Taste of Home 2011

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Wednesday, March 30, 2011 The Progress-Index, Petersburg, VA

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W

elcome to the Spring Taste of Home Cooking School!

We’re so excited to share this fun, entertaining show with you.

With spring in full bloom, cooks are looking for new ways to share fresh ingredients with family and friends. Tonight, you’ll learn ten irresistible recipes you can easily recreate at home.

Our Culinary Specialist will toss in some tips and techniques while teaching these new recipes, so you’ll be sure to walk away from this event with new knoweldge and skills.

Before the show begins, check out your valuable gift bag: your local sponsors have provided products and coupons just for you. And make sure you enter for the chance to win one of the many door prizes.

Taste of Home is the world’s #1 cooking magazine with 16 million passionate readers. Cooks across the country count on Taste of Home for delicious, home-style dishes their families will love. Enjoy 75+ recipes in every issue - all made with everyday ingredients! Included in tonight’s gift bags is our special Cooking School edition of Taste of Home - created especially for our Cooking School attendees!

TASTEOFHOME.COM You can find more information on all of our products on TasteofHome.com, the heart of the Taste of Home online family. Join us and explore over 40,000 delicious, everyday recipes. You’ll connect with an amazing community of home cooks like you, swap recipes and make new friends and learn from our how-to videos.

I’ve been cooking all my life. The Taste of Home E-NEWSLETTERS Cooking School has Stay inspired with over ten free newsletters frommore Taste of made my cooking Home, ranging from“Recipe of the Day”to“Quick Dinners.” fun and easier!

Our newsletters offer a wealth of recipes, tips and ideas Jane Smith to get you cooking. Check out www.TasteofHome.com/ Cooking School newsletters to learn more and sign up.

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SOCIAL MEDIA twitter: @tasteofhome www.facebook.com/tasteofhome

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TASTE OF HOME MAGAZINE

WELCOME! TASTY TIDBIT

“

Whether cooking is your passion or you’re learning your way around the kitchen, this event filled with good food and fun was created just for you.

”

--Erin Puariea General Manager Taste of Home Cooking Schools

DID YOU KNOW? >> With 16 million passionate readers, Taste of Home Magazine is the #1 cooking magazine in the world. >> All of our recipes are tested by culinary experts in our Test Kitchens. >> Taste of Home Magazine has two sister publications: Healthy Cooking and Simple & Delicious.

The Progress-Index, Petersburg, VA Wednesday, March 30, 2011

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Spring Tradition’

Starting a new ‘ S

pring is such a revitalizing season. Winter coats are shed as the daylight hours grow longer and seasonal foods begin to make their delicious debut.

The season’s spirit of change affects so many parts of our lives, and the most enjoyable results can be found at the dinner table.

“I love the springtime. We all come out of winter, and suddenly want to reconnect with friends and family.

There’s just something in the air that renews us,” says Stephanie Gallo, a third generation Gallo family member.

“As a family we all love to cook, so nowhere can you see this more than in our springtime recipes.”

This year, Gallo Family Vineyards® invites you to start a new tradition by brightening up your recipes with a springtime makeover.

Invite your friends over for an update of those crowdpleasing dishes with fresh, seasonal foods like asparagus, or even unexpected inseason fruit like pineapple.

Try giving chicken tacos a fresh start by adding chili powder and pineapples. The pairing of sweet and spicy is a wonderful companion for the savory chicken. And finish the meal with a glass of crisp, delicious wine. The Gallo Family Vineyards Moscato with its delicious honey and ripe citrus flavors tames the spicy heat and plays up on the fruit flavors.

Your guests will love the fresh approach to the meal.

Please visit www.gallofamily.com for more information on Gallo Family Vineyards.

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Spicy Pineapple Chicken Tacos from the Gallo Family recipe book Pairs with Gallo Family Vineyards Moscato A home cook’s take on tacos “al pastor,” the sweet and spicy chicken is full of fresh new flavors. Helpful tip: Prepare the chicken ahead of time and reheat in a sauté pan as you assemble the tacos later on.

Prep Time: 40 minutes Cook Time: 50 minutes Yield: 10 – 14 small tacos Ingredients: 2 pounds bone-in chicken thighs 1 teaspoon cumin 1 teaspoon dried Mexican oregano 1 teaspoon salt 2 teaspoons pepper 1 teaspoon chili powder Canola oil 1 medium onion, sliced 2 cloves garlic, crushed 1 jalapeño ½ tablespoon tomato paste 1-2 cups chicken stock 1 small (8 oz) can crushed pineapple 1 bay leaf 2 cups fresh (or canned) diced pineapple 2 tablespoons chopped fresh cilantro ½ red onion, small diced 1 lime, juiced 15-20 corn or flour tortillas Directions: Mix together cumin, oregano, salt, pepper, and chili powder. Season chicken thighs with spice mix, including under skin. Heat a few tablespoons of canola oil in a large Dutch oven over medium-high heat. Brown chicken on both sides, turning once, until golden brown, remove chicken from pan. Add onion, garlic, and ½ jalapeno to same pan and briefly cook until fragrant, about 3 minutes, add tomato paste and stir to cook about 2 minutes more. Add chicken stock, crushed pineapple, and bay leaf, stir to combine and add chicken back to pan, adding more chicken stock if necessary to cover almost, but not GALLO SPICEY PINEAPPLE CHICKEN TACOS quite, the chicken. Bring to a boil, reduce heat to low and simmer until chicken is cooked all the way through, about 40 minutes. Remove from heat and allow to cool to room temperature.

Remove chicken from cooking liquid and shred chicken, discarding bones and skin. Hold shredding chicken in a few cups of the cooking liquid to keep moist. While chicken is cooking, prepare pineapple salsa by mixing together diced pineapple, cilantro, red onion, and lime juice. Finely dice remaining ½ jalapeno and add pineapple salsa according to desired spice level.

Reheat chicken in sauté pan, serve on warm tortillas garnished with pineapple salsa.

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Spread a pheeling with Philly G

o beyond the bagel!

Everyone loves delicious PHILADELPHIA cream cheese at breakfast, but did you know you can use PHILLY to add creamy richness to many of your favorite meals? From mouthwatering entrees to tasty side dishes your whole family will love, spread a pheeling with PHILLY and transform everyday recipes into deliciously original creations.

Get creative and try PHILLY… … to solve your dinnertime dilemma – are you bored of serving the same-old chicken dishes over and over again?

New PHILADELPHIA Cooking Creme, a perfectly seasoned spoonable cream will provide you with creamy, flavorful chicken dishes that are

as easy to make as they are to eat. Also great when used for pasta, pizza, beef and pork. …to spice up your triedand-true recipes. Make your favorite lasagna, just replace your ricotta with 2 tubs of PHILLY Cream Cheese for a more sumptuous lasagna. … to add a twist to a weeknight meal. Stir PHILLY Spinach & Artichoke Cream Cheese into your regular mashed potatoes for a fresh take on tradition. ...during your snack break.

Spread PHILLY on a TRISCUIT cracker, then top with grape tomatoes, basil and fresh pepper for a tasty Italian-inspired bite. You can also enjoy PHILLY whenever you’re on the go! Look for PHILADEPHIA Mini-Tubs, individually packaged single servings of your favorite

Creamy Chicken Pot Pie Prep Time: 10 min.

Total Time: 48 min.

Makes: 8 servings Ingredients 1 lb. boneless skinless chicken breasts, cut into bite-size pieces 2 cups frozen mixed vegetables (carrots, corn, green beans, peas,) thawed, drained 1 tub (10 oz.) PHILADELPHIA Savory Garlic Cooking Creme 1 ready-to-use refrigerated pie crust (1/2 of 15-oz. pkg.)

PHILADELPHIA CREAMY CHICKEN POT PIE

PHILLY flavors perfect for pairing with pretzels, fruit or veggies.

Experiment with the following recipe to see how add-

ing PHILADELPHIA Cooking Creme can inspire your next dish! For more information and PHILLY recipes, visit www.spreadphilly.com.

Directions Heat oven to 400°F. Cook and stir chicken in large nonstick skillet on medium heat 5 to 6 min. or until chicken is lightly browned. Add vegetables; cook 1 to 2 min. or until heated through. Stir in cooking creme; spoon into 9-inch pie plate.

Cover with crust; seal and flute edge. Cut several slits in crust. Place pie plate on baking sheet.

Bake 25 to 30 min. or until golden brown.

Substitute: Substitute 2 cups chopped cooked ham for the chicken.

Prompt Installation • 24/7 Emergency Service Dependable Automatic Delivery • Experiened Service Technicians Guaranteed Price Programs • Easy Payment Options Builders Program

(804) 862-4560 Residential AmeriGas provides consumer propane services to more than one million people just like you, including: propane home heating, propane water heating, and propane for drying clothes.

We also offer various delivery options and flexible payment and service plans to make propane work effortlessly for you.

Business You deserve nothing less than the best propane service for your business. We know how vital propane is to operating your business at maximum efficiency.

Many different commercial settings rely on AmeriGas propane every day to keep their businesses running, including: building construction sites, filling stations, restaurants, hotels, schools, crematories, vehicles and forklifts.

We work with you through various delivery options, flexible payment and service plans to make propane work effortlessly for you and your business.

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Helping make your mealtimes easier B

etween dropping the kids off at school, paying bills, doing laundry and all your other errands, the last thing you should do is worry about spending a lot of time cooking a nutritious meal for you and your loved ones.

Creating a satisfying, nutritious and delicious meal is easier than you think! Minute® Rice offers convenience in the kitchen without sacrificing nutrition. Minute White Rice contains no trans fat, is cholesterol free, fat free and gluten free. And don’ t forg et Minute White Rice is a complex carbohydrate!

Due to its versatility and fluf fy texture, Minute White Rice easily pairs

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well with vegetables, proteins, seasonings and broths to create a quick, easy and balanced meal.

Minute Brown Rice is 100% whole g rain and contains the same nutritional values and delicious nutty flavor as long cook brown rice – but is ready in just 10 minutes!

Using one cup of cooked Minute® Brown Rice provides you two-thirds of the recommended daily serving of whole grains.

When it comes to rice, you are only limited by your ima gination and with Minute Rice you can get there faster!

For quick meal ideas and product information on Minute® Rice visit minuterice.com. We can help. ®

Southwestern Rice Salad MAKES 8 SERVINGS

Ingredients 2 cups Minute White or Brown Rice, uncooked 1 can (15 ounces) black beans, drained, rinsed 1cup corn 1 medium red bell pepper, chopped 3 green onions, sliced 1 cup Italian dressing 1 cup salsa 1 cup lightly crushed tortilla chips Directions Prepare rice according to package directions. Place in large bowl; cool.

Add beans, corn, bell peppers, onions, dressing and salsa; mix lightly. Cover and refrigerate at least 1 hour or until ready to serve.

Top with crushed chips.

Footnote: Garnish with cilantro, if desired, just before serving.

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MINUTE RICE SOUTHWESTERN RICE SALAD

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Show Show Date:

April 2

Auditorium:

Colonial Heights High School 3600 Conduit Road Colonial Heights, VA 23834

Start Time:

6:30 p.m.

Doors Open:

3 p.m.

Highlights:

Grab your friends, family and co-workers and come on down for a fun day of shopping with local vendors, see great exhibits, get an awesome goodie bag and chances to win door prizes. When the show starts, learn 10 new recipes from our Culinary Specialist and neat ways to become a “Cooking Star” in your own kitchen!

Tickets

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Status:

Tickets Available

Admisson Fee:

$12 in advance - $14 day of show

Where :

Home Builders Association of Southside Virginia, 10300 Corporate Road, Petersburg, VA 23805 or call 804-732-2742 or e-mail: hba@hbaofsouthside.com ... Visa/MC accepted.

Wednesday, March 30, 2011 The Progress-Index, Petersburg, VA

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Classico® brand pasta sauces offer fresh ingredients with homemade taste Introducing Classico® Light Creamy Alfredo Sauce; everything an alfredo should be, just lighter Classico® brand pasta sauces are made with the same fresh, high-quality and natural ingredients that you would put in your homemade sauce.

Whether you’re searching for a delicious red sauce to go over pasta or the perfect marinara sauce to top vegetables, Classico has a red sauce for every plate and taste.

Now, Classico has expanded its line of Alfredo sauces with new Classico Light Creamy Alfredo: •Classico Light Creamy Alfredo is everything an Alfredo sauce should be — just lighter.

•Classico Light Creamy Alfredo has just 60 calories per serving but all of the rich and creamy taste.

•Classico Light Creamy Alfredo is made with real, high-quality ingredients like cream, Parmesan cheese and butter.

Classico Alfredo sauces are creamy and smooth, and delicious with so many different dishes, like this recipe for Pasta Primavera. Add all of your favorite fresh vegetables to this simple pasta dish and gar nish with shaved Parmesan cheese, if desired.

Pasta Primavera

CLASSICO PASTA PRIMAVERA

Prep Time: 15 minutes Cook Time: 20 minutes Serving Size: 6 servings (about 1-1/2 cups per serving) Ingredients 1 box (12 oz.) linguine pasta 3 Tbsp. butter 1 tsp. minced garlic 1 cup thinly sliced red onion 1 cup thinly sliced orange bell pepper 1-1/2 cups asparagus tips 1 jar (15 oz.) Classico Light Creamy Alfredo Pasta Sauce, or about 2 cups* 3 medium plum tomatoes, chopped, or about 1-1/2 cups Directions Cook pasta al dente according to package instructions. Drain and keep warm, reserving 1/2 cup of pasta water.

Meanwhile, melt butter in a large skillet over medium high heat. Cook garlic and onion for 1 to 2 minutes. Add pepper and asparagus, and cook for 2 to 3 minutes, stirring occasionally. Stir in reserved pasta water and bring to a boil. Reduce heat to medium and simmer for 4 to 5 minutes.

Stir in Pasta Sauce and tomatoes, and simmer for an additional 6 to 8 minutes, or until heated through, stirring occasionally.

Season with salt and pepper to taste if desired. Serve hot with cooked pasta.

Tip: For a spicy variation, add 1/4 tsp. of crushed red pepper flakes. *Tip: If desired, substitute Classico Light Creamy Alfredo Pasta Sauce with Classico Mushroom Alfredo Pasta Sauce.

For more delicious Classico recipes, visit www.classico.com.

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Top 10 reasons to love mushrooms The Ultimate Fun-Guy (FUNGI)

Flavorful, filling, nutrient-rich superfood continues to grow in popularity

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ushrooms are considered Nature’s Hidden Treasure and the star of the produce aisle, thanks to their nutrition, value and versatility. A growing body of research links mushrooms to good health. Americans looking for powerful superfoods to add to their plates should look no further than the mighty mushroom. Below are 10 top reasons and ways to celebrate mushrooms every day, every way!

1.Mushrooms are the only fresh fruit or vegetable with bone-strengthening vitamin D. 2.According to consumer studies, mushrooms are among the three most popular vegetables in the United States along with tomatoes and broccoli.

3.Mushrooms are low in calories, fat free, cholesterolfree and can be an effective substitute for meats, thanks to their hearty and fulfilling nature.

4.Cook with mushrooms every day, every way! Add them in soups, omelets, stir fries, pasta, rice, salads and kebobs. Swap mushrooms for meat in sandwiches, burgers, or meatballs.

5.Scientists at City of Hope were some of the first to study the potential effects of white button mushrooms on cancer and are now applying this research to human clinical trials.

6.Within the produce aisle, mushrooms are a leading source of the antioxiT10

dants that help strengthen the immune system and protect body cells from damage that might lead to chronic diseases.

7.California ‘gurl,’ Katy Perry, considers mushrooms to be her secret to staying slim and one of her favorite foods, according to BangMedia International.

8.Mushrooms appear on more restaurant menus than ever before! Since 2005, there has been a 12.5 percent increase in mushrooms on menus.

9.Ancient Eg yptians believed mushrooms were the plant of immortality, according to the hieroglyphics of 4,600 years ago.

10.Mushrooms provide B vitamins, which help to provide energy by breaking down proteins, fats and carbohydrates.

For more information, recipes and blogs, visit www.mushroominfo.com, or follow the Mushroom Channel on Twitter (twitter. com/mushroomchannel) and Facebook (facebook. com/mushroomchannel).

MUSHROOM COUNCIL

Warm up your next party with Buffalo and Blue Cheese Stuffed Mushroom appetizers Buffalo and Blue Cheese-Stuffed Button Mushrooms Recipe courtesy of the mushroominfo.com and Pithy and Cleaver . Yield: 5 servings Ingredients 20 button mushrooms 3/4 cup chopped shallots 2 tablespoons butter

1/2 lb mild blue cheese, crumbled 1/4 cup Frank’s RedHot Sauce 1/2 cup + 1/4 cup panko, divided Olive oil Additional Frank’s RedHot Sauce for serving Directions Preheat oven to 375°F, and place a rack in the upper third of the oven. Clean mushrooms and

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remove stems. Cut ends from stems and chop finely. Chop two of the mushrooms finely as well.

Dice shallots. Melt butter in a heavy 4 qt pan and add shallots.

Sauté over medium-low heat until transparent and then add chopped mushrooms and stems. Sauté until softened and remove pan from heat. Stir in blue cheese, Frank’s sauce, and 1/2 cup panko, stir until smooth.

Grease a cookie sheet with olive

oil. Brush mushroom caps with oil and spread out on cookie sheet.

Fill each mushroom cap with a spoonful of the cheese stuffing, letting it mound just slightly on the top of the mushroom. Sprinkle the remaining panko over the top.

Bake for 18-20 minutes, until mushrooms are soft. If you have a broiler, feel free to turn it on for a minute or two to crisp up the top, but watch it carefully. Serve with additional hot sauce.

Here’s one of Gallo Family Vineyards’ recipes that pairs well with Gallo Family Vineyards White Zinfandel: Smokey grilled potato salad

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rich and smokey take on traditional potato salad, this kicked up version will become a staple at your backyard picnics. The potatoes might seem a bit dry coming off the grill, but adding the dressing while the potatoes are still war m allows the dressing to be fully absorbed. The bold flavor and rich texture pairs well with our Gallo Family Vineyards® White Zinfandel.

4-5 large Yukon gold potatoes 5 Tbsp olive oil 1 Tbsp chopped rosemary leaves 2 tsp smoked paprika 1 tsp garlic powder 1 tsp salt 2 tsp ground pepper ½ pound chorizo sausage, casing removed 2 stalks celery, diced ½ tbsp mustard seed ¾ cup sherry vinegar 1 bunch green onion, sliced Preheat grill to medium high heat, clean and lightly oil grates. Slice potatoes into ¼ inch rounds and lightly

toss with 2 Tbsp olive oil, rosemary, paprika, garlic, salt and pepper. Grill p o t at o e s fo r 4 - 5 m i nu t e s p e r s i d e, tur ning once, until cooked through but not soft. Carefully remove potatoes from grill with a metal spatula and set aside, covering to keep warm.

Brown chorizo in a sauté pan over medium heat until cooked, breaking up as you stir, remove with slotted spoon to drain on paper towels. Add celery to same pan and sauté until barely soft, about three minutes, stir in mustard seeds and cook for about 1 m i nu t e m o re. T u r n o f f h e at a n d whisk in vinegar and remaining olive

oil, taste and season again with salt and pepper. Pour dressing over warm potatoes and mix carefully, the warm potatoes should absorb a majority of the dressing, adding additional olive oil and vinegar as necessary to keep moist. Stir in green onions, reserving some for garnish.

Yield: 4-6 servings Prep time: 15 minutes Cook time: 25 minutes

Please visit www.gallofamily.com and www.facebook.com/gallofamilyvineyards for more infor mation on Gallo Family Vineyards.

GALLO SMOKEY GRILLED POTOATO SALAD

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