(Family Features) Fall provides almost endless opportunities to gather friends and family around great food. From tailgates and family events to those precious last outdoor meals before winter sets in, the scenery of autumn is a perfect backdrop for sharing meals together.

Those favorite fall foods are often best when they’re delicious without complications. Taking the guesswork out of cool-weather classics can be as easy as these Sweetpotato Foil Packet Tacos, which are loaded with flavor and can be customized to fit everyone’s taste buds with personalized toppings.

As the key ingredient, sweetpotatoes show off their versatility as an ideal addition to simple or elevated, sweet or savory dishes. Because you can cook and prepare them multiple ways – such as baked, microwaved, grilled, slow cooked or on the stove – they’re easy to use in a wide array of recipes.

Plus, according to the American Diabetes Association, sweetpotatoes are a “diabetes superfood” because they’re rich in vitamins, minerals, antioxidants and fiber, all of which are good for overall health and may help prevent disease. Their “sweet” flavor without the added sugar makes them a pantry staple throughout the fall.

Pro tip: Sweetpotatoes are abundant and have a long shelf-life – up to four weeks if stored properly in a cool, dry, well-ventilated area away from heat sources – but never store in the refrigerator as this can cause “chill damage,” leaving them with a hard center and unpleasant taste.

Make the most of your fall meals with family and friends by finding more recipes at ncsweetpotatoes.com.

Watch video to see how to make this recipe!

Sweetpotato Foil Packet Tacos

Recipe courtesy of the North Carolina SweetPotato Commission
Servings: 6

• 1/2       pound ground turkey
• 3          tablespoons taco seasoning
• 1/2       cup tomato sauce
• 1          can (15 ounces) black beans, rinsed and drained
• nonstick cooking spray
• 2          pounds North Carolina sweetpotatoes, peeled and cut into 1/2-inch cubes
• 2          tablespoons butter
• 3/4       teaspoon salt
• 1 1/2    cups fresh chopped spinach
• 1 1/2    cups shredded cheddar cheese
• sour cream (optional)
• guacamole (optional)

1. Preheat oven to 425 F.
2. In skillet over medium-high heat, brown ground meat. Stir in taco seasoning, tomato sauce and beans; set aside.
3. Lay out six 12-inch aluminum foil pieces; spray each with nonstick cooking spray.
4. In center of each foil piece, place 1 cup sweetpotatoes, 1 teaspoon butter, 1/8 teaspoon salt, 1/4 cup spinach, 1/3 cup taco meat and 1/4 cup cheese.
5. Fold foil sides in over mixture; fold top and bottom foil ends inward and seal.
6. Place packets on rimmed cookie sheet; bake until sweetpotatoes are tender, about 25 minutes.
7. Serve with sour cream or guacamole, if desired.

Source: North Carolina Sweetpotato Commission

(Family Features) Celebrating summer with sizzling meals starts with tender, juicy cuts of meat that take center stage when dining on the patio or firing up the grill. Call over the neighbors or simply enjoy family time with your nearest and dearest by savoring the flavor of warm weather meals.

Steak enthusiasts and burger lovers alike can show off their summer cooking skills with these recipes for Southwest Steaks with Creamy Peppercorn Sauce and Parmesan-Herb Fries and Fried Lobster Po Boy Cheeseburgers from Omaha Steaks Executive Chef David Rose. Thick, juicy, marbled steaks are cooked to tender doneness and complemented by steakhouse-style fries while savory lobster is combined with all-American burgers.

For seafood connoisseurs, Grilled Shrimp Tostadas with Guacamole and Pico de Gallo offer an easy way to add shrimp to the menu. Just fire up the grill and allow seared seafood to mingle with fresh, homemade toppings for a light summertime bite.

Find more summer favorites at OmahaSteaks.com/Summer.

Fried Lobster Po Boy Cheeseburgers

Recipe courtesy of Omaha Steaks Executive Chef David Rose
Prep time: about 20 minutes
Cook time: about 20 minutes
Servings: 2

Pimento Remoulade:

• 1/2 cup mayonnaise
• 1 1/2 tablespoons minced pimentos
• 1 tablespoon Dijon mustard
• 1 tablespoon minced bread and butter pickles
• 1 pepperoncino, seeded and minced
• 1/4 teaspoon smoked paprika
• 1/4 teaspoon garlic powder
• 1/4 teaspoon freshly ground black pepper
• 1 tablespoon freshly squeezed lemon juice
• 3 dashes hot sauce
• kosher salt, to taste

Fried Lobster Tails:

• 1/2 cup all-purpose flour
• 1/2 teaspoon kosher salt, divided
• 1/2 teaspoon freshly ground black pepper, divided
• 1/4 teaspoon garlic powder
• 1/4 teaspoon smoked paprika
• 1 large egg
• 1 tablespoon water
• 2 dashes hot sauce
• 1/4 cup potato chips, finely blended in food processor
• 1/3 cup panko breadcrumbs
• 1 tablespoon minced flat leaf Italian parsley
• 2 Omaha Steaks Cold Water Lobster Tails (5 ounces each)

Cheeseburgers:

• 1 pound Omaha Steaks Premium Ground Beef
• salt, to taste
• freshly ground black pepper, to taste
• 2 tablespoons unsalted butter, at room temperature
• 2 brioche buns
• 2 slices yellow cheddar cheese
• 3 leaves romaine lettuce, shredded

1. To make pimento remoulade: In small bowl, mix mayonnaise, pimentos, mustard, pickles, pepperoncino, paprika, garlic powder, black pepper, lemon juice and hot sauce until well-incorporated. Season with salt, to taste.
2. To make fried lobster tails: Preheat grill to 400 F and add oil to 10-inch cast-iron pan, about 1/2-inch deep.
3. In medium bowl, whisk flour, 1/4 teaspoon salt, 1/4 teaspoon pepper, garlic powder and smoked paprika until well-incorporated. Set aside.
4. In separate medium bowl, whisk egg, water and hot sauce. Set aside.
5. In third medium bowl, whisk potato chips, panko breadcrumbs and parsley until well-incorporated. Set aside.
6. Cut lobster tails in half lengthwise, remove meat from shell and season with remaining kosher salt and black pepper.
7. Toss halved lobster tails in flour mixture first, egg mixture second and potato chip mixture third, coating thoroughly.
8. Fry lobster tails 3-4 minutes on each side until golden-brown and cooked through. Close grill lid between flipping.
9. To make cheeseburgers: Preheat grill to 450 F using direct heat. Form ground beef into two 1/2-pound patties, each about 1/2-inch thick.
10. Using thumb, make dimple in center of each patty to help cook evenly.
11. Season both sides of burger with salt and pepper, to taste. Spread butter on each cut-side of buns.
12. Grill burgers 4-5 minutes per side for medium doneness.
13. Add one slice cheddar cheese on each burger, close lid and grill about 30 seconds to melt cheese. Remove patties from grill to clean plate. Place buns cut-sides down on grill grates and toast 20-30 seconds, or until well toasted, being careful to avoid burning.
14. To assemble: Place desired amount of remoulade on buns. Place cheeseburgers on bottom buns. Top each with two fried lobster tail halves. Place handful shredded lettuce on lobster tails. Top with buns.

Grilled Shrimp Tostadas with Guacamole and Pico de Gallo

Prep time: 20 minutes
Cook time: 10 minutes
Servings: 4

Pico de Gallo:

• 3/4 cup Roma tomatoes, diced into 1/4-inch pieces
• 3 tablespoons white onion, diced into 1/4-inch pieces
• 1 tablespoon fresh cilantro, chopped fine
• 1 teaspoon jalapeno, minced fine, with seeds
• 1 teaspoon fresh lime juice
• 1/2 teaspoon sea salt

Guacamole:

• 2 medium avocados, peeled, seeded and chopped into 1/2-inch pieces
• 1 tablespoon fresh lime juice
• 1/4 cup pico de gallo
• 1 tablespoon fresh garlic, minced
• 1 tablespoon olive oil
• 1/2 teaspoon jalapeno, minced
• 1/2 teaspoon sea salt

Shrimp Tostadas:

• 12 ounces Omaha Steaks Wild Argentinian Red Shrimp, thawed
• 2 tablespoons olive oil
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• 1 teaspoon salt
• 1 cup canned refried pinto beans or refried black beans
• 4 tostada flats
• 1 cup shredded romaine lettuce
• 1 cup guacamole
• 1 cup pico de gallo
• 2 tablespoons shredded Cotija cheese
• 4 cilantro sprigs
• 4 lime wedges

1. To make pico de gallo: In bowl, mix tomatoes, onion, cilantro, jalapeno, lime juice and salt. Cover and refrigerate until ready to use.
2. To make guacamole: In bowl, mix avocados, lime juice, 1/4 cup pico de gallo, garlic, olive oil, jalapeno and salt. Cover and refrigerate until ready to use.
3. To make shrimp tostadas: In bowl, combine shrimp, olive oil, chili powder, cumin and salt. Marinate in refrigerator at least 15 minutes or up to 2 hours.
4. Preheat grill to medium-high heat. Clean and season grill grates. Grill shrimp 2-3 minutes per side until lightly charred and opaque.
5. Heat refried beans and spread 2 tablespoons beans on each tostada flat.
6. Spread shredded romaine lettuce on top of beans followed by guacamole and remaining pico de gallo.
7. Top each tostada with 3-4 grilled shrimp and sprinkle with Cotija cheese. Garnish each tostada with one cilantro sprig and one lime wedge.

Southwest Steaks with Creamy Peppercorn Sauce and Parmesan-Herb Fries

Recipe courtesy of Omaha Steaks Executive Chef David Rose
Prep time: 10 minutes
Cook time: 25 minutes
Servings: 2

Southwest Steak Rub:

• 1 tablespoon kosher salt
• 1 teaspoon black pepper
• 1 teaspoon dried thyme leaves
• 1 teaspoon smoked paprika
• 1/2 teaspoon ancho chili powder
• 1/2 teaspoon ground chipotle pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon cumin

Parmesan-Herb Fries:

• 1 package (16 ounces) Omaha Steaks Steakhouse Fries
• 1/2 cup Parmesan cheese, freshly grated
• 1 tablespoon fresh thyme leaves, minced
• 1 tablespoon fresh rosemary leaves, minced
• 1 tablespoon fresh Italian parsley, minced

New York Strip Steaks:

• 2 Omaha Steaks Butcher's Cut New York Strips
• Southwest steak rub
• 1/4 cup grapeseed oil
• 2 ounces unsalted butter, cold

Peppercorn Cream Sauce:

• 1/2 cup brandy
• 3/4 cup beef stock
• 1/2 cup heavy cream
• 2 teaspoons peppercorn medley, coarsely cracked
• salt, to taste
• pepper, to taste

1. To make Southwest steak rub: In small bowl, whisk salt, pepper, thyme, paprika, chili powder, chipotle pepper, garlic powder and cumin until fully incorporated.
2. To make Parmesan-herb fries: Preheat oven to 425 F. Place fries on baking rack on top of sheet pan; bake 25 minutes, or until golden-brown and crispy.
3. In medium bowl, mix Parmesan cheese, thyme, rosemary and parsley until fully incorporated.
4. Remove fries from oven and toss with Parmesan herbs.
5. To make New York strip steaks: Season steaks generously with Southwest steak rub on both sides.
6. In cast-iron pan, add grapeseed oil and bring to high heat. Place steaks in pan and sear 3-4 minutes on both sides for medium-rare doneness.
7. Remove steaks from pan and rest 8 minutes; reserve oil in cast-iron pan.
8. To make peppercorn cream sauce: Add brandy to reserved oil in cast-iron pan and reduce to 1/3 volume, about 1 minute.
9. Add beef stock and reduce by 1/3 volume, about 2-3 minutes.
10. Add heavy cream and cracked peppercorn medley to pan, bring to boil and reduce to simmer until thickened. Season with salt and pepper, to taste.

Source: Omaha Steaks

(Family Features) During the hustle and bustle of the school year, it can be difficult to find time to sit down for dinner together as a family. However, on weeknights filled with extracurricular activities, homework, meetings and more, it’s still important to put delicious and nutritious meals on the table that can be served whenever your family members can find a few minutes to grab a plate.

Dairy foods like milk, yogurt and cheese are on hand in many kitchens and provide nutrients people of all ages need to grow and maintain strong bodies and minds. These Slow Cooker Chicken Burrito Bowls combine dairy with chicken, beans, corn and rice plus colorful garnishes for a meal you can set in the slow cooker at the beginning of the day and serve whenever hunger strikes that evening.

Find more weeknight meal ideas at milkmeansmore.org.

Watch video to see how to make this recipe!

Slow Cooker Chicken Burrito Bowls

Recipe courtesy of Lori Yates of Foxes Love Lemons on behalf of Milk Means More
Prep time: 20 minutes
Cook time: 4-8 hours
Servings: 6

• 1          jar (16 ounces) chunky salsa
• 1          pound boneless, skinless chicken thighs
• 2 1/2    cups low-sodium chicken broth
• 2          teaspoons chili powder
• 1          can (15 1/2 ounces) black beans, rinsed and drained
• 2          cups instant brown rice
• 1          cup corn kernels, fresh or frozen
• chopped avocado, for garnish
• chopped cilantro, for garnish
• chopped red onion, for garnish
• chopped tomatoes, for garnish
• lime wedges, for garnish
• sour cream or Greek yogurt, for garnish
• shredded colby jack cheese, for garnish

1. In slow cooker, stir together salsa, chicken, broth and chili powder. Cook 3 1/2 hours on high or 7 1/2 hours on low.
2. Transfer chicken to cutting board and coarsely shred; return to slow cooker. Stir in beans, rice and corn. Cook 30 minutes on high, or until rice is cooked through.
3. Serve garnished with avocado, cilantro, onion, tomatoes, limes, sour cream and cheese.

Source: United Dairy Industry of Michigan

(Family Features) As kids and parents return to busy schedules full of sports, homework and weeknight activities, building a plan for nutritious and easy meals can be challenging. Piecing together a menu that fuels active minds without spending hours in the kitchen is a common goal for many families.

These recipes require minimal prep and call for on-hand ingredients like dairy food favorites that provide nutrients people of all ages need to grow and maintain strong bodies and minds.

Whether you enjoy it together in the morning before getting the day started or mix it up with breakfast for dinner, this Sustainable Frittata is called “sustainable” because you can use leftover cheeses, veggies, ham, sausage and more to recycle ingredients you already have on hand.

For a customizable kid-pleaser, turn to Chopped Chicken Taco Salad and garnish with your family’s favorite toppings. When it’s time to put a twist on a classic while changing up your dinner routine, Roasted Red Pepper and Pesto Grilled Cheese Sandwiches are perfect for putting something new on the table. Make supper a cinch with Slow Cooker Macaroni and Cheese, which lets you put the work in the hands of your slow cooker for a versatile dish that can be served when homework is finished.

Visit milkmeansmore.org to find more recipes perfect for bringing loved ones together.

Chopped Chicken Taco Salad

Recipe courtesy of Megan Gundy of “What Megan’s Making” on behalf of Milk Means More
Prep time: 15 minutes
Cook time: 15 minutes
Servings: 4

Dressing:

• 1          cup plain Greek yogurt
• 1/3       cup buttermilk, plus additional (optional)
• 1          tablespoon fresh-squeezed lime juice, plus additional (optional)
• 3          tablespoons chopped cilantro
• 2          tablespoons taco seasoning

Salad:

• 2          pounds boneless, skinless chicken breasts
• 2          tablespoons taco seasoning
• 2          tablespoons olive oil
• 1          head leaf lettuce, chopped
• 1          avocado, chopped into bite- sized pieces
• 1          cup black beans, drained and rinsed
• 1          cup corn
• 1          pint grape or cherry tomatoes, chopped
• 1          cup shredded cheese (Monterey Jack or Mexican)
• tortilla strips or crushed tortilla chips, for topping

1. To make dressing: In small bowl, stir yogurt, buttermilk, lime juice, cilantro and taco seasoning until combined. Taste and adjust lime juice and cilantro as needed. If dressing is too thick, add buttermilk 1 teaspoon at a time until desired consistency is reached. Refrigerate until ready to serve.
2. To make salad: Season chicken on both sides with taco seasoning. Heat large skillet over medium-high heat and add olive oil. Add chicken to pan and cook on both sides until outside is golden brown and chicken is cooked through. Remove to cutting board and slice into strips.
3. On large platter, heap chopped lettuce. Sprinkle chicken over top. Add avocado, beans, corn, tomatoes and shredded cheese. Drizzle dressing on top and sprinkle with tortilla strips or crushed tortilla chips.

Sustainable Frittata

Recipe courtesy of Jenn Fillenworth of “Jenny With the Good Eats” on behalf of Milk Means More
Prep time: 5 minutes
Cook time: 20 minutes
Servings: 8

• 12        eggs, beaten
• 1/4       cup whole milk, half and half or heavy cream
• 1/2       teaspoon salt
• 2          cups shredded cheese, any variety
• 3          cups assorted cooked vegetables and pre-cooked meats
• fresh herbs, for garnish (optional)

1. Preheat oven to 450 F.
2. Preheat cast-iron pan or oven-safe skillet over medium heat.
3. In large bowl, mix eggs, milk and salt then add shredded cheese.
4. Add cooked vegetables and meats to pan to reheat. Once vegetables have softened, add egg mixture to pan and scramble. Let sit over medium heat 1 minute.
5. Carefully transfer to oven and bake 10-15 minutes. Frittata is done when eggs have set. Remove from oven and top with fresh herbs.

Slow Cooker Macaroni and Cheese

Recipe courtesy of Rachel Gurk of “Rachel Cooks” on behalf of Milk Means More
Prep time: 20 minutes
Cook time: 2 hours
Servings: 8

• 16        ounces elbow pasta
• 4          tablespoons butter
• 3          ounces reduced-fat cream cheese
• 2          cups whole milk
• 12        ounces evaporated milk
• 1/2       cup light sour cream
• 2          large eggs, beaten
• 3/4       teaspoon ground mustard
• pepper, to taste
• 8          ounces shredded sharp cheddar cheese
• 8          ounces grated provolone cheese

1. Cook pasta al dente according to package directions. Drain and pour into large slow cooker.
2. In small saucepan over medium heat, whisk butter and cream cheese until melted. Stir in milk, evaporated milk and sour cream; whisk until combined. Remove from heat; whisk in eggs, ground mustard and pepper, to taste. Stir in cheeses. Pour mixture over cooked macaroni and stir to combine cheese and pasta.
3. Cover and cook 2 hours on low. Switch to warm until ready to serve.

Roasted Red Pepper and Pesto Grilled Cheese Sandwiches

Recipe courtesy of Katie Serbinski of “Mom to Mom Nutrition” on behalf of Milk Means More
Prep time: 5 minutes
Cook time: 10 minutes
Servings: 2

• 4          slices French or Italian bread
• 3          tablespoons prepared pesto
• 2          large roasted red peppers
• 4          slices mozzarella cheese
• 2          tablespoons butter, softened

1. Preheat skillet or grill pan over medium-low heat.
2. Spread insides of bread slices evenly with pesto. Stack red peppers and mozzarella cheese.
3. Spread outer sides of bread with softened butter and grill until toasted and cheese is melted, about 5 minutes per side.
4. Rest 1 minute before cutting.

Source: United Dairy Industry of Michigan

You know the feeling: You eat breakfast, but by 11 a.m. your stomach is growling. You feel like you just ate but somehow you’re hungry and craving something hearty and rich.

Switch up your breakfast habits with wholesome and filling Breakfast Burrito. It’s got protein to keep you full, veggies for a touch of added nutrition and hot sauce to pack a powerful punch of flavor in every bite.

No more snacking between breakfast and lunch. This hearty breakfast bite will keep you full and bursting with energy until it’s time for your next meal. It’s easy to make in a matter of minutes and it’s totally customizable to accommodate every palate.

Made with beans, eggs and egg white proteins, it can help keep you energized and full until it’s time for lunch. The red onion, red bell peppers, salsa, tomatoes and avocado provide some fresh, nutritious vegetable options and the chili flakes and hot sauce bring the heat.

To make this burrito, start with canola oil in a skillet. Add red onion and red bell peppers then cook for 8 minutes. Add black beans, chili flakes, salt and pepper then stir.

Whisk eggs and egg whites in a mixing bowl. Add pepper jack cheese then scramble the egg and cheese mixture in a hot skillet.

On a tortilla, spread sour cream, salsa, the bean mixture, scrambled eggs, tomatoes, avocado and hot sauce, if desired. Roll up the burrito and it’s ready to serve.

Just like that you have a breakfast that is not only nutritious but equally as appetizing. Find more filling breakfast recipes at Culinary.net.

If you made this recipe at home, use #MyCulinaryConnection on your favorite social network to share your work.

Watch video to see how to make this recipe!

Breakfast Burrito

Servings: 4

• 2          teaspoon canola oil
• 1          small red onion, diced
• 1          red bell pepper, seeded and diced
• 1          can black beans, drained and rinsed
• 1/4       teaspoon red pepper flakes
• salt, to taste
• pepper, to taste
• 4          eggs
• 4          egg whites
• 1/2       cup shredded pepper jack cheese
• nonstick cooking spray
• 4          flour tortillas
• 1/4       cup sour cream
• 1/4       cup salsa
• 1          large tomato, seeded and diced
• 1          avocado, sliced
• hot sauce (optional)

1. In large skillet, heat canola oil over medium heat. Add red onion and red bell pepper; cook 8 minutes. Add black beans and red pepper flakes; cook 3 minutes. Season with salt and pepper, to taste. Transfer to dish.
2. In medium bowl, whisk eggs and egg whites. Stir in cheese until combined. Heat large skillet over low heat, add egg mixture and scramble 3 minutes, or until cooked through.
3. Spread sour cream over tortilla. Spread salsa over sour cream. Spoon 1/4 bean mixture over salsa. Spoon 1/4 scrambled eggs over bean mixture. Top with diced tomatoes and avocado. Drizzle with hot sauce, if desired. Roll-up burrito. Repeat three times with remaining ingredients and serve.

(Family Features) As families ponder Lenten recipes fit for the season with flavorful seafood as a filling protein, one important aspect to take into account is the kid-friendliness of the dish. Offer up a dinnertime delight the whole family can enjoy with shrimp-based options that provide familiar flavors in appetizing ways.

For example, you can take your taste buds on an international trip with tasty Cuban Shrimp and Rice Tacos for an easy-to-prepare meal bursting with the flavors of citrus and herbs for a winning weeknight dinner. You can even increase the fun by serving with toppings like salsa, guacamole, sour cream, shredded cheese and shredded lettuce to allow kids to garnish their tacos however they’d like.

Lime-Ginger Shrimp Fried Rice is an Asian-inspired option with additions of bok choy, lime juice, fresh ginger root and mango for zesty flavor. Both dishes require half an hour or less in the kitchen, leaving more time for family fun in the evenings.

Plus, you can add to the convenience of these meals by incorporating an option like Success Rice with its taste, texture and quality that help make mealtime a cinch. With its “Boil-in-Bag” cooking process that provides a satisfying shortcut, simply add water to a saucepan, drop the BPA-free bag into the water, boil for 10 minutes and remove with a fork for a no measure, no mess timesaver that pairs perfectly with sauteed shrimp for Lent-inspired dinners.

Find more family-friendly Lenten meal ideas at SuccessRice.com.

Lime-Ginger Shrimp Fried Rice

Prep time: 15 minutes
Cook time: 15 minutes
Servings: 4

• 2          bags Success Jasmine Rice
• 2          tablespoons canola oil
• 1          pound large shrimp, peeled and deveined, tails removed
• 8          baby bok choy, trimmed and quartered
• 1/2       cup diced fresh mango
• 1          tablespoon minced fresh ginger root
• 1/4       teaspoon salt
• 3          tablespoons soy sauce
• 2          tablespoons lime juice

1. Prepare rice according to package directions. Let cool completely.
2. In wok or large skillet over medium-high heat, heat oil. Cook shrimp, bok choy, mango, ginger and salt, stirring, 3-5 minutes, or until shrimp start to curl and bok choy starts to wilt.
3. Stir in rice. Cook 2-3 minutes, or until well coated. Stir in soy sauce and lime juice. Cook 2-3 minutes, or until rice is heated through.

Cuban Shrimp and Rice Tacos

Prep time: 10 minutes
Cook time: 10 minutes
Servings: 4

• 1          bag Success Jasmine Rice
• 2          tablespoons olive oil
• 1          pound large shrimp, peeled and deveined, tails removed
• 2          cloves garlic, minced
• 1          teaspoon chili powder
• 1          teaspoon ground cumin
• 1/2       teaspoon dried oregano
• 1/2       teaspoon salt
• 1/4       teaspoon black pepper
• 1          can (15 ounces) black beans, drained and rinsed
• 1/2       cup orange juice
• 3          tablespoons lime juice
• 8          corn tortillas, warmed
• 1          ripe avocado, halved, pitted, peeled and sliced
• 1/4       cup chopped fresh cilantro leaves

1. Prepare rice according to package directions.
2. In large skillet over medium heat, heat oil. Add shrimp, garlic, chili powder, cumin, oregano, salt and pepper; saute 2-3 minutes, or until shrimp start to curl.
3. Stir in rice, black beans, orange juice and lime juice. Cook 5-8 minutes, or until shrimp are cooked through and liquid is mostly absorbed.
4. Serve shrimp and rice in warm tortillas garnished with avocado and cilantro.

Source: Success Rice

(Family Features)With more time spent in the kitchen, people are increasingly looking to different ingredients for inspiration. That includes seafood – sales of canned and frozen seafood are 37% higher than last year, according to IRI Worldwide.

If you’re not familiar with buying and cooking seafood, there’s nothing to fear. Frozen seafood is an affordable, nutritious and sustainable protein that can earn a spot in your kitchen. Good food pioneers chef Nora Pouillon, a James Beard Lifetime Achievement Award winner, and her daughter, Blue Circle Foods product director Nina Damato, offer these recommendations for sustainable frozen seafood, from defrosting techniques to cooking tips and seasonal pairings.

Why buy frozen?
Frozen seafood is just as high quality as fresh since modern techniques like flash-freezing preserve fish moments after it is caught. Stores generally carry a larger selection of frozen fish and it’s typically less expensive than fresh seafood. Because frozen fish keeps longer, you can find greater variety and more sustainable options. Plus, it’s convenient – use exactly the portion you need and save the rest for later – making it perfect for meal planning. 

What about taste?
When done right, freezing locks in flavor and nutrients, so you can enjoy frozen fish that’s every bit as delicious as when it was caught.

How long will it last?
Frozen fish is safe indefinitely, but for best quality, the USDA recommends using frozen fish within 3-8 months after purchase.

How can you thaw frozen fish safely?
If you know you’ll be serving fish, pop frozen fillets in the fridge the night before or the morning you plan to cook them.

How can you cook directly from frozen?

1. Preheat your oven to 375 F.
2. Remove frozen fillets from packaging and rinse under cold water. Pat dry with a paper towel.
3. Arrange fillets on a baking sheet. Brush lightly with oil on all sides and season with salt and pepper, to taste. Bake 25-30 minutes, or until fish is tender and flakes easily.

How should you season frozen fish?
Salt and pepper can enhance seafood’s flavor. If you’re feeling bold, a simple glaze or a crust of seasonings can elevate your fish to the next level.

What pairs well with frozen fish?
Frozen fish is a versatile protein that plays well with many recipes. Fatty fish like salmon brings out the flavors in seasonal veggies including zucchini and summer squash, while leaner fillets like cod can be breaded or used in tacos.

Fish also pairs excellently with a variety of wines. The trick is to serve delicate fish with light wines and heartier fish with richer, more substantial wines. If you’re in the mood for salmon, try Pouillon’s Pumpkin Seed Crusted Salmon. This recipe also works well with cod and can be served with a rosé for a tasty seasonal pairing.

To learn more about frozen seafood and purchase sustainable fish, visit bluecirclefoods.com.

Pumpkin Seed Crusted Salmon

Recipe courtesy of chef Nora Pouillon

• 2          cups frozen sweet corn
• 1          can (4 ounces) black beans, rinsed and drained
• 1          red bell pepper, diced
• 1/4       cup cilantro, chopped
• 1 1/2    teaspoons ground cumin
• 1/2       teaspoon smoked chili (optional)
• salt, to taste
• pepper, to taste
• 1          cup pumpkin seeds
• 4          teaspoons pumpkin seed oil or olive oil
• 2          tablespoons sliced scallions
• 2          Blue Circle Frozen Atlantic Salmon Fillets

1. Preheat oven to 375 F.
2. Mix corn, black beans, bell pepper, cilantro, ground cumin and smoked chili, if desired. Season with salt and pepper, to taste. Spread onto baking dish.
3. In blender, pulse pumpkin seeds, oil, sliced scallions and salt and pepper, to taste, until paste forms.
4. Coat frozen salmon fillets with pumpkin seed paste.
5. Place fillets in baking dish on top of black bean and corn salad. Bake 25-30 minutes.

Photo courtesy of Getty Images (salmon on ice)

Source:  Blue Circle Foods

(Family Features) A distinctive and unexpected ingredient like rice vinegar is an easy way to bring faraway flavors to your favorite summer dishes. This pantry staple adds an Asian-inspired flavor to recipes of all kinds, from marinades to high-end meals.

Explore a new way to enjoy steak this summer with a recipe for zesty, marinated beef paired with crisp broccolini and peppers to give a familiar dish a fresh makeover using flavors from another origin. Give fajitas an Asian makeover with shrimp seared in a decadent hoisin-ginger sauce or try a fresh take on a crunchy salad with this Mexican-meets-Asian layered approach that’s perfect for lunch.

Include seasonal produce like cucumbers, bell peppers and tomatoes to enhance your summer flavor fusions. Pantry staples like black beans and canned corn also offer accessible ways to make elevated summer classics.

Capture Asian flavors with ingredients like NAKANO Rice Vinegar, which has perfected its rice vinegars over eight generations to offer unique and delicious flavors perfect for making mouthwatering Asian-inspired recipes at home.

Pro Flavor-Fusion Tips

• The key to a successful stir-fry is to use high heat to quickly cook meats and vegetables in stages without overcrowding the pan. This ensures that veggies stay slightly crisp, and meats develop a delicious sear instead of steaming.

• Avocado oil has one of the highest smoke points, making it a great choice for high-heat cooking like stir-frying.

• Hoisin sauce, which you can find in the Asian section of most grocery stores, is used frequently in Chinese and Vietnamese cuisine. It’s a salty, fermented soybean paste often combined with garlic, chiles and five-spice powder, which adds a sweet, umami-rich, aromatic flavor to the dish.

• Shishito peppers are slender, mild, green Japanese peppers available in the produce section of well-stocked grocery stores or Asian markets. If shishito peppers are unavailable, substitute with multicolored mini peppers.

• To accommodate those who love a lot of spice and those who prefer less spice, serve mild-to-medium-spicy foods with additional chili sauce on the side.

• Swap out heavy, high-calorie salad dressings for a splash of additional flavor with NAKANO rice vinegar.

Find more flavorful ways to put an Asian twist on your summer dishes at nakanoflavors.com.

Sizzling Shrimp Fajita Stir-Fry

Prep time: 15 minutes
Cook time: 10 minutes
Servings: 6

• 1 1/2    pounds large, raw shrimp, peeled and deveined (21-25 shrimp total)
• 2          tablespoons soy sauce, divided
• 4          teaspoons cornstarch, divided
• 1/4       cup NAKANO Roasted Garlic Rice Vinegar
• 3          tablespoons hoisin sauce
• 2          teaspoons grated fresh ginger
• 3          tablespoons vegetable oil, divided
• 1          red onion, cut into thin slivers
• 1          red bell pepper, cut into thin strips
• 1/2       pound shishito peppers, stemmed
• 6          warmed corn or flour tortillas
• 1/2       cup finely shredded red cabbage
• 1/4       cup thinly sliced green onions

1. In medium bowl, combine shrimp, 2 teaspoons soy sauce and 2 teaspoons cornstarch; let stand 5 minutes to marinate.
2. In separate bowl, whisk remaining soy sauce, remaining cornstarch, rice vinegar, hoisin sauce and ginger until blended.
3. In large nonstick skillet over medium-high heat, heat 1 tablespoon oil until shimmering. Add half of shrimp; cook 1 minute on each side. Transfer to clean bowl; repeat with remaining shrimp. Wipe out skillet with paper towel.
4. In same pan, heat remaining oil until shimmering. Add red onion, bell pepper and shishito peppers. Cook, stirring, 2-4 minutes until peppers begin to blister. Add vinegar mixture; cook, stirring, 1-2 minutes, or until sauce is slightly thickened. Add shrimp to pan. Cook, tossing well until shrimp and vegetables are coated with sauce.
5. Fill tortillas with shrimp mixture, cabbage and green onions.

Spicy Steak and Broccoli

Prep time: 20 minutes
Cook time: 10 minutes
Servings: 6

• 1          beef tenderloin (1 1/2 pounds), cut into 2-inch cubes
• 1          tablespoon soy sauce
• 1          tablespoon cornstarch
• 1/2       teaspoon ground black pepper
• 1/2       teaspoon garlic powder
• 3          tablespoons avocado oil, divided
• 2          cups multicolored, mini sweet peppers, cut into thin rings
• 1/4       pound broccolini, cut into 3-inch sections
• 2          large shallots, chopped
• 1/4       cup NAKANO Seasoned Rice Vinegar
• 1          tablespoon sugar
• 1          teaspoon sambal oelek (Asian-chili garlic sauce) or sriracha
• 1/4       teaspoon kosher salt
• 2          teaspoons grated fresh ginger

1. In medium bowl, combine beef, soy sauce, cornstarch, black pepper and garlic powder.
2. In large nonstick skillet over medium-high heat, heat 1 tablespoon oil. Add peppers, broccolini and shallots; cook 3 minutes, or until tender crisp. Transfer to clean bowl.
3. In same skillet over high heat, heat 1 tablespoon oil until shimmering. Add half of beef in single layer. Cook undisturbed 2 minutes, or until bottoms are browned. Stir. Cook 1 minute, or until outer surfaces are no longer pink. Transfer to bowl with vegetables. Repeat with remaining oil and beef. Return beef and vegetables to skillet over medium-high heat.
4. In small bowl, combine rice vinegar, sugar, sambal oelek, salt and ginger. Add mixture to pan. Cook 2 minutes, or until sauce is slightly thickened.

Glass Jar Layered Taco Salad

Prep time: 10 minutes
Servings: 1

• 1/2       avocado
• 1/4       teaspoon serrano pepper
• 1          tablespoon cilantro
• 2          tablespoons NAKANO Organic Seasoned Rice Vinegar
• 2          tablespoons sesame oil
• 1          teaspoon lime juice
• 1/3       teaspoon salt
• 1/2       cup corn
• 1/2       cup red cabbage, shredded
• 1/2       cup jicama, diced
• 1/2       cup black beans, rinsed
• 1/2       cup shredded green cabbage
• 1/2       cup cherry tomatoes, halved
• 1/2       cup extra-firm tofu, diced
• 1/2       cup corn chips, crushed
• 1/2       cup spinach
• 1          tablespoon queso fresco

1. In bowl, mash avocado and add serrano pepper, cilantro, rice vinegar, sesame oil, lime juice and salt. Stir to combine.
2. Build salad in layers of corn, cabbage, jicama, black beans, cabbage, tomatoes, tofu, corn chips, spinach and queso fresco while adding drizzles of dressing between layers.

Source: NAKANO

(Family Features) With the rise in popularity of plant-based diets and dishes, combining them with dairy products can create a superfood power couple. For example, the cheddar cheese found in these Vegetarian Stuffed Peppers helps optimize nutrient absorption from the rice, black beans, corn and tomatoes to create a nutritious and delicious appetizer or meal.

Find more recipes that combine the goodness of dairy and plant-based foods at milkmeansmore.org.

Watch video to see how to make this recipe!

Vegetarian Stuffed Peppers

• 6             large sweet bell peppers
• 1/2         cup diced sweet onion
• 1             cup cherry tomatoes, sliced in half
• 1             cup frozen corn, thawed
• 1 1/2     cups cooked black beans plain (drained and rinsed if using canned beans)
• 2             cups cooked brown rice
• 1/2         teaspoon chipotle chili powder
• 1/2         teaspoon dried oregano
• 1/2         teaspoon ground cumin
• 3/4         teaspoon kosher salt
• 1/2         teaspoon black pepper
• 1 1/2     cups shredded Sharp Cheddar Cheese, divided

1. Preheat the oven to 350º F. Line a rimmed half sheet pan with non-stick aluminum foil.
2. Slice the tops off of the sweet bell peppers. Use a spoon to scoop the seeds and white membranes from the insides of the peppers. Discard the pepper tops and seeds. Place the peppers onto the prepared half sheet pan; briefly set aside.
3. In a large bowl, stir together the diced onion, cherry tomatoes, corn, black beans, and brown rice until combined. Sprinkle the chili powder, oregano, salt, and pepper over top before stirring to distribute the seasonings throughout. Fold 1 cup of the Cheddar cheese into the filling, reserving the remaining cheese for later.
4. Stuff the open cavities of the sweet bell peppers tightly with filling, mounding a bit of the filling over the top edge of the peppers. Sprinkle the remaining Cheddar cheese over top of the filling. Bake the stuffed peppers for 30 to 35 minutes or until filling is heated through, the peppers soften, and the exteriors begin to wrinkle. Serve immediately.

Source: United Dairy Industry of Michigan

(Family Features) This Cinco de Mayo, gather the whole family together and enjoy a true Mexican fiesta like Mama Ortega would have thrown over 100 years ago. With mariachi music, dancing, piñatas and traditional homemade Mexican meals, Mama's fiestas were always a favorite with family, friends and especially her 13 children!

The flavors and smells of Mama's homemade meals still taste great today, but are easier to create - and more fun to eat! Her legendary meals inspired today's convenient and great tasting Ortega Mexican products. Achieve authentic fiesta flavors by using crisp and crunchy Ortega taco shells made with whole kernel corn, topped with slow simmered Ortega Taco Sauce and authentic fire-roasted green chiles. Ortega's zesty Mexican seasonings and fresh-tasting salsas are perfect for adding flavor to your favorite snack, casserole, dip or soup!

So, gather the family together and enjoy a fiesta of flavors with Ortega. For other great recipe ideas or to learn more about Ortega's line of products, visit www.ortega.com.

Taco Rice and Beans

Prep time: 5 minutes
Start to finish: 15 minutes
Serves 4

• 2 tablespoons olive oil
• 1 medium onion, diced
• 1 package (1.25 ounces) Ortega Taco Seasoning Mix
• 1 cup water
• 1 can (15 ounces) black beans, drained
• 2 cups cooked rice
• 1/4 cup Ortega Thick & Chunky Salsa

1. In skillet, heat oil over medium heat. Add onion; cook 3 minutes. Add taco seasoning mix and water. Stir until combined and slightly thickened. Add beans, rice and salsa; stir. Cook 5 minutes more or until contents are heated through.

Grilled Margarita Shrimp

Prep time: 40 minutes
Start to finish: 50 minutes
Serves 6

• 1 cup margarita mix
• 1 cup Ortega Taco Sauce, divided
• 2 pounds raw shrimp (21 to 30), peeled and deveined
• 3 tablespoons Ortega Diced Green Chiles

1. In large bowl, pour margarita mix and 1/2 cup taco sauce over shrimp and toss well. Marinate in refrigerator 30 minutes or up to 2 hours.
2. Preheat grill until sizzling hot, about 15 minutes. Grill shrimp 4 minutes on each side or until pink.
3. Combine remaining 1/2 cup taco sauce with green chiles to use as dipping sauce.

Ham and Cheese Quesadillas

Prep time: 10 minutes
Start to finish: 20 minutes
Serves 5

• 1/2 pound cooked ham, diced
• 3/4 cup cream cheese, softened
• Zest of one lime
• 2 green onions, white and green parts, diced
• 1 Ortega Soft Taco Kit - includes 10 soft tortillas, 1 package (1.25 ounces) taco seasoning mix and 1 package (3 ounces) taco sauce
• Cooking spray
• 1 tomato, diced
• 1/4 cup cilantro, chopped
• 1/2 cup sour cream

1. In mixing bowl, combine diced ham, cream cheese, lime zest, green onions and half of taco seasoning packet contained in soft taco kit. Heat large skillet on medium and spray with cooking spray.
2. Spread about 1 teaspoon taco sauce onto a flour tortilla and then spread about 1/4 cup ham/cream cheese mixture on top.
3. Place tortilla-side down onto hot skillet and top with another flour tortilla. Heat about 4 minutes, until bottom of tortilla is browned; spray top of the other tortilla and flip. Cook another 4 minutes and repeat with remaining quesadillas. Cook two at a time if skillet is large enough.
4. Cut into wedges and top with tomato, cilantro and sour cream and serve.

Mexican Meatballs

Prep time: 15 minutes
Start to finish: 30 minutes
Makes about 30 meatballs

• 3 Ortega Yellow Corn Taco Shells
• 1 pound (16 ounces) lean ground beef
• 1 teaspoon Ortega Chili Seasoning Mix
• 1 egg
• 2 teaspoons Ortega Diced Green Chiles
• 1 bottle (8 ounces) Ortega Taco Sauce
• 1/4 cup shredded cheddar cheese
• Cilantro, finely chopped (optional)

1. Break taco shells into food processor and pulse several times to create about 1/2 cup taco shell crumbs. Place into large mixing bowl and add ground beef, seasoning mix, egg and green chiles. Mix thoroughly.
2. Form mixture into 30 (1-inch) meatballs and drop into hot skillet. Cook until they begin to brown. Carefully turn over and continue browning. Add taco sauce. Coat meatballs with sauce and simmer over low heat, uncovered, 10 minutes.
3. Sprinkle meatballs with cheese and garnish with cilantro, if desired. Serve with toothpicks.

Photos copyright (c) 2008 Publications International, Ltd. Used by permission.

Source: Ortega