Taste of Home cooking show returns to Shoals

19-October-2011

By Teri Thornton
Lifestyle Editor

Culinary specialist Michelle Roberts will return to the Marriott Shoals Conference Center for the Taste of Home Cooking School on Tuesday, Nov. 1.

Just in time for the holidays, Taste of Home Cooking School is returning to the Shoals with a show full of hints and recipes for entertaining guests or a family meal at home.

Returning with the Cooking School will be culinary specialist Michelle Roberts.

“I have 10 brand-new recipes,” said Roberts, who originally hails from Mississippi but resides in Birmingham. “Those attending will get to experience a live show where you can see and smell all of the food being prepared right there.”

In addition to demonstrating the recipes, Roberts will share tips and ideas for holiday entertaining throughout the program, which begins at 6:30 p.m. Tuesday, Nov. 1, at the Marriott Shoals Conference Center in Florence.

Roberts said the show for is everyone, from experienced cooks to those who just dabble in the kitchen.
“Any and all skill levels can make our recipes,” she said. “I love our shows because there is something for everyone.”

Taste of Home Cooking Schools also introduce new products on the market.

“I will bring lots of information about our products,” Roberts said. “One that will probably be new to most people is Domino Agave Nectar.”

Before the show, the public can keep track of the cooking school through its blog, cookingschoolblog.com.

“It is great, and people can keep up with our adventures,” said Roberts, who will be posting on occasion.

All attendees to the cooking show will receive a gift bag with two Taste of Home magazines, recipes, coupons and trinkets. There also will be door prizes including a dining room table and chairs from Story & Lee Furniture, one of the show sponsors.

In addition to the TimesDaily and Story & Lee, sponsors are Hunts TV and Appliance and Window World.

The following recipes are from Taste of Home. They have not been tested by the TimesDaily.

Chili Cheese Dip

• 1 pound lean ground beef (90 percent lean)
• 1 cup chopped onion
• 1 can (16 ounces) kidney beans, rinsed and drained
• 1 can (15 ounces) black beans, rinsed and drained
• 1 can (14½ ounces) diced tomatoes in sauce
• 1 cup frozen corn
• ¾ cup water
• 1 can (2¼ ounces) sliced ripe olives, drained
• 3 teaspoons chili powder
• ½ teaspoon dried oregano
• ½ teaspoon chipotle hot pepper sauce
• ¼ teaspoon garlic powder
• ¼ teaspoon ground cumin
• 1 package (16 ounces) reduced-fat process cheese, cubed
• corn chips

1. In a large skillet, cook beef and onion over medium heat until no longer pink; drain. Transfer to a 5-quart slow cooker. Stir in the beans, tomatoes, corn, water, olives, chili powder, oregano, pepper sauce, garlic powder and cumin.
2. Cover and cook on low for 4-5 hours or until heated through; stir in cheese. Cover and cook for 30 minutes or until cheese is melted. Serve with corn chips.
3. Yield: 8 cups.

Pumpkin Pie Dip

• 1 package (8 ounces) cream cheese, softened
• 2 cups confectioners’ sugar
• 1 cup canned pumpkin
• ½ cup sour cream
• 1 teaspoon ground cinnamon
• 1 teaspoon pumpkin pie spice
• ½ teaspoon ground ginger
• gingersnap cookies

1. In a large bowl, beat cream cheese and confectioners’ sugar until smooth. Beat in the pumpkin, sour cream, cinnamon, pumpkin pie spice and ginger until blended. Serve with gingersnaps. Refrigerate leftovers.
2. Yield: 4 cups.

Roasted Pumpkin Seeds

• 2 cups fresh pumpkin seeds
• 3 tablespoons butter, melted
• 1 teaspoon salt
• 1 teaspoon Worcestershire sauce

1. Line a 15-by-10-by-1-inch baking pan with foil and grease the foil. In a small bowl, combine all ingredients; spread into prepared pan. Bake at 250 degrees for 45-50 minutes, stirring occasionally.
2. Increase heat to 325 degrees. Bake 5 minutes longer or until seeds are dry and lightly browned. Serve warm, or cool before storing in an airtight container.
3. Yield: 2 cups.

Teri Thornton can be reached at 256-740-5742 or teri.thornton@TimesDaily.com

Taken from TimesDaily.com; source article is below:
Taste of Home cooking show returns to Shoals

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Family Meals Matter: Family meals in a flash

Image via WikipediaThis may not be the meal that makes him wise and all-knowing, The Wizard of Oz, but it would still be a good meal. Enjoy!
-----

 Oct. 17, 2011

FROM MEALSMATTER.ORG

Planning healthy family meals can be easier when you know your food personality. Whether you love cooking from scratch or prefer to throw together ingredients at a moment's notice, the free Food Personality Quiz on MealsMatter.org can help you prepare healthy meals with tailored recipe recommendations.

The "Meals in a Flash" food personality and related recipe recommendations are perfect for pulling together balanced family meals on busy weeknights without sacrificing flavor or nutrition. These recipes utilize "short cut" ingredients like bagged salad, canned beans and precut vegetables to save you time.

For a family meal in a flash, start with Smoky Corn and Black Bean Pizza, Mango Salad and Honey Baked Bananas. For other fast family meals throughout the week, mix and match Strawberry Mango Smoothies, Creamy Ranch Pork Chops and Rice, Baja Bean Salad and Balsamic Glazed Chicken and Bell Pepper Sandwiches.

Visit Facebook to take the Eat Better, Eat Together family meal pledge and follow the Twitter hashtag #EatBetter2Gether for family meal updates. Then register at MealsMatter.org to add these and other recipes to your personalized family meal plan and shopping list.

"Family Meals Matter" features registered dietitian-approved recipes from the thousands of user-contributed recipes available at the free family-nutrition and meal-planning website, Meals Matter, maintained by registered dietitian moms with Dairy Council of California.

SHOPPING LIST (Includes ingredients to make at least four servings of each Featured Family Meal recipe)

SMOKY CORN AND BLACK BEAN PIZZA

• 1 plum tomato, diced
• 1 cup canned black beans, rinsed
• 1 cup fresh corn kernels (about 2 ears)
• 2 tablespoons cornmeal
• 1 pound prepared whole-wheat pizza dough
• One-third cup barbecue sauce
• 1 cup shredded mozzarella, preferably smoked mozzarella

MANGO SALAD

• One-quarter cup white wine vinegar
• 2 tablespoons honey
• 1 tablespoon olive oil
• 10 ounces gourmet mixed salad greens
• 2 cups cubed mango

HONEY-BAKED BANANAS

• 4 firm ripe bananas, peeled and cut in half cross-wise
• 2 teaspoons butter, melted
• One-quarter cup honey
• 1 tablespoon orange juice
• One-quarter cup chopped pecans

FEATURED FAMILY MEAL

Smoky Corn and Black Bean Pizza

http://www.MealsMatter.org/recipes-meals/recipe/24737

• 1 plum tomato, diced
• 1 cup canned black beans, rinsed
• 1 cup fresh corn kernels (about 2 ears)
• 2 tablespoons cornmeal
• 1 pound prepared whole-wheat pizza dough
• 1/3 cup barbecue sauce
• 1 cup shredded mozzarella, preferably smoked mozzarella

Preparation

1. Preheat grill to medium.
2. Combine tomato, beans and corn in a medium bowl. Sprinkle cornmeal onto a large baking sheet. Stretch the dough into about a 12-inch circle and lay it on top of the cornmeal, coating the entire underside of the dough.
3. Transfer the crust from the baking sheet to the grill. Close the lid and cook until the crust is puffed and lightly browned on the bottom, 4 to 5 minutes.
4. Using a large spatula, flip the crust. Spread barbecue sauce on it and quickly sprinkle with the tomato mixture and cheese. Close the lid; grill until the cheese is melted and the bottom of the crust is browned, 4 to 5 minutes.

Mango Salad

http://www.MealsMatter.org/recipes-meals/recipe/7131

• 1/4 cup white wine vinegar
• 2 tablespoons honey
• 1 tablespoons olive oil
• 10 ounces gourmet mixed salad greens
• 2 cups cubed mango

Preparation

1. Combine white wine vinegar, honey and olive oil in small bowl and whisk until blended.
2. Combine salad ingredients in large bowl and toss with dressing.

Cook's notes: To simplify preparation, you can look for jars of fresh mango slices in produce section. Just drain and cut into cubes.

Honey Baked Bananas

http://www.MealsMatter.org/recipes-meals/recipe/45485

• 4 firm ripe bananas, peeled and cut in half cross-wise
• 2 teaspoons butter, melted
• 1/4 cup honey
• 1 tablespoons orange juice
• 1/4 cup chopped pecans

Preparation

1. Brush bananas with butter, and place in a shallow baking dish. Combine honey and orange juice; stir well, and pour juice mixture over bananas.
2. Sprinkle with chopped pecans.
3. Bake at 375 for 15 minutes. Do not overbake.

Yield: 4 servings

Other Featured Recipes

Strawberry Mango Smoothie

http://www.MealsMatter.org/recipes-meals/recipe/16292

• 1 cup low-fat vanilla yogurt
• 1/2 cup frozen strawberries
• 1/2 cup chopped frozen mango
• 1/2 cup blueberry or grape juice

Preparation

1. Place all ingredients into a blender and blend until smooth and creamy. Use nonfat yogurt if you are watching your calories or fat intake. Double the batch and share with your children they will love this one!

Creamy Ranch Pork Chops and Rice

http://www.MealsMatter.org/recipes-meals/recipe/17236

• 1 tablespoons vegetable oil
• 4 boneless pork chops, 3/4-inch thick
• 1 can (10 3/4 oz.) cream of mushroom soup or 98 percent fat free cream of mushroom soup
• 1/2 soup can of milk
• 1 pkg. (1 oz.) ranch salad dressing mix
• Paprika
• Ranch-style rice (see tip)

Preparation

Directions:

1. Heat oil in skillet. Add chops and cook until browned.
2. Add soup, milk and 1/2 pkg. salad dressing mix. Heat to a boil. Cover and cook over low heat 10 minutes or until done. Sprinkle with paprika.
3. Serve with ranch-style rice.

Tip: Ranch-style rice: Add remaining salad dressing mix to water when making rice.

Baja Bean Salad

http://www.MealsMatter.org/recipes-meals/recipe/16297

• 1 (15 ounce) can kidney beans, drained

• 1 (15 ounce) can garbanzo beans, drained
• 1 cup chopped tomatoes
• 3/4 cup cucumber - peeled, seeded, and chopped
• 2 tablespoons diced onion
• 1 (6 ounce) container guacamole
• 1/2 cup plain low-fat yogurt
• 1/4 teaspoon salt
• 1/4 cup low-fat milk
• Shredded lettuce
• Corn tortilla chips

Preparation

1. In a large bowl, toss together kidney beans, garbanzo beans, tomatoes, cucumber and onion.
2. In a small bowl, mix the guacamole, yogurt and salt. If dressing seems thick, stir in a little milk. Stir into the bean mixture, and chill. Serve topped with the shredded lettuce and corn chips.

Balsamic Glazed Chicken and Bell Pepper Sandwiches

http://www.MealsMatter.org/recipes-meals/recipe/50550

• 4 teaspoons olive oil, divided
• 1/2 teaspoon salt, divided
• 1 1/4 pounds chicken breast tenders
• 1/2 cup balsamic vinegar, divided
• 2 cups red bell pepper strips (about 2 medium)
• 2 cups vertically sliced onion (about 1 large)
• 2 (8-ounce) loaves focaccia bread, cut in half horizontally
• 4 ounces provolone cheese, thinly sliced
• 1/8 teaspoon black pepper

Preparation

1. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Sprinkle 1/4 teaspoon salt over chicken. Add chicken to pan; cook 1 minute on each side or until lightly browned. Add 1/4 cup vinegar; cook 2 minutes or until chicken is done and vinegar is syrupy. Remove chicken mixture from the pan; cover and keep warm. Wipe pan clean with a paper towel.
2. Return pan to medium-high heat; add remaining 2 teaspoons oil. Add bell pepper and onion; saute 7 minutes or until tender. Stir in remaining 1/4 teaspoon salt and remaining 1/4 cup vinegar; cook 1 minute or until vinegar is syrupy.
3. Arrange chicken mixture evenly over bottom halves of bread; top with bell pepper mixture. Arrange cheese over pepper mixture, and sprinkle with black pepper. Top with top halves of bread. Place a cast-iron or heavy skillet on top of sandwiches; let stand 5 minutes. Cut each sandwich into 6 wedges.

For more healthy meal planning made simple, go to www.mealsmatter.org

Dairy Council of California, MealsMatter.org.

Taken from KansasCity.com; source article is below:
Family Meals Matter: Family meals in a flash

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