Taste of Home 2011 by Herald & Review

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September 11, 2011 • www.herald-review.com • Herald & Review

September 13, 2011, 6:30pm Decatur Civic Center General Admission Tickets $10 available in the Lobby at the Herald & Review, 601 E. William Street, Decatur Monday-Friday 8am - 5pm, or in the Civic Center Lobby Tuesday starting at 4:00 pm. Cash and checks only. Doors open at 4:30pm for the Pre-Show Expo.

A publication of the Herald & Review 601 E. William St. Decatur, Illinois 62523 217.421.6983 Fax: 217.421.7965 PUBLISHER Todd Nelson EDITOR Gary Sawyer ADVERTISING DIRECTOR Joel Fletcher LAYOUT ARTIST Laura Kazmer

The entire contents may not be reproduced in any manner, either in whole or part, without permission of the publisher. Advertisements are not endorsements by the publisher. The publisher is not responsible or liable for errors or omissions in any advertisement beyond the paid price of that advertisement. © 2011 To subscribe or questions regarding subscriptions: 217.429.5151 To advertise or questions regarding advertising: 217.421.6920

September 11, 2011 • www.herald-review.com • Herald & Review

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Feed the Family a Home Cooked Skillet Meal in Minutes with NEW Birds Eye® Voila!® Family Size Meals Birds Eye® Voila!® Launches First Option in Category Designed to Serve up to Four Birds Eye® Voila!® announces the expansion of their line of veggiepowered frozen skillet meals with the introduction of “Family Size” dinner options. By giving consumers a dinner option large enough to feed the whole family, Birds Eye Voila! becomes the first brand in the complete bagged meals category to offer a family sized product. The new “Family Size” skillet meals are available in Birds Eye Voila’s best-selling varieties including Alfredo Chicken, Cheesy Chicken and Garlic Chicken. Each bag contains 42 ounces of vegetables, pastas and meats, which can serve up to four family members. “With vibrant Birds Eye® vegetables, quality meats, and tasty flavors in every bag, Birds Eye® Voila!® is a delicious, veggie-

powered meal in minutes the whole family will love.” says Andy Reichgut, vice president of marketing for Birds Eye Voila! “With one Family Size bag of Birds Eye® Voila!®, the whole family gets a first-hand taste of delicious home cooking.” The Birds Eye® Voila!® brand offers consumers a delicious and nutritious home-cooked, skillet meal in minutes. Original sized Birds Eye® Voila!® meals come in a variety of unique and flavorful varieties such as Garlic Shrimp,

Preparation: 1.) Cook pasta and drain. Meanwhile, rinse chicken, pat dry. Cut chicken into 3/4 inch pieces. For sauce, stir together broth, cornstarch, salt and pepper, set aside.

meats as if they were cooked at home from scratch. Consumers can take the time to make garlic chicken from scratch (see recipe below), or they can have a delicious home cooked meal in minutes with Birds Eye® Voila!®.

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Garlic Chicken with Pasta Ingredients: ½ c. chopped onion ½ c. chopped carrots 1 c. yellow corn 1 c. broccoli, chopped 2 cloves garlic, minced 4 oz. corkscrew pasta ¾ lb. boned skinless chicken breast halves 2/3 c. chicken broth 2 tsp. cornstarch ½ tsp. dried oregano, crushed ¼ tsp. dried thyme, crushed ¼ tsp. salt ¼ tsp. pepper 2 tsp. cooking oil

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2.) Spray a cold wok or skillet with non-stick coating. Preheat oven medium heat. Add onion, garlic, oregano and thyme, stir fry for 2 minutes. Add carrots and broccoli, stir fry 2 to 3 minutes. 3.) Remove vegetables. Add oil to wok or skillet, and then add chicken, stir fry 3 to 4 minutes or until no longer pink. 4.) Stir sauce and add to wok or skillet. Cook and stir until thickened and bubbly. Cook for 2 minutes more. 5.) Stir in corn, vegetables and pasta. Cook until heated through. Makes 4 servings.

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September 11, 2011 • www.herald-review.com • Herald & Review

Chex® Party Mix Introduces Chex Party Mix-Change, a FunUpdate on the Holiday Party Tradition Revamp a Standard Cookie Exchange and Create a New Holiday Classic Chex® Party Mix puts a modern spin on the traditional holiday cookie exchange by creating a fun – and easy – way to get ready for the holidays while getting together with girlfriends: the Chex Party Mix-Change. Leave the stress and mess of baking behind and stir up

some fun at the party by making delicious homemade Chex Party Mix recipes that wow crowds and take just15 minutes to make in the microwave. The concept is simple: host a party, asking friends to make enough of their favorite Chex Party

Mix recipe to exchange so that everyone can share. Once the recipes are completed, place the treats in fun, festive DIY packaging to send everyone home happy with an assortment of goodies. More than 70 tasty Chex Party Mix recipes can be made in the microwave in 15 minutes or less, so hosting a Chex Party Mix-Change involves minimal planning and preparation. And, ChexPartyMixChange.com will have just about everything hostesses need to save time and add fun into the party-planning process including, invitations, packaging ideas and shopping lists. “A Chex Party Mix-Change is a sassy way to streamline entertaining season with less work, more fun, and, of course, tons of irresistible snacks to share,” said Liz Mascolo, Chex cereal marketing manager. “And since all recipes can be made in the

Hot Buttered Yum Chex® Mix Ingredients: 2 cups Cinnamon Chex® cereal 4 cups Honey Nut Chex® cereal 1/4 cup butter or margarine 1/4 cup packed brown sugar 2 tablespoons honey 3/4 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 1/4 teaspoon ground cloves 1 teaspoon rum flavoring 2 cups miniature marshmallows Directions: 1.) In large microwavable bowl, place cereals. In 2-cup microwavable measuring cup, microwave butter, brown sugar and honey uncovered on High 2

microwave in just 15 minutes, gal pals have less to do and more time to catch up and celebrate with each other.” Most Chex Party Mix recipes, including the Original recipe, can be made in the microwave with results just as crunchy and flavorful as treats made in the oven. And, to accommodate those who follow gluten-free diets, there are also 20 gluten-free Chex Party Mix recipes available at ChexPartyMix.com. If you’re looking for a fun twist on favorite holiday flavors at your Chex Party Mix-Change, stir up a batch of Hot Buttered Yum Chex® Mix.

minutes, stirring after 1 minute, until mixture is bubbly. Stir in spices and rum flavoring. Pour over cereal mixture, stirring until coated. 2.) Microwave uncovered on High 3 minutes, stirring and scraping bowl after every minute. 3.) Cool slightly; about 5 minutes. Stir in marshmallows. Spread on waxed paper. Store in airtight container. 16 servings (1/2 cup each) Other party pleasing recipes that work well for a Chex Party MixChange include: The Original Chex® Party Mix; Chex® CaramelChocolate Drizzles; Chex® PB and Chocolate Blast; and Chex® Pumpkin Pie Crunch. For additional information and greattasting recipes, visit www.ChexPartyMix.com, or www.ChexPartyMixChange.com.

September 11, 2011 • www.herald-review.com • Herald & Review

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Introducing a New Way to do Sweet… Domino® Organic Agave Nectar — from the makers of Domino® Sugar! The makers of Domino® Sugar are proud to introduce Domino® Organic Agave Nectar — a delicious and natural liquid sweetener that is made from the nectar of a succulent plant called the Agave, native to Mexico. Since agave nectar is a naturally sweet product, and ranks as having a low glycemic index, it makes for a versatile and ideal sweetener that can be used for baking as well as everyday sweetening. Low glycemic index foods are an important part of healthy diets as they help to keep energy levels balanced. In addition, agave nectar is a gluten-free product and it contains no allergens. Domino® Organic Agave Nectar is available in two flavors: Light Agave Nectar and Amber Agave Nectar (Dark). Light Agave Nectar offers a pure sweetness that will not alter the flavor when sweetening beverages or recipes. It can be used to sweeten hot beverages like coffee and teas, and dissolves easily in cold drinks such as lemonades and smoothies. Light Agave Nectar can be used for baking desserts that are light in color such as vanilla cake, muffins and cheesecake. Amber Agave Nectar has a slightly thicker consistency than Light Agave Nectar and adds a more caramel-like flavor to foods. It is ideal for sweetening breakfast foods like pancakes, oatmeal or cereal. The richer flavor of Amber

Agave Carrot Muffins

Ingredients: 1 cup Domino® Organic Amber Agave Nectar 4 large eggs 1 cup canola oil 3 cups shredded fresh carrots 2 1/4 cups whole-wheat flour 1 tsp. baking soda 1 tsp. baking powder 2 tsp. cinnamon 1/2 tsp. salt

Directions: Preheat oven to 350° F. Prepare three 12-cup muffin pans with liners. In a large bowl, combine agave, eggs and oil; beat well. Stir in carrots. In separate bowl, combine dry ingredients. Blend in batter.

Agave Nectar makes it delicious for baked goods that have a darker color like brownies, chocolate cake and cookies. It is also delicious for BBQ sauces and salad dressings. Both Domino® Organic Light and Amber Agave Nectar are sold in either 23.5 oz. or 11.75 oz. net weight bottles. (Agave nectar, like honey, is sold by weight, not by volume.) The sweetness of either Domino® Organic Light Agave Nectar or Amber lends itself perfectly for baking and cooking recipes. Since agave nectar is a liquid, it will incorporate easily into favorite desserts. When converting recipes that call for granulated sugar, follow this conversion: 2/3 cup Light Agave Nectar = 1 cup Granulated Sugar, reduce other liquids by 1/4 to 1/3 cup 2/3 cup Amber Agave Nectar = 1 cup Brown Sugar, reduce other liquids by 1/4 cup Discover baking tips plus delicious recipes using Agave Nectar, such as Agave Lime Marinade, Peanut Butter and Banana Agave Smoothie, Two Agave Cheesecake and Agave Sweet and Creamy Fruit Dip at: dominoagave.com

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@ Pour into prepared pans. Fill cups only half-way to ensure proper baking. Bake 2225 minutes until the center of the muffin springs back when lightly touched. Makes 30 muffins. Domino® Sugar is a leading brand of all natural, pure cane sugar in America. It is part of the Domino Foods, Inc. family of products that include: Domino® Sugar and C&H® Sugar. Each brand has its own rich history that spans over 100 years–Domino® Sugar in the Northeast and C&H® Sugar in the Western part of the country. Domino Foods, Inc. is proud to offer bakers in America a variety of fine quality pure cane sugar products and the natural sweetener, Domino® Organic Agave Nectar–for all sweetening needs.

Cooking Class Schedule & More This season join our classes as we learn to prepare Italian Delights, Special Fish and Seafood dishes and Succulent Fall Pork and Apple dishes. Our recipes are made with products carried at Haines & Essick. We think you will find them easy and delicious. Join us for samples on Saturdays! Stop by our booth and sign-up for our 2011 cooking classes.

130 E. William St. Decatur, IL 429-4374

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September 11, 2011 • www.herald-review.com • Herald & Review

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September 13, 2011, 6:30pm Decatur Civic Center Doors open at 4:30pm for the Pre-Show Expo ~ General Admission Tickets $10 ~ Available in the Lobby at the Herald & Review 601 E.William Street, Decatur M-F 8am - 5pm

Special thanks to the following business who helped with our stage setup. Decatur Memorial Hospital - Presenting Sponsor Appliance Mart - a division of Phil Flaugher Electric Corp. Haines & Essick,The Gathering Place - On stage assistance Zips Flowers by the Gate - On stage floral arrangements.

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September 11, 2011 • www.herald-review.com • Herald & Review

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September 11, 2011 • www.herald-review.com • Herald & Review

Bakers, start your ovens The holidays are a key time for baking, whether you are hosting the family get together, bringing a hostess gift for a party, or plan on giving dessert treats as presents. Yet, holiday baking can leave some feeling intimidated at the thought of toiling away for hours in the kitchen. Make this year’s holiday baking enjoyable, by having a few quick and delicious recipes in your repertoire. Pies are always popular, and are easy to make ahead so they are ready when you need them. A perennial favorite that always impresses and can be prepared in no time, is the Eggland’s Best

Amazing Pecan Pie. The recipe infuses the flavors of the holiday season and calls for less than 10 ingredients, including a pre-made pie shell, to save you time. “The Amazing Pecan Pie is one of my favorite go-to recipes to make during the holiday season,” said Barbara Seelig Brown, Chef and Cookbook Author of Stress Free Cooking. “It is so easy to whip up that I usually make a couple of pies at once and freeze them, so I have desserts on hand for company, or to give out as holiday gifts.” Another tip Barbara recommends for baking is to use high-quality ingredients that will help ensure your dishes come out perfectly every time. “Eggs are an essential ingredient in baking, which is why I only use Eggland’s Best eggs. Not only are they consistently fresh so they tend to perform better in recipes, but also offer superior nutrition, with less saturated fat than ordinary eggs,” said Barbara Seelig Brown.

Amazing Pecan Pie Ingredients: 3 Large Eggland’s Best eggs, lightly beaten 1 cup Dark Corn Syrup 2/3 cup Sugar 1/3 cup Butter, melted 1 teaspoon Vanilla Extract ¼ teaspoon Salt 1 cup Pecans, halved 1 9-inch Pie Shell, unbaked Preparation: In medium bowl, whisk together eggs, corn syrup, sugar, butter (melted and cooled), vanilla and salt until well blended. Evenly arrange pecan halves over bottom of pie shell. Carefully pour egg mixture over pecans. Bake in preheated 350° F oven until filling is set, and crust is brown, about 45 to 50 minutes. Cool on wire rack.

For more information, cooking tips and recipes, visit www.egglandsbest.com.

Makes 12 servings Nutritional Facts 1 Serving: Calories 311; Fat 16g (45.5% calories from fat); Protein 3g; Carbohydrate 41g; Dietary Fiber 1g; Cholesterol 58mg; Sodium 252mg. About Eggland’s Best Eggland’s Best is the No. 1 branded egg in the U.S. and contains less saturated fat, double the Vitamin D and omega-3 fatty acids, as well as 10 times more vitamin D as ordinary eggs. The distinctive “EB” stamp on the shell assures consumers that the eggs meet the highest standards of taste, nutrition and quality. Eggland’s Best hens are fed a strictly controlled, high-quality, all-natural, all-vegetarian diet without added hormones, antibiotics or steroids of any kind. EB eggs are available in large, extra large, jumbo, cage free and organic varieties, and are certified as Kosher.

Chilequiles From the Gallo Family recipe book

Ingredients: 4 cups shredded cooked chicken or turkey 2 cups prepared salsa verde (about two 7-ounce cans) or tomatillo salsa 1 cup Mexican crèma or sour cream 1/2 cup heavy cream 12 (6-inch) fresh corn tortillas, cut into 1/4inch-wide strips (storebought or homemade) 4 cups (1 lb.) shredded Mexican cheese, such as Monterey Jack or Chihuahua Chopped cilantro for garnish Prepared salsa verde and crèma can be found in most grocers’ Hispanic food aisles.

Directions: Preheat oven to 350°F. Arrange half the chicken in a 9x13-inch pan. Top with half the salsa verde. Mix crèma and heavy cream together and spread half over the salsa. Top with half the tortilla strips and half the shredded cheese. Repeat the process. Bake, uncovered, for 45 minutes or until browned and bubbling. To serve, let cool slightly, then cut into squares and garnish with chopped cilantro. Yield: 8 servings Prep time: 10 minutes Cook time: 45 minutes This crowd-pleasing casserole is wonderful for a weekend brunch or a casual supper. To save time, use a rotisserie chicken or leftovers from a turkey dinner. Serve it with a green salad, fresh fruit, and a chilled glass of Gallo Family Vineyards’ Moscato.

Celebrate the Change in Seasons With a Change in Menus Fall is a wonderful time of year to gather with friends and family. The cooler days and colorful foliage make a dramatic backdrop for even the most casual get-togethers. This change in our surrounding elements instinctually inspires us to replace the fire of the grill with the heat of the oven to create rich and savory foods for entertaining with friends. “Our family loves to cook and as the weather transitions out of the warm summer months, the dishes that we prepare change as well,” says Stephanie Gallo, a third generation Gallo family member. “I love comfort foods in the fall. I’ll make dishes filled with deep and rich flavors, but always really simple. They are very warming to the palate and get us excited about the cooler months ahead.” To celebrate the fall, Gallo Family Vineyards opens its family recipe book with a delicious update on a classic comfort dish – the casserole – with its chilequiles recipe. This easy to prepare main dish offers delightful savory flavors with its base of chicken and cheese and features an unexpected layer of fresh herbs and spice with the addition of chopped cilantro and spicy salsa. Try serving this flavorful

casserole dish with Gallo Family Vineyards’ light bodied Moscato. The sweeter, aromatic notes of the wine provide a delicious and wellbalanced pairing for your guests’ enjoyment as they welcome fall. Gallo Family Vineyards stands behind every bottle of wine it produces with the Best Taste Promise. If you are not completely satisfied with the quality of the wine that you’ve chosen to share with your guests, Gallo Family Vineyards invites you to share your thoughts at their official website. It’s just one of the many ways Gallo Family Vineyards maintains it 75 year tradition of producing the highest quality wines at a reasonable price. For more information about Gallo Family Vineyards, please visit www.GalloFamily.com or www.Facebook.com/GalloFamilyVi neyards.

Basic Whole Grain Cookies Ingredients: 1/2 cup butter 1/3 cup + 1 tablespoon sugar 1/3 cup brown sugar, packed 1/2 teaspoon salt 1/4 teaspoon baking soda 1/2 teaspoon baking powder 1 teaspoon vanilla extract 1 large egg 3/4 cup King Arthur 100% White Whole Wheat Flour or Premium Whole Wheat Flour 3/4 cup quick rolled oats 2 tablespoons orange juice 2 cups chips, nuts, and/or dried fruit Directions: Beat together the butter, sugars, salt, baking soda, baking powder, and vanilla until well combined. Add the egg, beating till smooth.

Scrape the sides of the bowl, and beat again until smooth. Add the flour and oats, beating to combine. Beat in the orange juice, then the add-ins. Cover the cookie dough, and refrigerate until thoroughly chilled; at least several hours, or overnight. When you're ready to bake, preheat the oven to 375°F. Lightly grease (or line with parchment) two baking sheets. Drop the cookies by the traditional teaspoonful (about 2 measuring teaspoons, about a 1" ball) onto the prepared baking sheets, spacing them about 2" apart. If the cookie dough has been refrigerated, bake the cookies for 13 to 14 minutes, until they're a very light golden brown, and a bit darker around the edges. For non-refrigerated dough, bake for about 11 minutes. Remove them from the oven, and cool right on the baking sheets. Yield: about 5 dozen small cookies.

Cookies get healthier with whole grains Whole grains are an important part of a healthy diet, but sometimes they’re a challenge to incorporate into your daily menu. Once you’ve made the decision to include more whole grains in your diet, the easiest place to start might be – perhaps surprisingly – with cookies. After all, who doesn’t indulge in cookies? According to King Arthur Flour Whole Grain Baking, “Studies show that when American bakers turn on the oven, they’re more likely to bake cookies than anything else.” Cookies are sweet and flavorful, full of chips and nuts, candy and dried fruit. And that’s why they’re so easy to convert to whole grain. Exchange whole wheat flour for some of the all-purpose flour in a cookie laden with dark brown sugar, butter, toasted pecans, and chocolate chips, and no one will be the wiser. “Our best hint: Let the baked cookies rest for 24 hours, at room temperature, before serving,” says Susan Reid, editor of The Baking Sheet at King Arthur Flour. “This rest gives the bran a chance to soften, lessening the ‘gritty’ mouthfeel some folks get from whole wheat.” These cookies are a great way to convince yourself (and your family) that baking with whole grains can

be a tasty experience. Once you give them a try, you’ll look for reasons to bake with whole grains. More delicious whole grain recipes are available at kingarthurflour.com. Whole-Grain Cookie Tips • In plain-textured and/or lightcolored cookies, exchanging the allpurpose flour for whole wheat flour produces a noticeable but pleasant change. To temper the sometimes “tannic” flavor of the whole wheat, add 2 tablespoons orange juice per cup of flour if the recipe calls for liquid (milk or water). • In “craggier” cookies, substituting up to 50 percent whole wheat for the all-purpose flour is almost unnoticeable. Substituting 100 percent whole wheat, with no allpurpose flour, often works well, though we can’t guarantee it for every recipe. • If your cookie recipe directs you to chill the dough, do it! Chilling will create a more tender, lightertextured cookie that won’t spread too much when baking.

September 11, 2011 • www.herald-review.com • Herald & Review

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FLAVORFUL PORK PAIRINGS Pork’s versatility brings exciting flavors to the forefront Next time you’re searching for flavor inspiration in the kitchen, take a closer look at your favorite cut of pork. Whether you’re planning a festive party or a relaxed weeknight meal, pork’s versatility makes it a go-to for quick, delicious dishes in a spectrum of vibrant flavors. Pork chops with applesauce is tried and true, but what about pairing a juicy roast tenderloin with ginger and soy sauce? No matter the occasion, pork is the perfect mate for all your favorite flavors—and some flavors you might never expect. Succulent tenderloins pair with sweet and savory glazes like honey and sesame, but are also suited for more tart and intense flavors like a refreshing pickled onion relish or a cocoa and coffee rub. And because many cuts, like pork tenderloin, chops and loin roasts can be cooked up in less than 30 minutes, pork pairs perfectly with your busy schedule too. And… have you heard? The USDA lowered its temperature recommendation for pork. For juicy, tender meat, cook loins, chops and roasts to 145° F with a three minute rest time. This temperature will yield a product that’s typically pinker in color and juicier than any pork you’ve ever made. Give the new temperature a testrun with this Honey Sesame

Tenderloin. Roast up a couple for a satisfying, crowd-pleasing meal, or a playful dinner for two with tasty leftovers. For more versatile pork recipes and time-saving tips, visit PorkBeInspired.com or Facebook.com/PorkBeInspired. Follow the National Pork Board on Twitter @AllAboutPork. About the National Pork Board The National Pork Board has responsibility for Checkoff-funded research, promotion and consumer information projects and for communicating with pork producers and the public. Through a legislative national Pork Checkoff, pork producers invest $0.40 for each $100 value of hogs sold. The Pork Checkoff funds national and state programs in advertising, consumer information, retail and foodservice marketing, export market promotion, production improvement, technology, swine health, pork safety and environmental management.

Honey Sesame Tenderloin sugar; place sesame seeds on another plate. Roll tenderloin in honey mixture to coat evenly, and then roll in sesame seeds. Place in shallow pan and roast for 20-27 minutes, until internal temperature reads 145 degrees Fahrenheit, followed by a 3minute rest time. Slice to serve. Serves 4 Serving Suggestions: Pork tenderloins are often packaged two to a bag; plan a Cooking Directions: Place tenderloin in self-sealing meal another night with pork medallions or bag; add soy sauce, garlic, tenderloin kabobs. ginger and sesame oil; seal bag and toss to mix thoroughly. Nutritional: Calories: 311 calories Refrigerate 2-24 hours. 28 grams Heat oven to 450 degrees F. Protein: Fat: 8 grams Remove tenderloin from Sodium: 830 milligrams marinade, discarding Cholesterol: 65 milligrams marinade. On a shallow plate Saturated Fat: 2 grams mix together honey and brown Carbohydrates: 32 grams

Ingredients:

1 pork tenderloin, (about one pound) 1/2 cup soy sauce 2 cloves garlic, crushed 1 tablespoon ginger root, grated 1 tablespoon sesame oil 1/4 cup honey 2 tablespoons brown sugar 4 tablespoons sesame seeds

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April 25, 2010 • www.herald-review.com • Herald & Review

Shake the Salt Habit And take control of your favorite recipes. Before you reach for the salt shaker, consider this: according to the Mayo Clinic, the number-one health threat for both men and women is heart disease. And a big

part of preventing heart disease is reducing the amount of sodium, or salt, in your diet. So, how can you eat better without sacrificing flavor? Think fresh. The less processed the food you eat, the better; processed foods (canned soup, frozen entrees and other prepared items) tend to be high in sodium. Instead, load your grocery cart with fruits and vegetables; lean meat, fish and skinless poultry; low fat or fat free dairy products; and whole grains and pastas. Taste as you cook. When a recipe calls for salt “to taste,” don’t just automatically dump it in. Use salt sparingly as you taste your food at various cooking stages. If you’re

used to that salty taste, give it some time; your palate will soon adjust to foods that contain less or no salts. Use herbs. Either fresh or dried, herbs enhance foods’ flavor without sodium. Try basil, oregano, parsley, dill, onion or garlic powder, freshly ground or cayenne pepper. Citrus is another flavor-booster. Try grating lemon zest, or add citrus juice to finished dishes. Cook with stock. A great way to add flavor to pasta, rice, potatoes, and meat dishes is to cook them in or with a lower sodium stock (chicken, beef/meat, seafood, or vegetable), a healthier choice than high-sodium bouillon cubes or canned broth. If you make your own stock, keep extra in the freezer to always have some on hand. Load your pantry with prepared stock, being sure to choose a brand that’s lower in sodium and as close

to homemade as possible. Kitchen Basics stocks contain even less sodium than the leading reducedsodium broth. Kitchen Basics Real Cooking Stocks are slowly simmered from meat, bones, vegetables & herbs... and just like homemade these stocks are ALL NATURAL without added MSG, chemicals, fillers or excess salts. A great pantry addition for soups and meals or to flavor your favorite fall vegetables. Whether you are controlling ingredients for weight loss, heart health, renal health, to avoid certain foods due to allergies or to simply stay true to your culinary basics... Kitchen Basics Stocks enable ingredient conscious cooks to control the sodium level without over seasoning. Try this fantastic recipe for Asparagus Risotto and see how using wonderful ingredients can add flavor without having Submitted By: Chef Edward Marlier to pile on the salt!

Asparagus Risotto

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Ingredients: 1 pound asparagus 4 Tbsp butter 1/2 cup chopped onion (or shallots) 1 cup arborio rice 1/2 cup dry white wine 32oz. carton Kitchen Basics Unsalted Chicken Stock 1/2 cup freshly grated Parmesan cheese ¼ cup freshly shaved Parmesan cheese ¼ cup cooked bacon, cut into small trips (pancetta) Directions: Prepare the asparagus by breaking off discarding the tough ends (about the last inch of the spear). Cut into 1 to 1 1/2-inch pieces. Bring a saucepan with a quart of water to a boil. Blanch the asparagus pieces for 2 minutes. Remove the asparagus pieces to an ice water bath to shock the asparagus into a vibrant green color and to stop the

cooking. Drain and set aside. In a 3 or 4 quart saucepan, heat 3tbsp. butter on medium heat. Add the onions and cook until translucent. Add rice and cook for 2 minutes more, stirring until nicely coated. While the onions are cooking, bring the stock to a simmer in a saucepan. Add the wine. Slowly stir, allowing the rice to absorb the wine. Once the wine is almost completely absorbed, add stock to the rice 1/2 cup at a time until the liquid is almost completely absorbed. Stir often to prevent the rice from sticking to the bottom of the pan. Continue cooking and stirring rice until the rice is tender, but still firm to the bite. Remove from heat. Gently stir in the grated Parmesan cheese, the remaining butter, and the asparagus. Garnish with bacon and shaved parmesan and serve immediately. Serves 6.And for more recipes go to www.kitchenbasics.net.

September 11, 2011 • www.herald-review.com • Herald & Review

Sweet and Spicy Apricot Chicken Ingredients: 2 bags Success® Rice (any variety) 2 Tbsp olive oil, divided 1 lb boneless, skinless chicken breasts, cut into small strips ¼ tsp salt ¼ tsp black pepper 1 pkg (16 oz.) broccoli slaw ½ cup carrots, cut in matchstick strips 2 Tbsp light soy sauce 1 tspground ginger 1 tspcayenne pepper ½ tsp red pepper flakes, optional ¾ cup apricot preserves ¼ cup water Directions: Prepare rice according to

package directions. Heat 1 tablespoon oil in large nonstick skillet over medium-high heat. Lightly season chicken with salt and pepper and add to skillet. Sauté for 5 minutes, stirring occasionally until cooked through. Remove and set aside; cover to keep warm. Heat remaining oil and add broccoli slaw and carrots; sauté for 3 minutes. Push vegetables aside and add soy sauce, spices, preserves and water to skillet. Stir in chicken, bring to boil and simmer to heat through. Serve over hot rice.

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SUCCESS RICE The next time you’re looking for a healthy and affordable ingredient, think Success® Rice. It is a versatile and inexpensive anchor for any meal and provides numerous health advantages to go along with its more flavorful qualities. Success Rice boasts a variety that is convenient and tastes great. Whether your favorite dish calls for white rice or you’re craving the nutty flavor of brown rice or looking for something a little more exotic like jasmine or basmati rice – Success Rice has it all in a convenient to use boil-in-bag. Ready in just 10 minutes, Success White Rice is the ultimate in convenience as no measuring is required. There is no mess, and the

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product can be prepared on the stove or the microwave. Success White Rice is available in a variety of sizes. And don’t forget Success White Rice is a complex carbohydrate making it as good for you as it is delicious. In addition to the numerous health benefits of Success Brown Rice, the chewy texture and nutlike flavor provide a tasty alternative from other rice products. When cooked, this 100 percent whole-grain brown rice can be used in a variety of recipes from salads, soups, main entrees to desserts just like white rice. And best of all, it cooks 10 minutes, one-fourth the time of the long-cooking variety without giving up any of the nutritional value. Looking for extra flavor? Success Rice offers the only jasmine and basmati rice in a nomeasure, no-mess boil-in-bag. This premium imported rice is the perfect accompaniment for Asian, Middle Eastern and traditional dishes. It cooks in 10 minutes and is guaranteed perfect every time. For tasty and affordable recipes, check out SuccessRice.com

This year West Bend® celebrates its 100th anniversary in the same city it is still headquartered: West Bend, Wisconsin. To help commemorate its century of quality, value and innovation in electric kitchen appliances, the brand is launching a new line sub-branded West Bend® Platinum EditionTM. 74206 - West Bend® Platinum EditionTM Convection Countertop Oven • Fits most popular frozen pizzas; bakes a pizza in the same amount of time a kitchen oven preheats • Convection fan circulates air to help cook food evenly • Perfect for baking roasting a 5lb+ chicken or for baking desserts. 74106 - West Bend® Platinum EditionTM Standard Countertop Oven 72400 - West Bend® Platinum EditionTM Non-Stick Electric Skillet • Large capacity, preheats to maximum temperature in less than 5 minutes

• Remove plug and the skillet is dishwasher safe 6125 - West Bend® Platinum EditionTM 2-in-1 Reversible Grill/Griddle • Space-saving appliance quickly cooks meat on the grill side, or reverse and evenly cook pancakes on the griddle • Removable parts are dishwasher safe The 2011 West Bend® Platinum EditionTM product line features impressive heat-up performance, brushed stainless steel accents, and easy clean up; together the line meets the demands of busy cooks. Learn more about how to cook healthy meals at home using West Bend® products online at westbend.com. Cook up your family traditions while enjoying this family favorite recipe:

Gary’s Citrus-Honey Glazed Pork Chops Serving Size: 6 Prep | Total Time: 30 min.|45 min.

Ingredients: 6 center cut pork chops 4 tablespoons vegetable oil 4 tablespoons flour ½ teaspoon iodized salt ¼ teaspoon finely ground pepper 1/8 teaspoon paprika 1/8 teaspoon granulated garlic 1 - 15 oz. can mandarin oranges ¼ cup honey 1 lemon 1 tablespoon Dijon mustard ½ cup green onions, sliced

Directions: In a small bowl, combine the flour, salt, pepper, garlic, and paprika. Pat the pork chops dry with a paper towel. Preheat the West Bend® Platinum EditionTM Non-Stick

Electric Skillet to 375ºF and add the oil. While the oil is heating, toss dredge the pork in the seasoned flour. Place the pork chops in the skillet and sear until golden, about 3 minutes. Turn the chops over and sear for about 2 more minutes. Add the juice from the lemon and the mandarin oranges, honey, and Dijon. Reduce the heat to 200ºF and simmer the chops in the sauce for 15 minutes. Garnish with the mandarin orange and green onion and simmer the chops in the sauce for 15 minutes. More details about the brand’s core product line, from slow cookers, skillets and breadmakers to coffeemakers, Stir Crazy® popcorn makers and ice shavers can be found online at westbend.com. ©/® West Bend - West Bend Housewares, LLC.