The Food IDEA - The IDEA Publishing The Food Idea The IDEA Publishing HOME Popular IDEAS IDEAS for Your Better Business Life > The Business Idea The Career IDEA The Money Idea IDEAS for Your Better Diversions > The Tech IDEA The Travel IDEA The Auto IDEA The Outdoors IDEA IDEAS for a Better Table > The Food IDEA IDEAS de Cocina Espanola IDEAS for a Better You > The Health IDEA Living Well IDEAS The Fitness IDEA The Beauty IDEA IDEAS for a Happier Home > The Home Idea The Entertaining Idea The Parenting Idea The Senior Living IDEA The Pet IDEA The Video Domain Video IDEAS for Your Better Business Life About Contact ads.txt The Food IDEA The Food IDEA Your Source for the Best and Newest in Recipes, Dining and All Things Food-related! Smart Meals for Busy Families 7/19/2017 Ease your way into a busy new school year with easy dishes you can prepare and serve in minutes like these recipes for Grilled Cheese and Pepperoni Sandwiches and Cheesy Mac and Meatballs. Time-saving and delicious dinners allow you to enjoy valuable family meals without sacrificing precious time in the kitchen. Smart Meals for Busy Families (Family Features) Ease your way into a busy new school year with easy dishes you can prepare and serve in minutes. Time-saving and delicious dinners allow you to enjoy valuable family meals without sacrificing precious time in the kitchen. One smart way to pull together flavorful meals when you’re pinched for time is to keep versatile ingredients on hand that you can use in a variety of ways. For example, pre-sliced pepperoni is perfect for quick snacks, but it’s also great for do-it-yourself pizzas, casseroles and even a fresh take on grilled cheese sandwiches. An option like Armour Turkey Pepperoni can brighten up any appetizer or dish with 70 percent less fat and 25 percent less sodium than the Original variety. Another “A-plus” idea: keep frozen meatballs handy, but think beyond traditional spaghetti. Not only do fully cooked meatballs save plenty of time, they make for a fun way to add protein and bring great flavor to kid favorites like macaroni and cheese. Find more easy recipes for family meals this fall at ArmourMeats.com. Cheesy Mac and Meatballs Prep time: 5 minutes Total time: 15 minutes Servings: 5 12 ounces elbow macaroni, uncooked 1 package (14 ounces) Armour Original Meatballs, thawed 12 ounces shredded cheddar cheese 1 cup milk shredded cheddar cheese for topping (optional) Cook pasta according to package directions. Cut meatballs in half. In large saucepan over medium heat, combine shredded cheddar cheese and milk, stirring until smooth. Stir in meatballs; cover and simmer 5 minutes, or until meatballs are hot. Drain macaroni; stir into meatball mixture. Top with cheddar cheese, if desired. Grilled Cheese and Pepperoni Sandwiches Prep time: 5 minutes Total time: 15 minutes Servings: 4 2 tablespoons butter or margarine 8 slices white or whole-grain bread 8 slices cheddar or American cheese 32 slices Armour Original or Turkey Pepperoni 1 cup roasted red pepper strips or 4 thin tomato slices (optional) Spread butter over one side of each piece of bread. Put four slices of bread on sheet of waxed paper, buttered-side down. Top each slice of bread with one cheese slice, eight slices pepperoni, 1/4 cup peppers or sliced tomato, if desired, and additional cheese slice. Top sandwiches with remaining bread, buttered-side up. Heat large, nonstick skillet over medium heat. Add two sandwiches; cook 4-5 minutes per side, or until cheese is melted and sandwiches are golden brown. Repeat with remaining sandwiches. Alternate preparation tip: Cook sandwiches in two batches in heated panini maker or well-oiled waffle iron 3-4 minutes. SOURCE: Armour KEYWORDS: Family Features × family × kids × children × recipe × easy recipe × snacks × sandwiches × meatballs × mac and cheese × kid friendly × entree Create Lasting Memories with Holiday Meals 12/15/2016 Comments Create Lasting Memories with Holiday Meals (Family Features) From savory starters and sides to a show-stopping main course, there are so many recipes to choose from this season. The secret to creating those hallmark holiday moments – the ones that leave us with delicious memories – is choosing the right dish. Whether you’re looking for the perfect recipe for the special holiday meal, an office potluck or a simple snack to warm up with after ice skating, these recipes are an easy way to elevate any moment with tastes you’ll savor for years to come – and leftovers you’ll devour the next day. “Pork lends itself to a multitude of flavors and preparation methods, making it the perfect protein for any occasion,” said Pamela Johnson, Director of Consumer Communications at the National Pork Board. “You can transform a classic ham with a simple glaze or mix up your starters by adding a nutty, Spanish-inspired sauce to tender pork meatballs – giving those traditional dishes everyone loves a special touch.” For more holiday recipes, visit PorkBeinspired.com, or try the interactive Pork Be Inspired Facebook bot that provides pork fans with great-tasting recipes. Just visit the Pork Be Inspired Facebook page, open Facebook Messenger and say, “Hi.” The bot will respond by asking questions to help you find the right recipe. You can also uncover more inspiration from the National Pork Board on Instagram, Pinterest and Twitter. Thyme-Basted Ham with Roasted Grapes Prep time: 20 minutes Cook time: 2-2 1/2 hours Servings: 15-20 (4 ounces each) 1 cooked, bone-in ham (6-8 pounds), trimmed pepper 1/2 cup grape jelly 4 tablespoons unsalted butter (1/2 stick), cut into 4-6 pieces 2 tablespoons chopped fresh thyme 3 cups whole grapes (red, green or a combination) 4 shallots, halved lengthwise and cut into 1/4-inch slices Preheat oven to 325° F. Position rack in lower third of oven. In large shallow roasting pan, place ham flat-side down and score a diamond pattern about 1/8-inch deep into any fat. Season with pepper and bake 1 1/2 hours. Meanwhile, in small saucepan over medium heat, combine jelly, butter and thyme, whisking occasionally until jelly and butter melt together and mixture comes to gentle boil, 1-2 minutes. Cover and set aside. In medium bowl, combine grapes and shallots. Set aside. Baste ham with jelly mixture. Continue baking, basting with jelly mixture and/or pan juices about every 15 minutes. When ham’s internal temperature reaches 120° F, add grapes and shallots to roasting pan, stirring to coat with pan juices. Continue baking and basting until internal temperature reaches 140° F, 15-18 minutes per pound. Remove ham from oven, transfer to cutting board and let rest 15-30 minutes. If grapes and shallots aren’t tender yet, return roasting pan to oven. Slice enough ham to serve and arrange on plates or platter. Season roasted grapes, shallots and pan juice mixture with pepper, and spoon some on top of ham. Serve remaining grape mixture on side. Stuffed Pork Meatballs with Romesco Prep time: 20 minutes Cook time: 25 minutes Servings: 10 (40 meatballs) 1 1/2 pounds lean ground pork vegetable oil, for the baking sheet 3/4 cup plain dried bread crumbs 1 large egg, beaten 2 tablespoons dry sherry (optional) 2 tablespoons fresh parsley, finely chopped or 2 teaspoons dried parsley 1 teaspoon sweet paprika (preferably smoked paprika) 2 garlic cloves, minced 1/4 teaspoon fresh ground black pepper 40 red-pepper-stuffed green olives (not large) 40 wooden toothpicks or bamboo cocktail spears, for serving Romesco Sauce: 1 large garlic clove, crushed under knife, peeled 2 drained, jarred roasted red bell peppers 1/4 cup sliced natural almonds 2 teaspoons sherry or red wine vinegar 1 teaspoon sweet paprika (preferably smoked paprika) 1/2 teaspoon dried oregano or 1 teaspoon fresh oregano, chopped 1/4 teaspoon salt 1/3 cup extra-virgin olive oil To make Romesco Sauce: In food processor, drop garlic through feed tube to mince. Stop machine and add peppers, almonds, vinegar, paprika, oregano and salt. Pulse about 10 times until minced. With processor running, slowly pour oil through feed tube. Transfer to serving bowl. Makes about 1 1/4 cup sauce. To make meatballs: Preheat oven to 400° F. Lightly oil large rimmed baking sheet. In large bowl, mix bread crumbs, egg, sherry, parsley, paprika, garlic and pepper. Add ground pork and mix thoroughly but gently with hands. Using about 1 tablespoon of meat mixture for each, shape into 40 meatballs. Stuff 1 olive in center of each meatball then completely enclose olive. Arrange meatballs on baking sheet. Bake meatballs 15 minutes. Turn meatballs over and continue baking until cooked through and browned, about 10 minutes. Transfer meatballs to serving platter. Spear with toothpicks and serve hot with Romesco Sauce for dipping. Note: Romesco sauce can be covered and refrigerated up to 5 days. Bring to room temperature before serving. Five-Spice Pork and Apple Salad Prep time: 10 minutes Cook time: 20 minutes Servings: 4 1 pound pork tenderloin 2 teaspoons Chinese five-spice, divided 1/2 teaspoon salt 1/2 teaspoon black pepper 1 Fuji apple or other sweet-tart apple 1/4 red onion 3 tablespoons seasoned rice vinegar 2 tablespoons canola oil or other neutral-flavored oil 12 cups mixed greens (about 6 ounces) Preheat oven to 425° F. Season tenderloin on all sides with 1 1/2 teaspoons five-spice powder, salt and pepper. Place tenderloin in shallow pan and roast about 20 minutes, or until internal temperature reaches between 145° F (medium-rare) and 160° F (medium). While pork is cooking, core and thinly slice apple. Thinly slice onion. While pork is resting, in large bowl, whisk together vinegar, oil and remaining five-spice powder. Add greens, apple and onion; toss. Season with salt and pepper, to taste, if desired. Arrange salad on plates or platter. Cut pork into thin slices. Arrange on top of salads and serve. SOURCE: National Pork Board Comments Archives March 2022 December 2021 November 2021 May 2021 January 2021 September 2020 May 2020 March 2020 February 2020 January 2020 December 2019 November 2019 October 2019 August 2019 April 2019 March 2019 February 2019 January 2019 November 2018 September 2018 August 2018 July 2018 June 2018 May 2018 April 2018 March 2018 February 2018 January 2018 December 2017 November 2017 September 2017 August 2017 July 2017 June 2017 May 2017 April 2017 March 2017 February 2017 January 2017 December 2016 November 2016 October 2016 September 2016 August 2016 July 2016 June 2016 May 2016 April 2016 March 2016 February 2016 January 2016 Interested in Publishing on The Food IDEA? Send your query to the Publisher today! 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