Country Barbecue Potatoes Recipe

Ingredients

• 2 pounds small red potatoes
• 2 tablespoons butter, melted
• 1 teaspoon honey
• 3 teaspoons seasoned salt
• 1/2 teaspoon salt
• 1/4 teaspoon garlic powder
• 1/4 teaspoon pepper

Preparation

1. Preheat oven to 450°F.
2. Coat 9 x 13 baking pan with nonstick spray.
3. Cut potatoes into small to medium-sized pieces and put in pan.
4. Melt butter and honey, and then drizzle over potatoes. Sprinkle with seasoned salt, salt, garlic powder and pepper. Toss well to coat.
5. Bake, uncovered, for 25 to 30 minutes, or until potatoes are tender and golden brown. Stir potatoes at least once.

Serves
Serves 4 to 6

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Compliments of: United Soybean Board

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Eating Milestones for Your Little One

The American Academy of Pediatricians (AAP) says each child's readiness for solid foods depends on his or her rate of development. To determine if your baby is ready, ask yourself a few questions:

• Can your baby hold his head up with good control?
• Does he open his mouth when you bring food his way?
• Can he move food from a spoon into the back of his mouth to enable swallowing?

  Most children are ready for solid foods when they can accomplish these tasks and have doubled their birth weight. This generally occurs by six months of age; however, your pediatrician knows your child best and should be consulted if you have any questions or concerns. Introducing Solids Parents typically start by introducing soft and pureed foods, expanding their child's diet gradually. The AAP recommends giving one new food at a time and waiting a couple of days before adding another. If any allergic reactions, such as diarrhea, rash or vomiting occur, stop the new food and talk with your pediatrician.
  Within a few months of introducing solid and pureed foods, a baby's diet should include a variety of foods:

  • Breast milk and/or formula
  • Meats
  • Fruits and vegetables
  • Eggs
  • Fish

    Finger Foods
    Once your child can sit up and bring hands and objects to mouth, you can offer finger foods. Make sure food is cut into small pieces and easy to swallow. A great option is breakfast cereal, such as Post Sesame Street Cereal, which comes in natural apple and banana flavors, provides two-thirds of a toddler's daily whole grains and is specifically formulated to melt in your child's mouth for safe and easy consumption.
    When buying finger foods, make sure you're providing nutrients toddlers need. "I always focus on nutritional benefits when buying foods for my two little ones," says Dr. Roshini Raj, consulting physician for Post Sesame Street Cereal. "Specifically, check for whole grains and fortification of nutrients like choline, iron and zinc which help with brain development."
    Finger foods can include:

    • Banana, peach and avocado pieces
    • Breakfast cereal
    • Fruits and vegetables
    • Scrambled eggs
    • Cooked and finely chopped chicken or fish

      No matter what stage of eating your child is in, be patient and offer plenty of nutritious options. Not only are you helping your little one grow now, you're helping him develop good eating habits for the future.

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      Compliments of: Post Sesame Street Cereal

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Pecan Confetti Quinoa Recipe

Ingredients

• 2 teaspoons olive oil
• 1/2 cup diced carrots
• 1/2 cup diced zucchini
• 1 garlic clove, minced
• 2 cups cooked quinoa (prepared to package directions)
• 1/4 teaspoon finely chopped rosemary leaves
• 1/4 cup toasted Georgia Pecan halves (reserve 2 tablespoons for garnish)

Preparation

1. Heat oil in large skillet and add carrots, zucchini, yellow squash and garlic. Cook until crisp tender.
2. In same water, cook pasta according to package directions, about 10 minutes. Drain well and add to broccoli.
3. While pasta is cooking, in small sauté pan, heat oil and cook sliced red pepper, garlic and lemon zest over medium-low heat for 3 minutes.
4. Fold in cooked quinoa, rosemary and pecans. Season to taste with freshly ground black pepper and sea salt.
5. Present quinoa on a large platter and garnish with additional toasted pecans.

Serves
Yield 6 half-cup servings

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Compliments of: Georgia Pecan Commission

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Broccoli with Fusilli and Red Pepper Recipe

Ingredients

• 1 1/2 cups of Eat Smart Beneforté broccoli florets
• 3 teaspoons salt, divided
• 1 red bell pepper, seeded and sliced into long thin strips
• 1/2 teaspoon garlic powder
• 1 lemon zest
• 1/8 teaspoon red pepper flakes
• 1/2 teaspoon freshly ground black pepper
• 2 1/2 tablespoons freshly squeezed lemon juice
• Freshly grated Parmesan (optional)

Preparation

1. Cook broccoli for 3 minutes in a large pot of boiling water with 1 teaspoon salt. Remove from water with slotted spoon. Place in large bowl and set aside.
2. In same water, cook pasta according to package directions, about 10 minutes. Drain well and add to broccoli.
3. While pasta is cooking, in small sauté pan, heat oil and cook sliced red pepper, garlic and lemon zest over medium-low heat for 3 minutes.
4. Off heat, add 2 teaspoons salt, red pepper flakes, pepper and lemon juice. Mix and pour this over broccoli and pasta. Toss well.
5. Season to taste, sprinkle with cheese (if using), and serve.
6. For added protein, shred 1/2 of a cooked store-bought roasted chicken, then toss with pasta and serve.

Serves Serves 6 to 8
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Compliments of: Beneforté

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Corn Chowder Recipe

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Spa-Like Beauty at Home

Skin Rejuvenation

For smooth, radiant skin that feels nourished and refreshed, give yourself a gentle scrub. Make a paste of 2 cups ground coffee, 1/2 cup raw sugar and 3 tablespoons olive oil. Rub in a gentle circular motion to exfoliate skin and remove dead skin cells. Rinse clean with warm water. Follow your scrub with a rich cleansing gel to rejuvenate and add moisture to your skin. Capture the illusion of a spa getaway with tropical-scented cleansers such as Softsoap Coconut Island Quench Body Wash, which is enriched with coconut oil extract to leave skin feeling soft and supple, or Softsoap Acai Berry and Tropical Water Body Wash, infused with antioxidant-rich acai berry extract and moisturizing beads to invigorate both body and mind.

Perfect Pedicure

To get your feet feeling smooth and clean, blend 2 tablespoons sea salt in a basin of warm water. For an extra spa-like experience, add a few drops of lavender oil. After a nice soak, make a scrub using 3 parts salt and 1 part water. If more exfoliation is needed, add 1 part brown sugar to the scrub. Rinse. Use a nail brush and cuticle pusher to freshen up your nails. Finish with a rich moisturizer and a warm towel foot wrap. Let sit for 5 to 10 minutes, then add your favorite nail polish and a protective top coat.

Banishing Bags

For tired, puffy eyes, brew a large mug of tea using two tea bags. Let them cool to a comfortable temperature, then place one bag over each eye. To reduce an extreme case of puffiness, cool bags completely in the refrigerator and apply as cold compresses. Turn on some soft music and lay back to relax.

Hair Care Help

Baking soda helps remove the residue that styling products leave behind. To get rid of product buildup and leave your hair cleaner and more manageable, sprinkle a quarter-size amount of baking soda into your palm along with your favorite shampoo. Shampoo as usual and rinse thoroughly.
Photo courtesy of Getty Images
compliments of: Softsoap

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Veggie Taco Salad Recipe

Ingredients

• 1 tablespoon extra-virgin olive oil
• 1 large onion, diced
• 3/4 cup salsa
• 5 cups shredded lettuce
• 1 cup corn kernels
• 1 cup black beans

Preparation

1. In large nonstick skillet coated with cooking spray, cook crumbles and salsa over medium heat about 5 minutes or until heated through, stirring frequently.
2. In large bowl toss together lettuce, corn and black beans. Arrange on 4 serving plates. Top with crumbles mixture. Sprinkle with toppings.

Serves Makes 4 servings

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ASPARAGUS PUFFS RECIPE

Cooking Tip:

Get more juice from citrus fruits. When a recipe calls for the juice of lemons, limes or oranges, make sure you get every last drop by first rolling the fruit under your palm on a hard surface. Press down as hard as you can as you roll. Then simply slice it in half and squeeze. You’ll find you get significantly more juice to add lots of flavor to your dish.

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Ten Minute-Stroni Soup Recipe

Ingredients

• 1 tablespoon extra-virgin olive oil
• 1 large onion, diced
• 12 cloves garlic, minced
• 1 teaspoon Italian seasoning
• 1/2 teaspoon dried savory
• 1/4 teaspoon ground sage
• 1 quart canned, low-sodium vegetable broth
• 1 cup 100% vegetable juice
• 2 teaspoons red wine vinegar
• 1 cup canned, diced tomatoes (no-salt added)
• 1 cup canned navy beans or chickpeas, drained and rinsed
• 1 can (8 1/4 ounces) sliced carrots, drained
• 1 can (8 1/4 ounces) cut green beans, drained
• 1 can (4 ounces) sliced mushrooms, drained

Preparation

1. Heat oil in a large saucepan over medium-high heat. Add onion and sauté until transparent, about 2 minutes. Add garlic, Italian seasoning, savory and sage, and cook 10 seconds. Add broth, vegetable juice and vinegar, and bring to a boil.
2. Add tomatoes, navy beans, carrots, green beans, and mushrooms; simmer 4 to 5 minutes.
3. Serve in bowls garnished with freshly grated Parmesan cheese, if desired.

Serves 8
Total Fat: 2.5g Protein: 5g Carbohydrates: 14g Sodium: 380mg
Preparation Time: 5 minutes Cook Time: 10 minutes
Compliments of: Can Manufacturers Institute

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ASPARAGUS PUFFS RECIPE

General Cooking Tip:

Stop foods from sticking to the pan. To keep food from sticking to the bottom of your pans, try to avoid ever putting cold foods into a hot pan. Also, don’t put food into a pan that is not perfectly clean, otherwise the resulting build up could lead to burned food.

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Parmigiano Reggiano-Spinach Puffs Recipe

Ingredients

• 4 cups baby spinach (6 ounces), cooked, cooled
• 3/4 cup flour
• 1/2 teaspoon salt
• 1/8 teaspoon cayenne pepper
• 3/4 cup milk
• 5 tablespoons butter
• 3 large eggs, at room temperature
• 1 1/2 cups (6 ounces) coarsely grated Parmigiano Reggiano

Preparation

1. Preheat oven to 400ºF.
2. Line 2 baking sheets with parchment paper.
3. Wrap spinach in a towel, squeeze until dry; chop fine.
4. In small bowl, mix flour, salt and cayenne.r
5. In medium saucepan, bring milk and butter to a boil. Remove from heat and add flour mixture; with wooden spoon, beat until it thickens and pulls away from sides, about 1 minute.
6. Add eggs 1 at a time, beating well until incorporated. Stir in spinach and cheese.
7. Drop rounded spoonfuls onto prepared baking sheets, spacing 1 inch apart. Bake until golden, 20 to 25 minutes.
8. Serve warm. (Puffs can be held at room temperature up to 1 day or frozen; reheat in 400ºF oven, 3 to 5 minutes.)

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Getting a Handle on Nonstick Cookware

Types of Nonstick Cookware

Not all nonstick cookware coatings are equal. According to the Cookware Manufacturers Association (CMA), most quality nonstick cookware has a PTFE (polytetrafluoroethylene) finish. PTFE, developed by DuPont 70 years ago, is used as a nonstick coating that is both durable and high-temperature resistant. Brands such as DuPont(tm) Teflon(r) nonstick coatings have been developed with a variety of coatings which are reinforced to resist scratching and can come in up to three-coat finishes - which means greater durability and a longer life for your pan. Consumers also may be familiar with pans that advertise as ceramic finishes and claim they are natural or organic. Both ceramic and PTFE-based coatings start from minerals that are used to create a synthetic coating. PTFE coatings comply with the U.S. Food and Drug Administration(FDA) regulations for their intended use. In lab tests, which simulated cooking in a home kitchen, traditional nonstick coatings lasted up to seven times longer than ceramic finishes.

Tips: Using Nonstick Cookware

While there are few rules to using nonstick coated pots and pans, just like anything else in your kitchen, you can achieve the best results when you use proven techniques. When trying out new recipes, or simply revisiting an old favorite, it's best to use medium or low heat. Then add food and lower the heat to cook at an even temperature. Because food releases so easily when you use cookware with nonstick coatings, you don't need to use oil or fat when you cook unless you want to. And with recent improvements you also can use metal utensils on many high-quality nonstick-coated pots and pans without worry of scratching. Many nonstick pans also are dishwasher-safe. Check the manufacturer's guidelines before using a dishwasher. Cookware also should be stored carefully to prevent unnecessary wear and tear.

Tips: Buying a New Pan

Buying something new for your kitchen - even a pot or pan - is exciting, and since you'll likely be using it for a long time, you want to make the right choice. Use these tips when shopping for nonstick cookware:

• Think about what piece or pieces you will really use most. Start there and build. You can buy a single pot or pan or a full set, depending on your needs.
• Check out all the new types of pans available, as manufacturers are constantly innovating. For example, there are new nonstick pans for grilling, stainless steel pans with nonstick coatings, as well as new colors to add flair to your kitchen.
• Next, make sure you're getting high quality nonstick and not a cheap imitation. Look for a pan that carries the Teflon(r) brand logo, so you know you'll get the durability you expect.
• Finally, if you use cookware in the oven as well as on the stove, choose a handle that can take the heat, such as metal, and check the manufacturer's guidelines for maximum temperatures.

Tips:Browning Food A Nonstick Pan

Can you really brown food in a nonstick pan? Yes.

• You don't need high heat to brown in a nonstick pan - use medium heat. You'll get the same results; it will just take a little longer.

• Augment the browning of your main ingredient simply by adding a sweetener, such as wine, juice, vinegar, syrup or honey.

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Marbled French Toast Muffins with Georgia Pecans and Apple Butter Recipe

Ingredients

• 16 slices cinnamon raisin bread (about 14 ounces)
• 2 large eggs
• 1 cup milk
• 1/4 teaspoon salt

Preparation

1. Heat oven to 375°F. Line eight 3-inch muffin pan cups with large foil muffin cup liners.
2. Tear bread into small bite-size pieces.
3. In large bowl, beat eggs, milk and salt until blended. Add bread pieces and toss well to moisten evenly. Sprinkle brown sugar and pecans over all and toss again lightly to distribute.
4. Spoon some of bread mixture into bottom of each lined muffin cup, filling each cup about 1/3 full. Spoon 1/2 tablespoon apple butter on top of each. Spoon another portion of bread mixture on top to fill each muffin cup about 3/4 full. Spoon remaining 1/2 tablespoon apple butter on top of each and finish with remaining bread mixture, mound it to generously fill each cup. Lightly press down on mixture in each muffin cup to pack firmly.
5. Bake muffins 20 minutes or until firm, golden brown and slightly springy in center. Sprinkle with confectioners' sugar and serve warm or at room temperature with maple syrup, if desired. (Note: muffin cup liners can be removed easily if muffins are cooled to room temperature.)

Serves: Makes 8 muffins

Calories: 323g Total Fat: 2g Cholesterol: 57mg Protein: 8g Carbohydrates: 43g Sodium: 294mg

Preparation Time: 12 minutes

Bake Time: 20 minutes

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Quinoa-Stuffed Avocados Recipe

IngredientsQuinoa Salad

• 1 cup water
• 3/4 cup quinoa
• 1/4 cup fresh corn kernels
• 1/4 cup diced tomato
• 1/4 cup cooked, diced yams
• 3 tablespoons minced red onion
Lime-Jalapeño Dressing

• 1/4 cup olive oil
• 3 tablespoons lime juice
• 3 tablespoons fresh cilantro leaves
• 1 teaspoon sugar
• 1/2 teaspoon salt
• 1/2 jalapeño pepper, stemmed and seeded
• 2 ripe Peruvian avocados
• Fresh cilantro leaves
Preparation

1. Bring water to a boil in a small saucepan. Rinse quinoa in a fine mesh sieve and add to pot. Cook, covered, over low heat for 12 minutes.
2. Remove from heat and let stand for 10 minutes, then fluff with a fork and transfer to a medium bowl.
3. Add corn, tomato, yams and onion to bowl and mix well. Puree all dressing ingredients in a small food processor or blender and stir into salad. Cover and chill for at least 1 hour.
4. Cut avocados in half and remove pits. Place avocado halves on 4 small plates and top with quinoa salad. Garnish with cilantro leaves.
Serves Makes 4 servings
Preparation Time: 20 minutes
Total Time: At least 1 hour
Compliments Of Peruvian Avocados


Avocado Nutrition Facts

1 medium avocado Calories 50 Total Fat 4.5g Potassium 140mg total Carbo-hydrate 3g Dietary Fiber 1g Protein 1g Vitamin C 4% Iron 2%


quinoa cooked Nutrition Facts

Serving size 1 cup 185g Calories 222 sodium 13mg total Carbo-hydrate 39g Protein 8g Calcium 3% Iron 15%


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Sweet Corn and Black Bean Enchiladas Recipe

Ingredients

• 1 tablespoon vegetable oil
• 1/2 cup onion, chopped
• 1 cup fresh Florida sweet corn kernels
• 2 bell peppers, diced
• 1 teaspoon ground cumin
• 1 cup salsa
• 1 can low sodium black beans, rinsed and drained
• Kosher salt and freshly ground pepper
• 6-inch corn tortillas
• 2 cups shredded Monterey Jack cheese, divided
• 1 8-ounce can enchilada sauce

Preparation

1. Preheat oven to 350°F.
2. Lightly spray an 11 x 7-inch (2-quart) baking dish with pan release ,cooking spray.
3. Add vegetable oil to a medium pan. Cook onion, corn and bell peppers over medium high heat for 3 minutes. Add cumin, salsa and black beans, and
4. continue to cook for two minutes, stirring occasionally. Season with salt and pepper to taste. Remove pan from heat and let cool slightly. Place an even amount of the filling mixture in each tortilla. Using 1 cup shredded cheese, evenly distribute it on top of each tortilla. Carefully roll up each tortilla, and place seam side down in sprayed baking dish.
5. Pour enchilada sauce over rolled enchiladas, spreading to coat all tortillas. Sprinkle with remaining 1 cup cheese.
6. Bake 25 to 30 minutes or until cheese is melted and sauce is bubbly around edges. Remove from oven and let cool slightly.
7. Serve with diced avocado, salsa and sour cream, if desired.

Tips: buying, prepping and cooking corn

• Buying Corn: Look for fresh sweet corn with the husk still attached. They should feel and look moist and plump, with the kernels inside fat and shiny.
• The silk of the corn should be a little sticky and should look glossy, stiff and moist.
• To shuck corn:Grasp the husks and pull down to expose the kernels. Continue until all the husks and silk-like hairs have been removed.
• To remove kernels: Hold corn cob upright by the tip, with the large end solidly down on the table. Take a small sharp knife and cut down, removing the corn kernels. Be careful not to cut too deep and remove parts of the cob.

Compliments Of: Fresh From Florida

sweet corn nutrition facts

1 large sweet corn calories: 120 carbohydrates: 27g Fiber: 4% Protein: 5g Potassium: 390mg Vitamin A 8% Vitamin C: 15% Calcium: 2% Iron: 4%


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