Dinner tonight was a simple Cashew Chicken Stir Fry paired with Black Swan Chardonnay. We really liked the peach, citrus and melon flavors of the wine with the slightly spicy chicken and vegetables. It also paired well with our crab rangoon. At about $8 a bottle, Black Swan 2009 South Eastern Australia Chardonnay is our “house” chardonnay of the moment!

Serves 4-6
Prep time: 15 minutes
Cook time: 15 minutes

1/2 cup chicken broth
1 1/2 tablespoons cornstarch
3 tablespoons oyster sauce
1 1/2 tablespoons honey [Read more →]

A great marinade adds flavor while tenderizing meats. Marinades generally contain oil, seasoning and an acid, which does the tenderizing. The acid can be wine, fruit juice, vinegar or buttermilk. You can marinate bite size pieces of beef for kabobs in just 30 minutes to an hour. Larger or tougher cuts of beef benefit from a longer marinating time–even overnight – for tender, flavorful results. Always marinate foods, covered, in the refrigerator. And here’s a time saving tip: buy your favorite Certified Angus Beef cuts in quantity and package them in meal-size portions in re-sealable freezer bags; add your favorite marinade before stashing them in the freezer. Move them to the fridge the night before you plan to cook them and they’ll marinate while they defrost! Wow- it’s summertime and the living really is easy! You can find more information about Certified Angus Beef brand beef, beef cuts, marinade recipes and grilling tips at CertifiedAngusBeef.com

Wouldn’t it be nice to pull together a delicious dinner in 15 minutes or less? Guess what? You can! Easily. I swear. A great meal comes together in no time flat with a little planning and cooking with more than one meal in mind.

Tonight’s grilled steak can make dinner tomorrow that much easier if you cook a little extra. A favorite 2nd day meal at my house is Steak and Mushroom Wraps with Gorgonzola Dressing. I was inspired by a package of Dole Tender Garden Blend. Its got the bold taste and tender texture that I love. The pairs well with suggestions listed on the package helped inspire me to create a quick and easy wrap that’s become a go-to meal for my family. Just toss your favorite Dole Salad blend with blue cheese dressing and a little crumbled Gorgonzola cheese then layer the salad along with sautéed mushrooms and onions and thinly sliced leftover steak into warmed flour tortillas. Quick. Easy. Delicious. You can find this recipe, and more salad inspiration, at Dole.com.

Steak ‘n’ Mushroom Wraps

Makes: 6 to 8 servings

1 pound flank, skirt or other steak
1/2 cup Sherry Vinaigrette (recipe below)
Salt and freshly ground pepper, to taste
8 ounces mushrooms, sliced
1/2 red onion, thinly sliced
1 tablespoon olive oil
1/3 cup blue cheese dressing
1/4 cup crumbled Gorgonzola cheese
1 pkg. (6 oz.) DOLE® Tender Garden Blend or other DOLE salad blend
6 to 8 (8-inch) flour tortillas, heated [Read more →]

When you plan your family’s  school night menus, choose foods with lots of color and textural interest. Think red, green, orange, and yellow for a nutritional punch. Crisp green Dole Baby Blends are packed with essential vitamins and nutrients to help keep you and your kids well nourished -and ready to learn! (If you think kids would prefer junk food to healthy food, click here to learn what happened when kids were given the choice.)

Keep other time savers like rotisserie chicken, dried pasta and bags of shredded cheese in your pantry too. And set aside a little time for basic cooking and prep that will make what you’ve planned a snap to put together. Making a double batch of pasta sauce or grilling extra meat cuts prep time for future meals, and that will put you at the head of the class! A quick and easy Chicken, Spinach and Penne Toss is a back to school tradition at my house and you’ll see it’s easy to pull together from your newly organized pantry.

Here’s to a successful school year, and being well-fed, well-organized and at peace in your kitchen. For back to school recipes and salad inspiration, visit Dole.com

Spinach, Chicken & Penne Toss
Prep: 15 min.
Makes: 4 servings
1 pkg. (5 oz.) DOLE® Baby Spinach with Tender Reds or Baby Arugula with Baby Spinach or [Read more →]

Back to school means back to routines, like packing school lunches. Let the kids pick out  their own lunch boxes so they’ll feel a sense of ownership- and remember to bring their lunch box back home each day!  Let them help with planning, prepping and packing lunch, too. I find Sunday night is a great time to chop, prep and portion lunch items that will hold in the fridge for several days. To save both time and money, plan lunches around leftovers. Last night’s taco fixings make a kid-approved lunch today, especially when rounded out with fresh fruit. A pot of beef stew can be stashed and ready to re-heat in the morning. A wide-mouth thermos will keep it warm ‘til lunch.

Here’s an Easy Beef Stew recipe featuring Certified Angus Beef Brand Round Steak that you and the kids will love.

When the dog days of summer are upon us, there’s nothing better than grilling outdoors to keep the heat out of the kitchen. I like to plan an entire meal on the grill, making a few leftovers for a quick, easy and cool meal tomorrow. Start with seasonal fresh ingredients like farm fresh sweet corn and a cut of beef, like the Certified Angus Beef Brand flat iron steak. It’s perfect for grilling once and eating twice!

A flat iron is well-marbled, tender and juicy; second in tenderness only to tenderloin and about half the cost. It’s great for grilling- and broiling and sauteing , too. Tonight’s dinner will be a seasoned flat iron steak, rubbed with herbs and spices and served with a red wine dipping sauce with attitude. Tomorrow night, use that leftover steak to your advantage and dine on a Classic Steak Salad with spinach and crumbled blue cheese. for more grill once, eat twice recipes visit Certified Angus Beef. com

“Hi Amy! Long weekend….our Reds did Awesome!!! Here is the recipe I promised for Bacon Wrapped Jumbo Shrimp stuffed with lump crab, habanero peppers, and smoked gouda for 1 to 2 servings- Enjoy!!! Lauren”

Thanks for sending, Lauren! This sounds so good- I know I’ll make it!

Ingredients
4 each U-10 Jumbo Shrimp (peeled & deveined)
8 oz sliced smoked bacon
1/2 to 1 Habanero pepper(you can substitute with milder peppers)
3 oz. smoked Gouda cheese, shredded
3 to 4 oz lump Crabmeat
2 oz. Cilantro, finely chopped
2 scallions, finely chopped or dried chives
1 oz. Olive oil
2 large garlic cloves, chopped [Read more →]

Grab some pizza dough (homemade or purchased) and toss it on the grill. Once one side is browned and bubbly, flip it and brush with a little olive oil. Once it’s browned underneath, flip and brush again. Top with diced garden tomatoes tossed with a little olive oil, salt and pepper. Add sliced fresh mozzarella.  Let the cheese melt. Scatter with fresh basil. Serve.

Here’s a really simple, really delicious main dish salad idea for you that’s perfect for casual summer entertaining. It starts with a home made lemon garlic oil. Lemon peel and garlic cloves are simmered in olive oil until the oil is fragrant and infused. Thread pieces of baguette, the softened garlic cloves and peeled shrimp onto skewers. Brush it all with that flavorful lemon garlic oil. Toss them on the grill for 6-8 minutes or until the shrimp is cooked and the bread is nicely toasted. Then put together a quick and easy salad with Dole Hearts of Romaine. It’s got a mild taste and crunchy texture and it’s a superfood for your skin. Toss the salad with Caesar dressing mixed with a little basil pesto, some toasted pinenuts and freshly grated Parmesan Cheese. Top your salad with the grilled shrimp skewers and see if you don’t think it looks –and tastes-like a restaurant quality salad at home. For more Dole salad inspiration and my recipe for Pesto Shrimp Skewers visit Dole.com

Grilled Garlic Shrimp Skewers with Hearts of Romaine, Pesto Caesar Dressing, Pine Nuts and Parmesan
Serves 4

16 wooden skewers
½ cup olive oil
16 cloves garlic, peeled, left whole
1 large lemon, peel removed in strips, flesh reserved
16 medium shrimp, peeled and de-veined, tails intact
4 slices baguette, 1-inch thick
Salt and pepper
10-ounce package Dole Hearts of Romaine [Read more →]

Are you in a recipe rut? Do you find yourself eating the same foods day after day?  You can  get out of your rut, one bite at a time. Little changes can liven up your meals- and your mood.

If you’re only eating your salad in a bowl, toss in something new and try my Frittata made with Field Greens and Mushrooms. The great thing about a frittata is it’s kind of a quiche, kind of an omelet. But its always easy and it makes a great brunch, lunch or light dinner. Just sauté mushrooms and onions and stir in the field greens. Add beaten eggs, crumbled bacon, fresh chives and a little cheese and pop the whole thing in the oven. Cut the cooked frittata into wedges and garnish with sour cream. You can find this recipe, and more  salad inspiration, at Dole.com.

Field Green Frittata Wedges with Sweet Onion, Mushrooms and Bacon topped with Chive Sour Cream
Makes 6 servings

Prep time: 10 minutes
Bake time: 15-18 minutes

3 strips bacon, crisply cooked and crumbled [Read more →]