Relish - Relish

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JAN/FEB 2020

Wake Up Your Oatmeal page 6

Fiesta Taco Cups page 9

Shortcut Chicken Lasagna page 10

Beef Pot Pie, page 14

Quick & easy versions of winter classics with a lighter spin

Comfort CRAVINGS

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First Bite JAN/FEB 2020 • relish.com

COVER BY MARK BOUGHTON PHOTOGRAPHY / STYLING BY TERESA BLACKBURN; BROWNIES BY CALLIE BLOUNT; TIFFANI THIESSEN BY GREGG DEGUIRE/WIREIMAGE/GETTY IMAGES; NUTRITION BY SHELLEY MOENCH-KELLY

ON SHELVES Lindsay Snack and Go! Olives ($3/4 cups) are packed in individual-serving cups with no liquid, for no-mess savory snacking. Available in four varieties, including pimiento-stuffed Spanish manzanilla and pitted Greek olives.

Green Giant Grilled and Marinated Veggies ($5) make easy side dishes and a great base for nutritious main dishes. Toss the grilled zucchini with tomato sauce, Italian dressing or balsamic vinegar. Or try the marinated mushrooms in tacos, pasta or salads. Also available in marinated eggplant, peppers and zucchini.

DID YOU KNOW? January is National Slow Cooker Month.

Get the most out of yours with these tips: • FIND THE FLAVOR Often, texture and flavor are developed before and after slow cooking, via browning, sauteing or broiling.

Don’t skip steps!

• DON’T PEEK Each time you open the lid during the cooking process will add 15 to 20 minutes to the cook time, so resist the urge, unless the recipe instructs it.

• TURN IT DOWN In general, cooking on the LOW setting typically yields the tastiest results. And when it comes to chicken recipes, the HIGH setting is not recommended unless you enjoy dry meat.

MORE RECIPES AND IDEAS! Visit Popkitchen.co YouTube.com/c/popkitchen @popkitchen @popkitchenfromparade popkitchenfromparade

BROWNIES with Benefits Preheat oven to 350°F. Line bottom of 8-inch square pan with parchment paper; coat with cooking spray. In a large bowl, whisk together 1⅓ cups all-purpose flour, ¾ cup unsweetened cocoa powder, ½ tsp salt and ¼ tsp baking powder.

In a medium bowl, whisk ½ cup sugar and 4 room temperature eggs until sugar dissolves.

Stir in 2 tsp vanilla extract and ½ tsp espresso powder (optional). With an electric mixer, cream together 6 Tbsp unsalted butter, ½ cup sugar and 1 cup light-brown sugar on medium until combined. Add ½ very ripe avocado, pureed in a blender until smooth; mix well. Beat in egg mixture. Reduce speed to low and mix in 4 oz semisweet chocolate chips, melted and 1 oz unsweetened chocolate, melted. Stir in flour mixture. Pour into pan; bake 50 to 60 minutes, until a toothpick inserted into center comes out clean. Let cool before cutting.

Makes 9

Actress and cookbook author Tiffani Thiessen’s chocolatey treat has a nutritious secret: avocado!

Recipe adapted from Pull Up a Chair © 2018 by Tiffani Thiessen. Reprinted by permission of Houghton Mifflin Harcourt.

CONTACT US Send mail to Relish, 2451 Atrium Way, Suite 320, Nashville, TN 37214, call 800-284-5668 or email relish@amgparade.com 3

meals, multiplied

TRIPLE Play

A simple pot roast yields three tasty meals you’ll savor all winter long

SUPPER #1:

Beef Pot Roast with Vegetables

2 (2-lb) boneless beef chuck shoulder roasts 2½ tsp salt, divided ½ tsp pepper 2 Tbsp extra-virgin olive oil 4 cloves garlic, roughly chopped 4 stalks celery, cut into 2-inch pieces 1 medium yellow onion, cut into 2-inch pieces 2 Tbsp tomato paste 3 cups low-sodium beef broth ½ lb mushrooms, halved 4 large carrots, peeled and cut into 2-inch pieces 1 lb red potatoes, cut into 2-inch chunks 2 Tbsp chopped flat-leaf parsley Warm Thai Noodle Salad with Beef and Fresh Herbs page 14

1. Preheat oven to 350°F. (See

directions on page 12.)

2. Season beef all over with 2

tsp salt and pepper. Heat oil in a (5- to 6-qt) Dutch oven over medium-high. Brown (Continued on page 12)

4

NOODLE SALAD BY MARK BOUGHTON PHOTOGRAPHY / STYLING BY TERESA BLACKBURN; POT ROAST BY ISTOCK

Perfect for a Sunday supper, this classic can be made in the oven or slow cooker.

healthy table

No-Snooze OATMEAL

Ten sweet and savory ways to make your daily bowl anything but boring

BLACK FOREST Dark chocolate chunks + dried cherries + vanilla extract THE ELVIS Sliced banana + chopped bacon + peanut butter swirl ALMOND JOY Shredded coconut + chopped almonds + chocolate chips CINNAMON RAISIN BREAD Raisins + cinnamon + wheat germ BERRY BLAST Vanilla extract + blueberries + sliced strawberries SAVORY BACON-MAPLE Bacon + maple syrup + crushed walnuts GREEN EGGS & HAM Baby spinach + ham + fried egg + Parmesan cheese PUMPKIN PECAN Pumpkin puree + pumpkin pie spice + chopped pecans SAVORY SHROOMS Cooked mushrooms + thyme + salt THE CALIFORNIAN Sliced avocado + chopped tomato + bacon

Oatmeal isn’t just a filling breakfast (or snack), it also has plenty of health benefits. The soluble fiber in oatmeal aids in weight loss and helps lower cholesterol. In fact, according to the Cleveland Clinic, eating 1½ cups of cooked oatmeal each day can lower blood cholesterol levels by 5 to 8 percent. High cholesterol can lead to the buildup of plaque in the blood vessels, which increases your risk for heart attack, stroke and coronary artery disease.

6

MARK BOUGHTON PHOTOGRAPHY / STYLING BY TERESA BLACKBURN

HEART-SMART START

© 2019 Tyson Foods, Inc.

party time

Crowd PLEASERS These appetizers will command all the attention at your next get-together Sausage Biscuit Pull-Apart Loaf Everyone will scramble for a bite of this addictive bread. Swap in crumbled bacon for the sausage, if you like.

1 (16.3-oz) can refrigerated biscuits (like Grands!) ¼ cup unsalted butter, melted 8 oz mild country sausage, cooked and crumbled (like Jimmy Dean) 2 oz sharp cheddar cheese, shredded (about ½ cup) 2 oz Parmesan cheese, shredded 1. Preheat oven to 325°F. Lightly coat a 9 x 5-inch loaf

pan with cooking spray.

2. Place biscuit dough rounds on a work surface.

Using a rolling pin, roll biscuits to ¼-inch thickness.

Brush one flattened biscuit with a small amount melted butter; sprinkle with 1 Tbsp of sausage and about 1 Tbsp each of cheddar and Parmesan. Top with a second flattened biscuit; lightly press to compress. sprinkle with about 1 Tbsp each of cheddar and Parmesan. Pick up biscuit stack by 2 opposite edges.

Place in loaf pan, with edges of stack resting along the sides of the loaf pan, so it’s in a taco shape (it won’t go all the way up sides).

4. Repeat with remaining biscuits (you’ll have 4

stacks), filling loaf pan.

5. Sprinkle top of loaf with remaining sausage and

cheese; bake until golden brown, about 30 to 35 minutes. Cool 10 minutes before serving. Makes one 9 x 5-inch loaf. Serves 8 Per serving: 372 cal, 21g fat, 52mg chol, 14g prot, 32g carbs, 5g sugar, 1g fiber, 1,201mg sodium Excerpted from Breakfast by the Editors of Extra Crispy.

Copyright © 2018 Oxmoor House. Reprinted with permission from TI Inc. Books, a division of Meredith Corporation. New York, NY. All rights reserved.

8

MARK BOUGHTON PHOTOGRAPHY / STYLING BY TERESA BLACKBURN (2)

3. Brush with a small amount of melted butter;

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Chicken Taco Cups

Skip the messy taco bar and serve these pre-assembled snacks from fortheloveofcooking.net blogger Pam Nelson.

2 cups cooked, chopped chicken ½ cup black beans, drained and rinsed 2 Tbsp cotija or feta cheese 2 Tbsp green onions, diced 2 Tbsp cilantro, chopped Juice from ½ a lime 2 Tbsp sour cream, plus more for drizzling 2 Tbsp salsa Salt Pepper 3 (10-inch) flour tortillas ž cup refried beans ž cup shredded cheddar cheese Additional toppings: diced tomato, diced avocado 1. Preheat oven to 425°F. Coat a muffin tin with nonstick cooking spray.

2. In a large bowl, mix chicken with black beans, cotija cheese, most of the green onion and cilantro, lime juice, 2 Tbsp sour cream and salsa. Mix until evenly combined. Season with salt and pepper.

3. Use a biscuit cutter (or a glass and a knife) to cut out four 3-inch circles from each tortilla. Place 1 circle into each muffin cup. Add 1 Tbsp refried beans; top with chicken mixture. Sprinkle each cup with 1 Tbsp cheddar cheese.

4. Bake 15 minutes or until tortillas are crisp. Top with sour cream, tomato, avocado and remaining green onion and cilantro. Makes 12 cups Per serving: 208 cal, 9g fat, 29mg chol, 13g prot, 19g carbs, 1g sugar, 4g ďŹ ber, 279mg sodium

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Low-Carb & LUSCIOUS! This delicious, zero-fuss, noodlefree “lasagna” is perfect for people experimenting with the keto diet in 2020—or for anyone who wants to cut back on carbs.

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The keto diet is a high-fat, low-carbohydrate way of eating that encourages your body to burn stored body fat for energy. Research suggests that for some people, the keto diet can rev metabolism, banish hunger and improve blood sugar control in people with diabetes. Talk to your doctor before trying the keto diet.

Lazy Lasagna Chicken 4 (8-oz) boneless, skinless chicken breasts 2 Tbsp olive oil ½ tsp salt ¼ tsp pepper ¼ cup ricotta cheese 1 large egg 2 Tbsp grated Parmesan cheese ½ cup marinara sauce ½ cup (2 oz) shredded mozzarella cheese 2 Tbsp fresh basil, cut into ribbons 1. Preheat oven to 375°F.

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2. Place chicken breasts on a

sheet pan at least 1 inch apart.

Brush both sides of chicken with oil. Season both sides with salt and pepper.

3. In a small bowl, mix together

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the ricotta and egg, then stir in the Parmesan. Spread evenly over chicken breasts.

4. Top each piece of chicken

with 2 Tbsp marinara sauce, then sprinkle with 2 Tbsp mozzarella.

5. Bake 23 to 28 minutes, until

cooked through. Top with fresh basil. Serves 4 Per serving: 613 cal, 31g fat, 266mg chol, 75g prot, 6g carbs, 3g sugar, 1g fiber, 802mg sodium

TIP Serve over cooked zucchini noodles or spaghetti squash.

Excerpted from The Wholesome Yum Easy Keto Cookbook copyright © 2019 by Maya Krampf.

Used by permission of Harmony Books, an imprint of Random House, a division of Penguin Random House LLC. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.

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beef, flipping once, until deep golden brown on both sides, about 10 minutes. Transfer to a plate. Add garlic, celery and onions to pot and cook 2 to 3 minutes. Stir in tomato paste and cook 1 minute more. Stir in broth, mushrooms and ½ tsp salt. Arrange beef, garlic, celery, onions and mushrooms in Dutch oven.

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cooking liquid and half of beef for later use. (See additional recipes.) Spoon off and discard fat. Using two forks, break up the remaining beef into large chunks. Gently stir in parsley and serve, with vegetables and remaining pan juices spooned over the top. Serves 4 (+ beef for two additional recipes).

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with lid and place in oven.

Cook until beef is almost tender, about 2 hours. Uncover and stir in carrots and potatoes.

Cover again and cook until beef and vegetables are very tender, about 1 hour more.

(Continued on page 14) 12

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