(Family Features) If you’re trying to boost the nutrition of your meals and snacks, look no further than your refrigerator. Dairy products provide a powerful nutrition package that can help you meet your nutrient needs and achieve better health.

The most recent Dietary Guidelines for Americans affirm dairy’s important place in the diet with a recommendation that people ages 9 and older consume three servings of low-fat or fat-free dairy foods every day. With nine essential nutrients, milk, cheese and yogurt deliver a unique nutrition package superior to milk alternatives, such as almond or rice beverages, which are often fortified or fall short on these important nutrients.

During the hot summer months, when you don’t feel like spending much time in the kitchen, dairy products offer ease and convenience, as many are ready to use in recipes or round out a meal or snack. For a quick, easy and healthy snack this summer, put a fresh take on traditional pizza with this recipe that uses crescent rolls topped with cheeses and fresh seasonal veggies. Or turn up the heat on a classic beef burrito by adding warm pepper jack cheese and black beans.

Visit MidwestDairy.com to pledge Dairy 3 for Me, find additional recipes and learn more about how to unleash the power of dairy nutrition.

Summer Pizza Snack

Recipe courtesy of Cindy Heins, Heins Family Farms
Total time: 22 minutes
Servings: 12

• 1 tube (8 ounces) crescent rolls
• 1 tub (8 ounces) low-fat cream cheese
• 1/4 cup light mayonnaise
• 1/4 teaspoon garlic powder
• 1 cup shredded part-skim mozzarella cheese
• 3/4 cup sliced cherry tomatoes
• 1/2 cup sliced black olives
• 1/2 cup chopped broccoli florets
• 1/2 cup chopped cucumber

1. Heat oven to 375° F. In 9-by-13-inch baking pan, spread out crescent roll dough. Seal seams together to form one large rectangle across bottom of pan. Bake 10-12 minutes, or until lightly browned. Cool on rack.
2. In small bowl, mix together cream cheese, mayonnaise and garlic powder. Spread evenly over entire cooled crust. Top with mozzarella, tomatoes, olives, broccoli and cucumber. Cut into 12 squares and serve.

Beef Burrito with Pepper Jack Cheese and Black Beans

Total time: 9 minutes
Servings: 6

• 1/2 pound ground beef sirloin
• 2 teaspoons minced garlic
• 1 cup chunky salsa, divided
• 2 cups cooked brown or white rice
• 6 whole-wheat tortillas (9 inches each)
• 1 can (15 ounces) black beans, drained and rinsed
• 1 can (11 ounces) corn kernels, drained
• 2 cups shredded pepper jack cheese
• sliced green onion, including green tops

1. In medium, nonstick skillet, brown ground beef and garlic over medium heat (break beef mixture up into smaller chunks with spatula). Drain fat and stir in 1/2 cup salsa; set aside.
2. Spread 1/3 cup rice on center of tortilla, leaving 1/2-inch border. Scatter about 2 tablespoons beans and 1 1/2 tablespoons corn over rice. Spread 1/3 cup beef mixture and 1/4 cup cheese over corn. Top with 2 teaspoons salsa and a few slices green onion. Fold in two opposite edges of tortilla 1 inch each and roll up. Place seam-side down on microwave-safe dish.
3. Repeat with remaining tortillas. Place burritos in microwave oven and heat 1 minute, or until heated through. Serve with remaining salsa.

Source: Midwest Dairy Association

Sassy, Savory Mexican Home Cooking

(Family Features) The best home cooking traditions not only get passed down from generation to generation, but they also get “adopted” into other families. Emilio Ortega’s family, for example, enjoyed the benefits of his fascination with green chiles when he moved to New Mexico in 1890. When he returned home to California, he and his family started growing, then cooking with these great tasting chiles, perfecting homemade, authentic, Mexican meals the entire family would enjoy.

Today, you can pass that tradition on to your family by enjoying great tasting Mexican meals with the convenience of the Ortega family of products. Look for crisp Ortega taco shells made from whole kernel corn and vacuum-sealed trays to keep them fresh and crisp — and unbroken. And choose Ortega fire-roasted green chiles, Mexican seasonings and zesty salsas, ready to stir into your favorite casserole, cheese dip or soup.

So, gather at the table for your own “comida Mexicana” or family meal.

For more recipe ideas and information on Ortega’s Taco Shells, Kits, Soft Tortillas, Taco Sauces, Seasonings and Peppers, visit www.ortega.com.

South of the Border Salad With Creamy Lime Dressing

Makes: 4 servings

• 4 Ortega Taco Shells, crushed
• 2 tablespoons vegetable oil
• 1 pound boneless chicken breasts, cut into strips
• 1 1.25-ounce package Ortega Taco Seasoning Mix
• 3/4 cup water
• 1 5-ounce package mixed salad greens
• 1 cup (16) cherry tomatoes, halved
• 1/2 cup Ortega Sliced Jalapeños, coarsely chopped
• 1/2 cup shredded Cheddar and Monterey Jack cheese blend
• 1 avocado, pitted, peeled, sliced and sprinkled with lime juice

Creamy Lime Dressing

• 1/3 cup sour cream
• 3 tablespoons chopped fresh cilantro
• 2 tablespoons lime juice
• 1 tablespoon each oil and milk
• 1/4 teaspoon salt

1. Combine all Creamy Lime Dressing ingredients in small bowl; stir until blended. Refrigerate until ready to serve.
2. Microwave crushed taco shells on high 30 to 45 seconds.
3. Heat oil in large skillet over medium-high heat. Add chicken strips; cook and stir 4 to 6 minutes or until chicken is no longer pink. Stir in taco seasoning mix and water. Bring to a boil.
4. Reduce heat to low; cook 2 to 3 minutes or until mixture is thickened, stirring occasionally. Remove from heat.
5. Combine salad greens, crushed taco shells, tomatoes and jalapeños in large bowl. Divide mixture onto four serving plates.
6. Sprinkle with cheese; top with chicken strips and avocado slices.
7. Serve with Creamy Lime Dressing.

Black and White Mexican Bean Soup

Makes: 6 servings (1 1/3 cups each)

• 1 tablespoon vegetable oil
• 1 cup chopped onion
• 1 clove garlic, minced
• 1/4 cup flour
• 1 1.25-ounce package Ortega Taco Seasoning Mix
• 2 cups milk
• 1 14-ounce can chicken broth
• 1 16-ounce package frozen corn
• 1 15.5-ounce can Joan of Arc great northern beans, drained
• 1 15.5-ounce can Joan of Arc black beans, drained
• 1 4-ounce can Ortega Diced Green Chiles
• 2 tablespoons chopped cilantro

1. Heat oil in large pan or Dutch oven over medium-high heat. Add onion and garlic; cook until onion is tender.
2. Stir in flour and taco seasoning mix; gradually stir in milk until blended. Add remaining ingredients except cilantro.
3. Bring to a boil, stirring constantly. Reduce heat to low; simmer 15 minutes or until thickened, stirring occasionally.
4. Stir in cilantro.

Mexican Snack Stacks

Makes: 16 servings

• 1/2 cup Ortega Salsa (any variety)
• 1/4 cup sour cream
• 1/2 cup finely chopped cooked chicken
• 8 8-inch Ortega Soft Tortillas
• 1/2 cup guacamole
• 1/3 cup Ortega Refried Beans
• 6 tablespoons (1 1/2 ounces) shredded Cheddar cheese
• 2 tablespoons chopped cilantro

1. Heat oven to 350°F.
2. Mix 1/4 cup salsa, sour cream and chicken in small bowl.
3. Place 2 soft tortillas on ungreased cookie sheet; spread each with salsa-chicken mixture. Spread 2 more soft tortillas with guacamole and stack on top of salsa-chicken tacos, guacamole side up.
4. Mix refried beans with remaining 1/4 cup salsa; spread mixture onto 2 more soft tortillas and stack on top of guacamole. Top each stack with remaining 2 soft tortillas; sprinkle with cheese.
5. Bake 8 to 10 minutes until cheese is melted and filling is hot.
6. Sprinkle with cilantro. Cut each stack into 8 wedges.

Mexican Steak Tacos

Makes: 2 servings (2 tacos each)

• 1 3 1/2-ounce bag boil-in-bag long grain rice
• 2 teaspoons ground cumin
• 1 teaspoon garlic powder
• 1 teaspoon Ortega Taco Sauce
• 1 tablespoon Ortega Salsa (any variety)
• 1/4 teaspoon salt
• 1 pound sirloin steak
• 1 15-ounce can diced tomatoes
• 1 4-ounce can Ortega Diced Green Chiles
• 4 Ortega Taco Shells
• 4 lime wedges
• Sour cream (optional)

1. Cook rice combining cumin, garlic powder, taco sauce, salsa and salt.
2. Rub mixture over both sides of steak.
3. Spray a pan with nonstick cooking spray.
4. Place steak on broiler tray.
5. Broil steak 4 minutes on each side or until desired degree of doneness.
6. Cut steak into thin slices.
7. Combine rice mixture, tomatoes and chiles. Place the mixture in shells.
8. Top rice mixture with beef slices. Squeeze juice from limes over beef.
9. Top with sour cream, if desired.

Source: Ortega

(Family Features) Keep warm with hearty dishes that satisfy appetites and comfort food cravings. From russets to reds, fingerlings to purples, the hearty potato comes in many beautiful varieties that add color and texture to beloved comfort dishes. Bring out the flavors of your down-home creation by pairing it with a perfectly suited wine.

Comforting Complements
A spicy red with raspberry and peppery flavors, Zinfandel pairs particularly well with the flavors of winter — the season where comfort food is king. When searching for the perfect complement to your hearty, comfort fare, go for wines that deliver on quality at a fair price.
Discover Amador County, an up-and-coming wine region nestled in the rolling Sierra Foothills of California, through the wines of Renwood Winery. The winery runs under the direction of Joe Shebl, a talented winemaker whose artistic vision and passion for both Zinfandel and Amador County shows in every bottle.
For more information, visit www.renwood.com.

One Healthy Spud
Beyond their appearance in some of the most beloved dishes, potatoes also boast many benefits to your diet. Here are few reasons to add this versatile vegetable into meals:
Potassium — Potatoes are a great source of potassium, which may help lower high blood pressure, making them a heart-healthy choice. In fact, potatoes contain more potassium than a banana or spinach.
Vitamins — A spud a day may keep the cold germs away. One medium-sized spud has nearly half the recommended daily value of vitamin C and is also a good source of vitamin B6.
Dietary fiber — Potatoes are also a source of dietary fiber, a complex carbohydrate, which is known to increase satiety and help with weight loss.
Gluten free — Potatoes are a naturally gluten-free food, so those with gluten sensitivity can enjoy this flavorful vegetable.

For more on potatoes and healthy recipe ideas, visit www.eatwisconsinpotatoes.com.

Country Stew

Pair with Renwood Zinfandel, California
Yield: 6 servings

• 5 pounds bone-in short ribs, trimmed and cut into 2-inch pieces
• 3/4 cup all-purpose flour
• 1/4 cup vegetable oil
• 2 cups water
• 1 1/3 cups Renwood Zinfandel
• 1 medium onion, chopped
• 1 clove garlic, minced
• 2 teaspoons salt
• 1/4 teaspoon pepper
• 2 beef bouillon cubes
• 6 large Wisconsin potatoes, washed, peeled and quartered
• 1/2 pound small fresh mushrooms, cleaned and trimmed
• 1 package (10 ounces) frozen whole green beans
• 1 can (16 ounces) peeled whole tomatoes, undrained

1. Dredge ribs in flour to coat; reserve leftover flour.
2. Heat oil in 8-quart Dutch oven on moderate heat.
3. Add half of ribs and brown on all sides. Once browned, remove ribs. Repeat instructions for remaining ribs.
4. Stir in the reserved flour. While stirring, add 1 cup water and wine and stir until thickened.
5. Return ribs to the pan.
6. Add onion, garlic, salt, pepper and bouillon and bring to a boil.
7. Cover and lower heat to simmer for about 1 hour, or until ribs are tender.
8. Remove ribs with slotted spoon and cover with foil to keep warm.
9. Add potatoes, mushrooms and beans. Simmer 20 to 30 minutes, or until vegetables are tender.
10. Add ribs and tomatoes with liquid, and heat through.
11. Use slotted spoon to remove meat and vegetables to large serving platter.
12. Remove gravy to serving container and serve with ribs.

Healthy Potato Lasagna

Pair with Renwood Premier Old Vine Zinfandel, Amador County
Yield: 4 servings

• 2 links Italian turkey sausage (3 1/2 ounces each)
• 1 1/2 cups chopped onion
• 1 cup fat-free ricotta cheese
• 1 teaspoon dried basil or Italian seasoning
• 1/2 teaspoon garlic powder
• 1 egg white
• 2 cups marinara sauce, divided
• 1 1/4 pounds Wisconsin Yukon gold potatoes, peeled and thinly sliced, divided
• 1 cup part-skim shredded mozzarella cheese, divided

1. Remove sausage from casing and crumble into medium skillet with onion.
2. Cook for 10 minutes or until both are browned, breaking up sausage with back of spoon.
3. Stir together ricotta, basil, garlic powder and egg white in small bowl.
4. Spread 1/2 cup marinara sauce in bottom of 9-inch square baking dish.
5. Place 1/3 of the potatoes in the bottom of the dish, forming solid layer with no gaps.
6. Drop 1/2 ricotta mixture in spoonfuls over top and spread out just a little.
7. Sprinkle with 1/3 of mozzarella and 1/2 sausage mixture.
8. Add 1/2 cup more sauce then repeat potato, cheese and meat layers.
9. Top with last layer of potatoes, remaining sauce and mozzarella.
10. Cover with plastic wrap and make small slit to vent.
11. Microwave on high for 30 minutes or until potatoes are tender.

Quick & Healthy Slow Cooker Chicken & Potatoes

Pair with Renwood Zinfandel, Fiddletown

• 2 teaspoons Herbs de Provence (or combination of dried thyme, fennel, basil and savory)
• 1 teaspoon garlic salt
• Freshly ground pepper to taste
• 1/2 cup flour
• 1 tablespoon canola oil
• 4 small (2 pounds) bone-in-chicken breasts, skin removed
• 1 1/4 pounds small Wisconsin red potatoes
• 3/4 cup frozen, thawed pearl onions
• 1 cup small baby carrots
• 3/4 cup reduced-sodium chicken broth
• 8 ounces small baby bella or white mushrooms
• Chopped fresh thyme (optional)

1. Combine Herbs de Provence, garlic salt, and pepper on a dinner plate.
2. Spoon flour onto a second dinner plate.
3. Coat each chicken breast with herb mixture; then dredge in flour.
4. Heat oil in a large skillet.
5. Add chicken and cook over medium-high heat until chicken is golden brown on both sides (approximately 3 to 4 minutes per side). If necessary, cook chicken in two batches so as not to crowd the pan.
6. Once browned, place chicken in large slow cooker and add all remaining ingredients, except fresh thyme.
7. Cover slow cooker and cook on high for 4 hours or on low for 8 hours.
8. Sprinkle with fresh thyme before serving, if desired.

Source: Renwood Winery / Wisconsin Potatoes

(Family Features) Chicken is one of America’s favorite foods, so much so that every American ate an average of 84 pounds last year. Although it’s a great go-to ingredient for a family dinner, it’s easy to get tired of the same old chicken recipes. To help combat chicken fatigue, Hellmann’s® mayonnaise has teamed up with Chef Tim Love to launch the “Chicken Change-Up,” offering simple and family-friendly recipe ideas, tips and tricks to help inspire parents when preparing the nightly meal.

“Chicken dishes are a staple in my household,” says celebrity chef, dad and author Tim Love. “I’m always looking for inspiration to create different types of chicken recipes and — no matter the dish — Hellmann’s® Real Mayonnaise made with simple ingredients like oil, vinegar and 30 percent cage-free eggs, is my secret for keeping chicken juicy and crispy.”
Whatever your dinnertime challenge, with recipes such as Parmesan Crusted Chicken and Baked Buffalo Chicken, Hellmann’s® can transform your chicken into a juicier, crispier, more delicious meal that the whole family will love.

Visit www.Facebook.com/Hellmanns to participate in the Chicken Change-Up, where you can find more dinnertime recipes, tips and tricks.

Parmesan-Crusted Bruschetta Chicken

4 servings
Prep Time: 15 minutes
Cook Time: 20 minutes

• 1/3 cup Hellmann’s® mayonnaise dressing with Olive Oil
• 3 tablespoons grated Parmesan cheese
• 4 boneless, skinless chicken breast halves (about 1 pound)
• 4 teaspoons plain dry bread crumbs
• 1 tablespoon Italian seasoning
• 2 medium tomatoes, seeded and chopped
• 1/4 cup chopped red onion
• 1/4 cup Wish-Bone Robusto Italian Dressing or Wish-Bone Italian Dressing

1. Preheat oven to 425°F.
2. Combine mayonnaise with cheese in medium bowl.
3. Arrange chicken on baking sheet. Evenly top with mayonnaise mixture, then sprinkle with bread crumbs and Italian seasoning.
4. Bake 20 minutes or until chicken is thoroughly cooked.
5. Meanwhile, combine remaining ingredients in medium bowl.
6. To serve, evenly top chicken with bruschetta mixture.

Tip: Also terrific with Hellmann’s® or Best Foods® Light or Real Mayonnaise.

Nutrition Information per Serving: Calories 290, Calories From Fat 140, Saturated Fat 3g, Trans Fat 0g, Total Fat 16g, Cholesterol 80mg, Sodium 550mg, Total Carbohydrate 8g, Sugars 4g, Dietary Fiber 1g, Protein 27g, Vitamin A 10%, Calcium 5%, Iron 6%

Baked Buffalo Chicken

4 servings
Prep Time: 15 minutes
Cook Time: 12 minutes

• 1/2 cup Hellmann’s® or Best Foods® Real Mayonnaise
• 1/2 teaspoon cayenne pepper (or to taste)
• 1/2 cup plain dry bread crumbs
• 1 tablespoon chopped fresh parsley
• 4 boneless, skinless chicken breast halves (about 1 1/4 pounds), cut into strips

1. Preheat oven to 400°F.
2. Combine mayonnaise and cayenne pepper in small bowl; reserve 1/2 for dipping.
3. Combine breadcrumbs with parsley. Coat chicken with remaining mayonnaise mixture, then coat with bread crumbs. Arrange chicken on baking sheet.
4. Bake chicken 12 minutes or until chicken is golden brown and thoroughly cooked. Serve with reserved dipping sauce.

Tip: For a fun twist, serve cooked chicken strips on wooden skewers. Also terrific with Hellmann’s® or Best Foods® Canola Cholesterol Free Mayonnaise.

Nutrition Information per Serving: Calories 450, Calories From Fat 210, Saturated Fat 3.5g, Trans Fat 0g, Total Fat 23g, Cholesterol 95mg, Sodium 510mg, Total Carbohydrate 20g, Sugars 1g, Dietary Fiber 1g, Protein 37g, Vitamin A 0%, Vitamin C 4%, Calcium 6%, Iron 15%

Chicken Nuggets with BBQ Sauce

4 servings
Prep Time: 10 minutes
Cook Time: 15 minutes

• 3/4 cup Hellmann’s® or Best Foods® Real Mayonnaise
• 1/2 cup barbecue sauce
• 1 tablespoon Dijon mustard
• 4 boneless, skinless chicken breasts (about 6 ounces each), cut into nuggets
• 1/2 cup Italian seasoned dry bread crumbs

1. Preheat oven to 375°F.
2. Combine mayonnaise, barbecue sauce and mustard in small bowl. Reserve 1/2 cup sauce; set aside.
3. Evenly coat chicken with sauce, then bread crumbs. Arrange chicken on baking sheet.
4. Bake 15 minutes or until thoroughly cooked. Serve with reserved sauce.

Nutrition Information per Serving: Calories 570, Calories From Fat 320, Saturated Fat 5g, Trans Fat 0g, Total Fat 35g, Cholesterol 125mg, Sodium 1210mg, Total Carbohydrate 24g, Sugars 10g, Dietary Fiber 1g, Protein 39g, Vitamin A 4%, Vitamin C 4%, Calcium 4%, Iron 8%

Parmesan Crusted Chicken

4 servings
Prep Time: 10 minutes
Cook Time: 20 minutes

• 1/2 cup Hellmann’s® or Best Foods® Real Mayonnaise
• 1/4 cup grated Parmesan cheese
• 4 boneless, skinless chicken breast halves (about 1 1/4 pounds)
• 4 teaspoons Italian seasoned dry bread crumbs

1. Preheat oven to 425°F.
2. Combine mayonnaise with cheese in medium bowl. Arrange chicken on baking sheet. Evenly top with mayonnaise mixture, then sprinkle with bread crumbs.
3. Bake 20 minutes or until chicken is thoroughly cooked.

Timesaving Tip: Try making this dish with thin-cut boneless skinless chicken breasts. Prepare as above, decreasing bake time to 10 minutes or until chicken is thoroughly cooked through.

Nutrition Information per Serving: Calories 370, Calories From Fat 210, Saturated Fat 4g, Trans Fat 0g, Total Fat 23g, Cholesterol 100mg, Sodium 390mg, Total Carbohydrate 2g, Sugars 1g, Dietary Fiber 0g, Protein 35g, Vitamin A 2%, Vitamin C 2%, Calcium 8%, Iron 6%

Source: Hellman's

(Family Features) Warmer weather is often welcome for a variety of reasons, but there’s something nearly irresistible about enjoying a meal outdoors. Whether you plan to gather on the patio or pack a picnic for the park, dining al fresco is an easy way to turn a meal into a full-fledged event.

Begin your meal with chicken sandwiches crafted on the grill and a seasonal pasta salad on the side then finish it with a glass of white wine and a dessert made for al fresco entertaining – cheesecake topped with fresh berries and mint.

For more al fresco recipes and entertaining tips, visit Culinary.net.

Serve a Sensational Side
This pretty side dish is made for sharing. Made with fiber-rich, whole-wheat pasta, colorful plum tomatoes and balanced out by the crisp, bright flavors of balsamic vinegar and fresh basil, this pasta salad is perfect for outdoor events and gatherings. Find more good-for-you recipes at AICR.org.

Pasta Salad with Tomatoes

Reprinted with permission from the American Institute for Cancer Research
Servings: 8

• 8 ounces whole-wheat small pasta (fusilli or farfalle), cooked according to directions
• 1/4 cup balsamic vinegar
• 4 tablespoons finely chopped fresh basil, divided
• 1 teaspoon turbinado sugar (optional)
• salt, to taste
• freshly ground black pepper, to taste
• 1/8 teaspoon crushed red pepper
• 3 tablespoons extra-virgin olive oil, divided
• 4 cloves garlic, minced and divided
• 1 medium green bell pepper, finely chopped
• 4 plum or Roma tomatoes, coarsely chopped
• 1 slice whole-wheat or multigrain bread

1. In bowl, cover and chill pasta.
2. In large mixing bowl, combine vinegar, 2 tablespoons basil, sugar, salt, pepper, red pepper, 2 tablespoons oil and half of minced garlic. Whisk to combine well. Add pasta, bell pepper and tomatoes, and toss gently until well coated.
3. In food processor or blender, pulse bread to produce coarse crumbs. In medium skillet, heat remaining oil over medium-high heat. Stir in breadcrumbs and garlic. Saute 1 1/2-2 minutes until browned and crisp. Remove from heat and let cool.
4. Top pasta with garlic crumbs and remaining basil.

Pair Like a Pro
When it comes to pairing wine with food, even experts agree that desserts can pose a challenge. A wide variety of flavor combinations can make it hard to find the perfect selection to serve with your sweet treat. While there’s no exact science to wine pairing, these simple tips can help you make your selection.

Sweet Cheesecake
A good rule: the lighter the dessert, the lighter the wine. Avoid heavy reds for a sweeter dessert and instead pair with a crisp white like Chardonnay, such as Joseph Carr from Sonoma, California.

Citrusy Lemon Meringue Pie
Lemon flavors can sometimes be polarizing, but complementing this dessert with an equally citrusy wine can work wonders. Try pairing with a food-friendly pinot grigio or a sauvignon blanc.

Rich Chocolate Cake
Red wine with chocolate seems like a no-brainer, but not all red wines are created equal. For a richer delicacy like this devil’s food cake, try something like Villa Pozzi Nero D’avola, a more fruit-forward, easy-drinking red varietal.

For more tips and wine selections, visit winefix.com.

New York-Style Honey Cheesecake

Recipe courtesy of the National Honey Board

• 2 cups graham cracker crumbs
• 1/2 cup butter or margarine, melted
• 4 packages (8 ounces each) cream cheese
• 3/4 cup honey
• 1/4 cup flour
• 5 eggs
• 1/3 cup heavy cream
• 1 tablespoon lemon zest, grated
• 1 teaspoon vanilla
• fresh berries, for garnish
• fresh mint, for garnish

1. To make crust: In small bowl, stir together graham cracker crumbs and butter until well blended. Press mixture evenly onto bottom and sides of greased 9-inch springform pan; set aside.
2. Heat oven to 350° F.
3. To make filling: In electric mixer bowl, combine cream cheese, honey and flour. Beat until smooth. Add eggs one at a time, beating well after each. Beat in cream, lemon zest and vanilla.
4. Pour cream cheese mixture over crust; bake 15 minutes. Lower oven temperature to 200 F and bake 1 hour and 30 minutes longer, or until center no longer looks wet or shiny.
5. With oven off and door ajar, let cheesecake cool 1 hour in oven. Remove cheesecake to rack to cool completely.
6. Cover and refrigerate cheesecake at least 4 hours before serving. Garnish with fruit and fresh mint. Pair with chardonnay like Joseph Carr.

Go for Grilled Chicken
Few things go better with warm weather than firing up the grill and enjoying a meal in the fresh air. These chicken sandwiches, which are topped with Brie, pesto, fresh tomato and arugula on sourdough bread and toasted on the grill, are just the excuse you need to get outside and enjoy the weather with family and friends. Find more patio-perfect recipes at chickenroost.com.

Grilled Chicken Sandwiches with Pesto, Brie and Arugula

Recipe courtesy of the National Chicken Council
Servings: 4

• 1/2 cup olive oil, divided
• 2 tablespoons lemon juice
• 1 clove garlic, minced
• 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly ground pepper
• 1 pound thin-cut chicken cutlets
• 1/4 cup basil pesto, divided
• 1 large tomato
• 8 slices crusty sourdough bread
• 4 ounces Brie, thinly sliced
• 1 cup packed baby arugula

1. Heat grill to high.
2. Combine 1/4 cup olive oil, lemon juice, garlic, salt and pepper; pour into plastic zipper bag. Add chicken, seal and marinate at least 30 minutes.
3. Grill chicken 2-3 minutes, turn and grill another 2-3 minutes, or until chicken registers internal temperature of 160 F. Remove and reserve.
4. Spread each piece of bread with 1/2 tablespoon pesto. Slice tomato into eight slices.
5. Place chicken on four bread slices. Top with Brie slices, arugula and two tomato slices. Top with remaining bread slices, pesto side toward tomato.
6. Brush outside of each sandwich with about 1/2 tablespoon of remaining olive oil. Place on grill, reduce heat to medium and grill 2-3 minutes per side, or until bread is nicely toasted and cheese is melted.
7. Remove from heat, cut each sandwich in half and serve.

Photo courtesy of Getty Images (pasta salad)

Photo courtesy of 275847/Shutterstock.com (cheesecake)

Photo courtesy of Getty Images (grilled chicken sandwich)

Source: Culinary.net

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(Family Features) Enjoying the bounty of harvest means creating dishes that celebrate the most intense character and flavors a region can deliver. Put a fresh twist on farm-to-table goodness by pairing two vine-ripened garden treasures: heirloom tomatoes and crisp, refreshing white wine.

Northern California’s Sonoma County is known for some of the nation’s finest vineyards. It’s also a culinary destination with a wide range of farms and artisan food purveyors. The Kendall-Jackson Wine Estate and Gardens offers the best of both: sampling wine while exploring the four-acre estate’s culinary garden, which offers a wide array of unique crops, including 150 varieties of heritage tomatoes.

Inspired by the annual Kendall-Jackson Heirloom Tomato Festival, which celebrates its 20th anniversary this year, these recipes are a twist on classic favorites, delighting the palate by pairing farm-fresh tomatoes with the perfect wine. A perfect accompaniment to grilled chicken, this simple tomato and mozzarella salad is only better paired with Chardonnay. Or, for an elevated take on an old southern favorite, serve up these fried green tomatoes with a glass of Sauvignon Blanc.

Find more pairing tips and recipes featuring seasonal ingredients at kj.com.

Heirloom Tomato and Mozzarella Salad

Servings: 4

• 2 1/2 pounds heirloom tomatoes, mixed varieties
• 1/4 cup good quality extra-virgin olive oil
• kosher salt, to taste
• freshly ground black pepper, to taste
• 1/4 cup micro basil (or 1 dozen basil leaves, sliced and torn), divided
• 2 large balls fresh mozzarella, cut into wedges
• flaked sea salt

1. Slice tomatoes into 3/4- to 1-inch thick wedges. In large bowl, add tomatoes, olive oil, kosher salt, pepper and half the basil. Toss and allow to marinate 2 minutes. Arrange tomatoes and mozzarella on serving plate, alternating each. Pour marinating liquid over tomatoes and mozzarella. Garnish with remaining basil and sprinkle with sea salt and pepper.

Serve with Kendall-Jackson Grand Reserve Chardonnay. Chardonnay’s flavors of orchard fruit complement the sweetness of late summer tomatoes.

Fried Green Tomatoes with Delice de la Vallee

Servings: 4

• 2 large unripe green tomatoes, sliced 1/2-inch thick
• 1 cup buttermilk
• 1/2 cup all-purpose flour
• 1/2 cup cornmeal
• 1 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 2 tablespoons rice oil (or other neutral flavored oil)
• 1/4 teaspoon good quality sea salt
• 1/4 cup Delice de la Vallee
• 1 ounce trout caviar, for garnish (optional)
• 1 ounce purslane, picked

1. In medium bowl, soak tomatoes in buttermilk at least 30 minutes (or as long as overnight).
2. In large bowl, mix flour, cornmeal, kosher salt and pepper. Using tongs or fork, remove tomato slices from buttermilk and coat with cornmeal-flour mixture.
3. In 12-inch cast iron skillet, add oil and heat over medium-high heat. Place tomato slices in skillet in batches and fry until golden brown on both sides.
4. Place fried tomatoes on paper towel-lined plate and sprinkle with sea salt. Place tomatoes on serving plate and garnish with cheese, caviar, if desired, and purslane.

Serve immediately with Kendall-Jackson Vintner’s Reserve Sauvignon Blanc. The crisp Sauvignon Blanc matches the acidity in the tomatoes.

Note: Fromage Blanc, cream fresh or sour cream can be substituted for Delice de la Vallee.

Source: Jackson Family Wines

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Grilled Peppery Top Round Steak With Parmesan Asparagus
Bruschetta Burgers
Classic Beef Kabobs

(Family Features) - The satisfying sound of sizzling beef ... the one-of-a-kind aroma of steak on the grill ... is your mouth watering yet? Get ready to give in to temptation, because outdoor grilling season is here and you have more tantalizing beef choices than ever.

USDA guidelines identify 29 cuts of beef as lean, including many favorites, such as top sirloin, tenderloin and top round steaks, and 95% lean ground beef. That means there are more lean and nutrient-rich ways to satisfy the craving that only beef can answer. More ways to enjoy a meal that gives you the protein you need to maintain a healthy, active lifestyle.

So fire up the grill and let the flames of passion burn - because beef is the hottest thing going.

For more information about beef, visit www.BeefItsWhatsForDinner.com.

Beef on the Grill

• Grill beef over medium heat. Too high heat can cause the exterior to char before the interior reaches the desired doneness. Charring or overcooking beef is not recommended.
• Always cook burgers to 160°F, turning occasionally with a spatula - no pressing, please! Insert an instant-read thermometer directly from the side into the center of the burger to accurately determine the temperature. The color of cooked ground beef is not a reliable indicator of doneness.
• Turn steaks occasionally with tongs. Forks pierce the meat, and flavorful juices are lost. Use an instant-read thermometer inserted horizontally from the side into the center of steaks to determine doneness. The thermometer will register 145°F for medium rare, 160°F for medium steak doneness.

Grilled Peppery Top Round Steak With Parmesan Asparagus

Description

The satisfying sound of sizzling beef ... the one-of-a-kind aroma of steak on the grill ... is your mouth watering yet?

Ingredients

• 1 beef top round steak, cut 3/4 inch thick (about 1 pound)
• 1 pound asparagus, trimmed
• 1 teaspoon olive oil
• 3 tablespoons shredded Parmesan cheese
• Salt

Marinade

• 1/4 cup red wine vinegar
• 2 tablespoons olive oil
• 1 tablespoon fresh thyme
• 2 large cloves garlic, minced
• 2 teaspoons steak seasoning blend
• 1 teaspoon crushed red pepper

Preparation

1. Combine marinade ingredients in medium bowl. Place beef steak and marinade in food-safe plastic bag; turn steak to coat. Close bag securely and marinate in refrigerator 6 hours or as long as overnight, turning occasionally.
2. Remove steak from marinade; discard marinade. Toss asparagus with oil. Place steak in center of grid over medium, ash-covered coals; arrange asparagus around steak. Grill steak, uncovered, 8 to 9 minutes for medium rare (145°F) doneness, turning occasionally. (Do not overcook.) Grill asparagus 6 to 10 minutes or until crisp-tender, turning occasionally. (Over medium heat on preheated gas grill, covered, steak 10 to 11 minutes; asparagus 8 to 12 minutes.)
3. Immediately sprinkle cheese over asparagus. Carve steak into thin slices. Season with salt, as desired. Serve with asparagus.

Preparation and Cooking Time

30 to 40 minutes

Marinate Time

6 hours or overnight

Calories: 238g | Total Fat: 10g
Cholesterol: 64mg | Protein: 31g
Carbohydrates: 5g | Sodium: 272mg

Serves

4 servings

Notes, Tips & Suggestions:

This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, iron, selenium and zinc; and a good source of fiber.

Bruschetta Burgers

Ingredients

• 1 pound ground beef
• 1/4 cup grated Parmesan cheese
• 2 tablespoons minced green onions
• 1 teaspoon minced garlic
• Salt and pepper
• 4 slices rustic crusty bread, cut 1/2 inch thick
• Olive oil

Bruschetta Topping:

• 3/4 cup chopped red tomatoes
• 1/2 cup chopped yellow tomatoes
• 1 tablespoon thinly sliced fresh basil
• 1/4 teaspoon minced garlic
• 1/2 teaspoon salt
• Pepper

Preparation

1. Combine Bruschetta Topping ingredients in medium bowl; set aside.
2. Combine ground beef, cheese, green onions and garlic in medium bowl, mixing lightly but thoroughly. Lightly shape into four 1/2-inch thick patties.
3. Place patties on grid over medium, ash-covered coals. Grill, uncovered, 11 to 13 minutes (over medium heat on preheated gas grill, covered, 7 to 8 minutes), turning occasionally, until instant-read thermometer inserted horizontally into center registers 160°F.
4. Meanwhile brush both sides of bread slices with oil. About 3 minutes before burgers are done, place bread on grid. Grill until lightly toasted, turning once. Season burgers with salt and pepper, as desired. Place 1 burger on each bread slice; top each with 1/4 cup Bruschetta Topping. Serve open-faced.

Preparation and Cooking Time

30 to 35 minutes

Calories: 285g | Total Fat: 8g
Cholesterol: 69mg | Protein: 29g
Carbohydrates: 23g | Sodium: 653mg

Serves

4 servings

Notes, Tips & Suggestions:

Cook's Tip: If using 95% lean ground beef, combine ground beef with 1/4 cup soft bread crumbs, 1 egg white and ingredients as directed above.

This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, iron, selenium and zinc; and a good source of iron.

Classic Beef Kabobs

Ingredients

• 1 pound well-trimmed boneless beef top sirloin or beef tenderloin steaks, cut 1 inch thick
• 8 ounces medium mushrooms
• 2 medium red, yellow or green bell peppers, cut into 1-inch pieces
• Salt

Seasoning

• 2 tablespoons olive oil
• 1 tablespoon chopped fresh oregano or 1 teaspoon dried oregano leaves, crushed
• 2 cloves garlic, minced
• 1/2 teaspoon ground black pepper

Cucumber-Yogurt Sauce

• 1/2 cup plain yogurt
• 1/3 cup finely chopped seeded cucumber
• 2 tablespoons crumbled feta cheese
• 1 clove garlic, minced
• 1/4 teaspoon ground black pepper
• 1/8 teaspoon salt

Preparation

1. Cut beef steak into 1-1/4-inch pieces. Combine seasoning ingredients in large bowl. Add beef, mushrooms and bell pepper pieces; toss to coat.
2. Alternately thread beef and vegetable pieces evenly onto eight 12-inch metal skewers, leaving small spaces between pieces.
3. Place kabobs on grid over medium, ash-covered coals. Grill kabobs, covered, 7 to 9 minutes (over medium heat on preheated gas grill, covered, 9 to 11 minutes) for medium rare (145°F) to medium (160°F) doneness, turning once. Season kabobs with salt, as desired.
4. Meanwhile combine sauce ingredients in small bowl. Serve with kabobs.

Preparation and Cooking Time

30 to 35 minutes

Calories: 280g | Total Fat: 13g
Cholesterol: 55mg | Protein: 31g
Carbohydrates: 9g | Sodium: 200mg

Serves

Makes 4 servings

Notes, Tips & Suggestions:

Cook's Tip: Eight 12-inch bamboo skewers may be substituted for metal skewers. Soak bamboo skewers in water 10 minutes before using; drain.

SOURCE: The Beef Checkoff

Ingredients

• 2 cups (8 ounces) dry penne pasta
• 8 sun-dried tomatoes, chopped (about 1/3 cup)
• 1 can (12 fluid ounces) Nestlé Carnation Evaporated Lowfat 2% Milk
• 2 cups (8-ounce package) shredded Italian-style four cheese blend
• 1 teaspoon dried basil
• 1/4 teaspoon garlic powder
• 1/4 teaspoon ground black pepper

Preparation

1. COOK pasta according to package directions, adding sun-dried tomatoes to boiling pasta water for last two minutes of cooking time; drain.
2. MEANWHILE, COMBINE evaporated milk, cheese, basil, garlic powder and pepper in medium saucepan. Cook over medium-low heat, stirring occasionally, until cheese is melted. Remove from heat.
3. ADD pasta and sun-dried tomatoes to cheese sauce; stir until combined.

Calories: 260 | Total Fat: 10g
Cholesterol: 30mg | Protein: 15g
Carbohydrates: 28g | Sodium: 390mg

Serves

Makes about 7, 1/2-cup servings

Source Nestlé Carnation Milks

Ingredients

• 2 (16-ounce) can Goya black beans, drained and rinsed
• 1 (14.25-ounce) can Muir Glen diced tomatoes no salt added
• 2 (11-ounce) cans Del Monte Golden Sweet Whole Kernel Corn no salt added, drained
• 1 (4.5-ounce) can Old El Paso green chilies chopped, drained
• 1/2 cup extra-virgin olive oil
• 1/4 cup red wine vinegar
• 1/2 teaspoon salt
• 1/4 teaspoon Tabasco pepper sauce
• 1 large ripe avocado, peeled, pitted and diced
• 2 tablespoons fresh chopped cilantro
• Baked tortilla chips

Preparation

1. In large bowl combine black beans, diced tomatoes with liquid, corn, green chilies, olive oil, vinegar, salt and Tabasco. Cover and refrigerate 3-4 hours, stirring occasionally.
2. To serve, stir in avocado and cilantro to mix well. Serve with tortilla chips.

Source

Can Manufacturers Institute

Ingredients

• 1/2 cup chopped shallots
• 1/4 cup chopped smoked sun-dried tomatoes
• 2 tablespoons extra virgin olive oil
• 2 tablespoons white balsamic vinegar
• 2 cloves garlic, minced
• 1 6-ounce can California Green Ripe Olives, well drained
• 1 6-ounce can California Black Ripe Olives, well drained
• 1/4 cup lightly packed fresh basil
• Sea salt and freshly ground pepper to taste
• Crackers or toasted baguette slices

Preparation

1. Place shallots, sun-dried tomatoes, olive oil, vinegar and garlic in a food processor and pulse on and off until finely chopped.
2. Add olives, basil, salt and pepper and pulse again until chopped.
3. Cover and chill for 1 hour. (May be prepared 1 day ahead.) Serve with crackers or toasted baguette slices.

Preparation Time

10 minutes

Chill Time

1 hour

Serves

Makes 8 to 10 servings

Source

California Olive Committee