can be removed faster with the help of a dehydrator that produces heat and air movement with a fan.

2. What is the effective method of reducing siphoning from jars treated in a double boiler? Wait “5 minutes” to remove the jars; double the free space; or raw food?

Wait 5 minutes. ”After processing time is complete, the pot is removed from the heat, the pot lid is removed and the jars remain in the water for 5 minutes before being removed to a cloth covered surface. This allows the temperature inside the jars to equalize with the outside temperatures and reduces siphoning – the loss of liquid from the jars. The same 5 minute waiting period is used before the jars are removed from the jars. an atmospheric steamer, except that the lid remains in place on the steamer until the end of 5 minutes.

3. What product (s) can be used to acidify tomatoes when canning? Check all that apply: ascorbic acid, citric acid, bottled lemon juice, or 5% vinegar.

Citric acid, bottled lemon juice or 5% vinegar. Ascorbic acid is not as acidic as citric acid and cannot replace citric acid in canned tomatoes. However, ascorbic acid is a good color preservative and is used in retention water to peel light colored fruits.

4. Should the acidity level of vinegar used in canning recipes be 2, 5, or 10%?

5%. Look at the label on the vinegar bottle for acidity. Some store brands are only 4% and products sold as pickling vinegar can be reduced with 2-1 / 2% water. Using vinegar with less than 5% acidity increases the pH of the product, allowing bacteria to grow and cause foodborne spoilage or illness.

5.What is a source of great canning recipes: old church cookbooks, grandma’s recipe file, recent USDA or expansion recipes?

USDA or Extension Recipes. Often times, old cookbooks and passed down recipes use unsafe canning practices that do not properly heat the jars to destroy pests that can cause damage or disease. The canning guidelines underwent a major overhaul in 1994 and updates continue. Follow only research-tested canning recipes.

6. Which of the following foods should be processed in a pressure cooker? Pickled beets, green beans, peaches, tomatoes.

Green beans. Vegetables, meats (including poultry and seafood), soups, and acidic and low-acid food mixes should be processed in a pressure cooker.

7. What is the temperature inside a 10 pound pressure ballasted pressure gauge autoclave at altitudes below 1000 feet? 100 F, 212 F, 240 F.

240 F. Adding heat to a closed vented pressure cooker increases the temperature. 240 F is sufficient to destroy botulinum spores.

8. What is the safest way to seal jam or jelly jars? Use paraffin wax; process the jars with a 2-part lid in a boiling water bath; or apply waxed paper with a rubber band.

Process the jars in boiling water (or an atmospheric steamer) to destroy spoilage organisms in the headspace and to create a strong vacuum seal.

9. What is the recommended amount of free space (space between the lid and the surface of the food) for canned corn? 1/4 inch, 1/2 inch or 1 inch?

1 inch for most vegetables. Use 1/4 inch for most jams and jellies and 1/2 inch for most fruits, tomatoes and pickles.

10. When is it safe to make your own salsa recipe? If treated in a water bath; when not treated at all; when eaten fresh or frozen?

Make your own salsa recipe only when you eat it fresh or freeze it for later use. To can salsa, use only research-tested recipes and accurately measure / weigh the ingredients.

11. At high altitudes, which canning method adjusts the processing time? Canning in a bain-marie or canning under pressure?

Canning in a bain-marie (and canning with atmospheric steam). In pressure canning, adjustments are made to the pounds of pressure used at high altitudes.

If you have questions about food preservation, a home economist is available to answer questions on Wednesdays from 10 am to 2 pm; call 717-394-6851 or write Penn State Extension, Lancaster County, 1383 Arcadia Rd., Rm. 140, Lancaster, PA 17601.

The Well Preserved news column is prepared by Penn State Extension.

This banana pudding recipe evokes the comforts of home | Food / Recipes Sat, 04 Dec 2021 18:02:55 +0000

The holiday season is just around the corner, and that means cooking and baking for home entertaining and gifting is about to pick up. It is customary to bring a host or hostess gift when visiting a friend or loved one, and a dessert that will appeal to all ages can certainly do the trick. While cakes and cookies may be the norm, people may want to think outside the box for something unique, but just as tasty.

Banana pudding often wins rave reviews. Anyone who enjoys the sweet taste of bananas, the smoothness of rich pudding, and the crunch of vanilla wafers will enjoy indulging in this classic treat. While many vanilla pudding recipes come topped with whipped cream, this version, courtesy of Trisha Yearwood and The Food Network, changes things up with a meringue topping for extra flair.

  • 4 large eggs
  • 3/4 cup sugar
  • 3 tablespoons all-purpose flour
  • 1⁄2 teaspoon plus a pinch of salt
  • 2 cups of whole milk
  • 1⁄2 teaspoon of vanilla extract
  • 30 to 40 vanilla wafers

1. Separate the yolks from the whites of three of the eggs; reserve the whites. Add the remaining whole egg to the yolks.

2. In a saucepan, whisk together 1/2 cup of the sugar, the flour and 1/2 teaspoon of the salt. Stir in the whole egg and the three yolks, then stir in the milk. Cook, uncovered, stirring often, until mixture thickens, about 10 minutes. Remove from the heat and stir in the vanilla.

3. Preheat the oven to 425 F.

4. Spread a thin layer of pudding in an 11⁄2 quart baking dish. Arrange a layer of vanilla wafers over the pudding. Thinly slice the bananas crosswise, about 1⁄8 inch thick, and arrange a layer of banana slices on the wafers. Spread a third of the remaining pudding over the bananas and continue to layer the wafers, bananas and pudding, finishing with the pudding.

5. To make the meringue, beat the reserved egg whites with a pinch of salt until stiff. Gradually stir in the remaining 1/4 cup of the sugar and continue beating until the whites do not slip out of the mixing bowl when tilted.

6. Spread the meringue over the pudding with a spatula, making a few decorative peaks on top, and bake until the meringue is lightly golden, 5 minutes.

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Hearty and Healthy Winter Meal with Pecans | Food / Recipes Sun, 28 Nov 2021 08:00:00 +0000

(Family Features) Seeking the comfort of the cold in the form of a healthy meal is a perfect way to cap off a day with loved ones. During the winter months, when the high temperatures chill you to the bone, warming up with hearty meals at the family table can bring everyone together.

* Full of seasonal flavors with a premier taste, Pecan Crusted Pork Tenderloin offers a delicious main course that you don’t have to feel guilty about. This elegant and easy dish puts a unique spin on a dinner time basis thanks to a crispy crust. Pecan

* With cheddar and ricotta cheeses, sour cream and cavatappi noodles, this mac and cheese with pecan crumbs is an extra creamy and creative take on the kid-friendly classic. Pair this family favorite with pork tenderloin for an easy weekday combination that the little ones can help out in the kitchen by stirring together the goodness of the cheese.

This family-friendly dinner is made possible with tasty pecans, which are among the lowest in carbohydrates and highest in fiber compared to other nuts, helping you stay full for longer. As a nutrient-dense powerhouse, they contain 3 grams of plant protein and 3 grams of fiber per 1 ounce serving with 12 grams of “good” monounsaturated fat and just 2 grams of saturated fat. Essential nutrients like thiamine, zinc, copper, and manganese – an essential mineral for metabolism and bone health – mean you can feel good about serving pecan infused dishes to loved ones.

Pecan Crusted Pork Tenderloin

Pecan Crusted Pork Tenderloin

  • 1 pork tenderloin (about 1 1/2 pounds)
  • salt to taste
  • Pepper to taste
  • 1/2 cup brown sugar, divided
  • 2 tablespoons soy sauce, divided
  • 2 teaspoons of minced garlic
  • 1/2 cup pecan pieces
  • 1/4 cup pineapple juice
  • 2 tablespoons of Dijon mustard

Preheat the oven to 400 F and lightly grease a large baking dish. Season the pork tenderloin with S&P to taste; put aside.

In a small bowl, combine 1/4 cup brown sugar, 1 tablespoon soy sauce and chopped garlic. Spread the mixture over the pork.

Press the pecan pieces into the brown sugar mixture over the pork. Bake, uncovered, 20 minutes.

In a medium saucepan over medium-high heat, combine the remaining brown sugar, remaining soy sauce, pineapple juice and Dijon mustard. Bring the mixture to a boil; reduce to simmer for 3-5 minutes then remove from heat.

Slice the pork, pour the sauce on top and serve.

Mac and Cheese with pecan breadcrumbs

Mac and Cheese with pecan breadcrumbs

Mac and Cheese with pecan breadcrumbs

  • 8 ounces of cavatappi pasta
  • 1 tablespoon of butter
  • 1 block (8 ounces) of cheddar cheese
  • 1/2 cup raw pecan pieces
  • 15 ounces of partially skimmed ricotta cheese
  • 4 tbsp sour cream
  • 1 teaspoon of salt
  • 1/4 teaspoon ground pepper
  • 1 large egg, lightly beaten

In boiling salted water, cook pasta according to package directions. Drain, reserving 1/2 cup of the pasta cooking water. Return the pasta to the pot and stir in the butter.

Using a grater, grate the cheddar.

Using a food processor, process 1/4 grated cheese from pecans to coarse breadcrumb consistency.

Add remaining cheddar cheese, ricotta, sour cream, salt and pepper to hot pasta. Stir until well mixed. Add the egg; stir. Add the reserved cooking water to the mixture loosen; stir until smooth.

Pour into buttered square or 9-inch round casserole dish and garnish evenly with the pecan filling.

Source: American Pecan Council

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SPECIAL CENTERS FOR THE CELEBRATION OF THE HOLIDAYS | Food, recipes and entertainment Tue, 23 Nov 2021 08:00:00 +0000

Few things bring family and friends together like the holidays, and serving an elegant seasonal meal centered around a mouth-watering main course is a recipe for creating lasting memories with those you love.

Forging a fabulous vacation experience for the special people in your life begins with choosing a tasty and tender cut of meat to serve as the centerpiece of the meal. Hand-cut by expert butchers, options like spiral-sliced ​​ham, boneless roast prime rib, and butcher-cut tenderloins from Omaha Steaks can serve as a focal point for a memorable vacation dinner. Frozen to capture freshness and flavor, you can select a remarkable cut of meat from the comfort of your home and have it delivered right to your door in time to prepare a tender and juicy main course.

Find more vacation recipe inspiration at


Recipe courtesy of Omaha Steaks Executive Chef David Rose

Preparation time: 30 minutes

Cooking time: 80 minutes

Servings: 10-12


  • 1 Omaha Steaks spiral sliced ​​ham (8 lbs)


  • 1 cup of cherry spread
  • 3/4 cup spiced black rum
  • 3/4 cup cola
  • 2 teaspoons of Worcestershire sauce
  • 1 tablespoon of Dijon mustard
  • 1/4 teaspoon kosher salt

To make ham: Thaw frozen ham in the refrigerator for 24 to 48 hours.

Remove from refrigerator and let ham come to room temperature, about 30-45 minutes.

Preheat oven to 325 F. Remove ham from foil and film. Return ham to foil and place in an ovenproof roasting pan. Roll the foil, leaving 2 inches of foil around the bottom of the ham.

Place the roasting pan with the ham in the oven on the lower rack and heat, uncovered, 60-75 minutes, until the ham begins to brown. While the ham cooks, make the glaze.

To make the frosting: In a medium saucepan, whisk the fruit spread, rum, cola, Worcestershire sauce, Dijon mustard and salt until well combined. Bring to a boil then reduce the heat to medium. Simmer over medium heat 10 minutes then remove from heat. Cool to room temperature.

During the last 15 minutes of cooking, glaze the ham every 5 minutes.



Recipe courtesy of Omaha Steaks Executive Chef David Rose

Preparation time: 15 minutes

Cooking time: 3 hours

Servings: 4-6

Rub Dijon-herbs:

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

Rib of beef roast:

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

Mushrooms in garlic butter:

  • 6 tablespoons of olive oil
  • 1/2 cup finely diced yellow onion
  • 4 fresh garlic cloves, chopped
  • 1 pound button mushrooms, cleaned and cut into quarters
  • 1 pinch of kosher salt, plus extra, to taste, divided
  • 1 pinch of ground black pepper, plus extra, to taste, divided
  • 1/2 cup chicken broth
  • 2 tablespoons of unsalted butter
  • 1/4 cup finely chopped Italian parsley

To make rub: In a medium bowl, whisk together parsley, oregano, thyme, rosemary, garlic, Dijon mustard, oil, salt, black pepper and paprika until that they are well incorporated.

To make a prime rib roast: Pat the prime rib roast on all sides with paper towel. Season generously with salt and pepper, to taste. Let the roast come to room temperature for about 30 minutes.

Rub roast prime rib with Dijon herbs and let stand 10 minutes.

Preheat the oven to 250 F.

In a large cast iron skillet, heat oil over medium-high heat.

Sear roast on all sides until golden, 2-3 minutes per side.

Place the seared prime rib on a baking sheet lined with wire and put in the oven.

Cook until internal temperature is 10 F below desired doneness.

Let stand 15-20 minutes before slicing.

To make mushrooms: In a large skillet, heat olive oil over medium-high heat. Add the diced onions and sauté for about 1 minute.

Add the minced garlic and sauté lightly until fragrant, about 20 seconds.

Add the mushrooms and a pinch of salt and ground pepper to the pan. Sauté 3-4 minutes, or until mushrooms are tender.

Add chicken broth and reduce to 1/3 the volume, 3-4 minutes.

Add the butter and parsley to the pan and sauté until the butter is melted and incorporated. Immediately remove from the heat and season, to taste, with S&P.

Serve the mushrooms with the prime rib roast.



Recipe courtesy of Omaha Steaks Executive Chef David Rose

Preparation time: 15 minutes

Cooking time: 1 hour

Servings: 4

Suya Dust:

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

Risotto “Red Rice”:

  • 3 tablespoons of canola oil
  • 1/2 cup diced yellow onion
  • 3 fresh garlic cloves, crushed
  • 1/2 cup diced red bell pepper
  • 1 tablespoon of tomato paste
  • 1 large Beefsteak tomato (about 1/2 pound), chopped
  • 1 tablespoon of Worcestershire sauce
  • 1/4 teaspoon smoked paprika
  • 1 teaspoon kosher salt, plus extra, to taste, divided (optional)
  • 1/2 teaspoon ground black pepper, plus additional, to taste, divided (optional)
  • 2 tablespoons of olive oil
  • 2 tablespoons of unsalted butter
  • 1 1/2 cup arborio rice
  • 4 cups reheated chicken broth, divided
  • 1/2 cup finely chopped Italian parsley
  • 1 cup freshly grated Parmesan

Filet mignon:

  • 4 Filets Mignons from Butcher’s Omaha Steaks (6 ounces each)
  • kosher salt
  • ground black pepper
  • 4 tablespoons of canola oil
  • 2 tablespoons of unsalted butter
  • 1 clove of garlic
  • 1 sprig of thyme
  • To make suya powder: In a food processor, combine the cashews, chicken broth, paprika, cayenne pepper, bell pepper, black pepper, ginger, garlic powder and garlic powder. fine powdered onion.

To make a “red rice” risotto: In a medium pot, heat the canola oil over medium-high heat. Add onions, garlic and red pepper, sautéing until lightly caramelized, about 1 minute.

Add the tomato paste to the pan and sauté until fragrant, about 1 minute. Add the chopped tomato, Worcestershire sauce, paprika, 1 teaspoon of kosher salt and 1/2 teaspoon of ground black pepper; continue to sauté until tomato begins to break down and soften, 3-4 minutes. Reduce the heat to simmer and cook for 3-4 minutes.

Remove from heat and mix finely in a food processor. Put aside.

In a separate medium saucepan, heat olive oil and butter over medium-high heat.

Add the Arborio rice and stir until slightly nutty and translucent, about 1 minute.

Add the mixture of mashed tomatoes and peppers and 1 cup of the chicken broth; bring to a boil then reduce the heat to medium.

Add 1 cup of broth each time the Arborio rice absorbs most of the broth. Stir the risotto continuously each time the broth is added to the rice. Keep adding broth until the risotto is al dente and still viscous, then add the parsley and Parmesan. Season to taste with S&P if desired.

To make filet mignon: Pat the steaks dry with paper towel and season generously with salt and ground black pepper on both sides.

In a large cast iron skillet, heat canola oil over medium-high heat.

Place the fillets in the pan and sear for 3 minutes.

Turn the steaks over and add the butter, garlic clove and thyme. Brush the steaks with butter and let the fillets finish cooking, 3-4 minutes for medium rare.

Rest the fillets for 7-8 minutes. Serve on a risotto of “red rice” and sprinkle with suya on the fillets.

These appetizers only take a few minutes to make Thu, 18 Nov 2021 08:00:00 +0000

Call it whatever you like — appetizer, appetizer, or finger food — you can never have too many tricks up your sleeve when it comes to partying. And you don’t have to prepare all week (or even all day) to put together a wonderful range of hand-held treats. Take the four recipes below, for example. The ingredient lists are short, the preparations simple and the presentations stunning.

From tender pieces of glistening pork in a sweet and savory frosting to juicy steak bites covered with honey, soy and spicy garlic, meatballs flavored with cumin and sprinkled with onion, garlic, parsley and garlic. Mint with creamy cucumber and dill yogurt and crispy buttery phyllo shells filled with creamy hummus and roasted peppers, all of these snacks deliver a burst of flavor with every bite and can be whipped up in minutes.

I’ve also provided tips on how to do them ahead of time, if that’s more your style.

Feed a crowd? Simply double or triple the recipe as needed.

Recipe: Hoisin Glazed Pork Bites

Easy appetizers allow you to spend more time enjoying your guests.

Hoisin sauce is a salty-sweet blend of fermented soybeans, garlic, chili peppers and spices. It’s as thick as molasses and is often used as a frosting or stir-fry sauce. Look for hoisin sauce next to soy sauce at your favorite grocery store.

Preparation tip: This dish is best served right after cooking, but you can cut the pork into bite-size pieces and refrigerate for up to 24 hours to save time.

Portions: 6-8 as an aperitif


  • 1 tablespoon of peanut oil or vegetable oil
  • 1 pound pork tenderloin, cut into bite-size pieces
  • Salt and freshly ground black pepper, to taste
  • 2-3 garlic cloves, chopped
  • ½ cup of hoisin sauce
  • 1 tablespoon of mirin (Japanese rice wine)
  • Slurry: 1 tablespoon of cornstarch dissolved in ¼ cup of water
  • Chopped fresh cilantro for serving


  1. Heat the oil in a large skillet over medium-high heat. Add the pork and cook until golden brown on all sides. Season the pork with salt and pepper and add the garlic. Cook 30 seconds longer.
  2. Add the hoisin sauce and mirin and bring to a boil. Cook for 5 minutes.
  3. Add the cornstarch paste to the pan and simmer for 2 to 3 minutes or until the sauce thickens.
  4. Adjust the seasoning to taste with salt and pepper.
  5. Garnish with cilantro and serve.

Recipe: Honey Garlic Steak

Easy appetizers allow you to spend more time enjoying your guests.

Preparation tip: The soy sauce mixture can be made up to 24 hours in advance. To save time on the day of the party, cut the steak up to 24 hours in advance and refrigerate until ready to cook.

Portions: 6-8 as an aperitif


  • ¼ cup soy sauce
  • 3 tablespoons of honey
  • 2 tablespoons of water
  • 1 tablespoon minced garlic
  • 1 tablespoon of olive oil
  • 1 pound of lean steak of your choice, cut into bite-size pieces
  • 1 tablespoon of butter
  • Salt and freshly ground black pepper
  • Chopped green onions for serving


  1. In a small bowl, whisk together soy sauce, honey, water and garlic. Put aside.
  2. Heat the oil in a large skillet over medium-high heat. Add the steak and cook until golden brown on all sides.
  3. Add the soy sauce mixture and butter and cook, 3 to 5 minutes, until the steak is cooked through and the sauce thickens. Season to taste with salt and black pepper.
  4. Garnish with green onions and serve.

Recipe: Mediterranean Meatballs with Tzatziki

Easy appetizers allow you to spend more time enjoying your guests.

Roast the Meatballs: This recipe couldn’t be easier as the oven does all the work as the meatballs cook perfectly, with all sides caramelized, as excess fat drains off. Even cleaning is a snap.

Preparation tip: Meatballs can be shaped in advance and refrigerated up to 3 days before roasting. Tzatziki can be prepared up to 24 hours in advance. Refrigerate until ready to serve.

Portions: 6-8 as a starter


For the meatballs:

  • 1 pound of lean ground beef
  • ¼ cup diced red onion
  • 2 garlic cloves, chopped
  • 1 tablespoon chopped fresh parsley
  • 1 tablespoon of chopped fresh mint
  • ½ teaspoon ground cumin
  • ½ teaspoon of dried oregano
  • Salt and freshly ground black pepper

For the Tzatziki:

  • 1 cup of Greek yogurt
  • ½ cup diced seedless cucumber
  • 3 tablespoons chopped fresh dill
  • 2 garlic cloves, chopped or grated
  • Juice of one lemon


  1. Preheat the oven to 400 degrees. Line a large baking sheet with parchment paper or foil.
  2. To make the meatballs, combine the beef, onion, garlic, parsley, mint, cumin, oregano, ½ teaspoon of salt and teaspoon of black pepper in a large bowl .
  3. Mix well and shape the mixture into 20 to 24 meatballs. Transfer the meatballs to the prepared skillet and roast for 20 to 25 minutes until golden brown and cooked through.
  4. Meanwhile, to make the tzatziki, combine all the ingredients in a medium bowl and mix well. Season to taste with salt and black pepper.
  5. Serve the meatballs with tzatziki on the side.

Recipe: Vegetarian Hummus Cups with Roasted Red Peppers

Easy appetizers allow you to spend more time enjoying your guests.

Look for phyllo shells next to puff pastry and regular phyllo dough in the freezer aisle of your favorite grocery store. Have fun with hummus: Choose your favorite hummus flavor or try something different, like roasted garlic or roasted red pepper.

Advice to take in advance: this aperitif is best served soon after assembly. The hummus softens the filo dough at the bottom of the cup and over time it can become mushy. That said, these mugs can sit for up to an hour before serving.

Portions: 6-8 as an aperitif


  • 15 frozen fully cooked phyllo shells
  • 5-6 tablespoons of hummus, prepared of your choice
  • 3-4 tablespoons diced roasted red peppers
  • Chopped fresh chives


  1. Cook the phyllo cuts as directed on the package.
  2. Fill the cups with about 1 teaspoon of hummus each. Garnish with roasted red peppers and chives.