(Family Features) No other trend has parked itself at the forefront of the culinary world quite like food trucks, but these arenâ€t the stale doughnut and questionable hotdog stands of yore. From coast to coast, a new generation of chefs has been putting unique cuisines on four wheels. But if youâ€re not in an urban setting, that doesnâ€t mean you have to miss out on these delectable dishes.

To celebrate the phenomenon, CanolaInfo partnered with four food truck chefs/owners representing different U.S. regions to create the Street Eats Recipe Collection, allowing home cooks everywhere to recreate delicious food truck fare.

“The economic downturn has driven the street food trend in recent years along with Americans†love of all things fast and convenient,” says Josh Henderson, owner of Skillet Street Food in Seattle, Wash. “There are all of these wonderful chefs looking for a way to bring their creations to the masses, and now with mobile kitchens, itâ€s easier than ever. This recipe collection provides yet another way of sharing our love of flavorful foods.”

Because of its versatility, canola oil is used in each Street Eats recipe. At 468°F, the smoke point (heat threshold) of canola oil is among the highest of all cooking oils, which means itâ€s perfect for sautéing and baking.

“I use canola oil in my food truck because it can take the heat and has a light texture and neutral flavor,” says Henderson. “From my skillet dishes to my gravy, it is very adaptable, letting other ingredient flavors shine without weighing them down.”

Canola oil can also help kick saturated fat to the curb when used in place of solid fat or other oils in recipes. The U.S. Food and Drug Administration authorized a qualified health claim on canola oilâ€s potential to reduce the risk of heart disease when used in place of saturated fat.

For the complete Street Eats Recipe collection and list of food truck chefs, visit www.CanolaInfo.org or www.Facebook.com/CanolaInfo.

  

Raspberry Cream Cupcakes with Cream Cheese Frosting

By Frankie Francollo

Yield: 24 cupcakes

Serving size: 1 cupcake with frosting

Cupcakes

            2 1/2    cups all-purpose flour

            2          teaspoons baking powder

            2          cups granulated sugar

            4          eggs

            1          cup milk

            3/4       cup canola oil

            1          teaspoon vanilla extract

            2          cups raspberries, fresh or frozen

Cream Cheese Frosting

            2          packages of cream cheese

                                    (8 ounces) at room temperature

            1 1/2    cups powdered sugar, sifted

            1          teaspoon vanilla extract

Preheat oven to 350°F. Line muffin tin with 24 cupcake liners.

In small bowl, combine flour and baking powder. In medium bowl, combine sugar and eggs. Using electric mixer, combine until mixture thickens, about 1 minute. Add milk, canola oil and vanilla. Continue to mix. Slowly add flour mixture until fully combined, scraping sides of bowl with spatula to get out all lumps. Remove bowl from mixer.

Add 1 cup raspberries. Gently mix in raspberries by hand. Spoon mixture into muffin cups until about two-thirds full.

Bake for 20 minutes or until cupcakes spring back to touch. Remove from oven and cool cupcakes completely.

To prepare frosting: In medium bowl, mix cream cheese on medium speed until lump free. Slowly add powdered sugar and vanilla extract until fully combined. Spoon cream cheese frosting into pastry bag with medium round tip and pipe on top of cooled cupcakes. Top each cupcake with a raspberry. Serve right away or refrigerate until serving.

 

 

Kale Salad with Hazelnut-Balsamic Vinaigrette

Yield: 4 servings

Serving size: Just over 1 cup salad

Kale Salad

            4          cups chopped kale

            2          tablespoons chopped, toasted hazelnuts

            2          tablespoons dried cranberries

            2          tablespoons blue cheese crumbles

            1/4       cup flat leaf parsley, whole leaf

Hazelnut-Balsamic Vinaigrette

            1/3       cup balsamic vinegar

            1          tablespoon water

            2          teaspoons Dijon mustard

            1/2       teaspoon salt

            1          shallot, minced

            1          clove garlic, minced

            1          tablespoon fresh chopped thyme

            1/2       teaspoon black pepper

            1/4       cup crushed, toasted hazelnuts

            1/2       cup canola oil

In large bowl, combine kale, hazelnuts, cranberries, blue cheese and parsley. Set aside.

To prepare vinaigrette: In medium bowl, combine all ingredients except canola oil using immersion blender. Then slowly blend in canola oil until emulsion forms.

Add Hazelnut-Balsamic Vinaigrette to Kale Salad, toss and serve.

 

 

Cheddar-Parmesan Poutine with Gravy

Yield: 4 servings

Serving size: 1 1/2 cups poutine

            4          Russet potatoes, peeled and

                                    sliced into uniform sticks

            5          cups canola oil

            2          cups poutine gravy

                                    (see recipe)

            1          cup sharp cheddar cheese,

                                    grated

            1          cup Parmesan or Grana

                                    Padano cheese, grated

            3          tablespoons chopped

                                    fresh dill

            3          tablespoons chopped

                                    fresh flat leaf parsley

            3          tablespoons chopped

                                    fresh sage

            1/4       teaspoon salt

            1/4       teaspoon pepper

Soak cut potatoes in cold water overnight. Before deep-frying, remove potatoes from water and pat dry.

Using deep-fryer, heat canola oil to 375°F. Deep-fry for 8 to 10 minutes or until lightly golden. Remove fries from deep-fryer and drain on paper towels.

If necessary, in saucepan, reheat 2 cups poutine gravy and set aside.

Return fries to deep-fryer and fry for additional 3 to 5 minutes or until golden brown. Remove from deep-fryer to stainless steel bowl. Add gravy, cheese and herbs. Stir gently to combine. Season with salt and pepper. Serve.

 

Poutine Gravy

Yield: 5 cups

Serving size: 1/2 cup

            3/4       cup diced yellow onion

            2          tablespoons diced carrot

            2          tablespoons diced celery

            2/3       cup canola oil

            1          tablespoon chopped sage

            1/2       teaspoon tomato paste

            1/3       cup all-purpose flour

            4          cups beef stock

            1          tablespoon Worcestershire

                                    sauce

            1          teaspoon chopped garlic

            1          tablespoon chopped

                                    rosemary

            1          teaspoon salt

            1/2       teaspoon pepper

In large saucepan, sweat onion, carrot and celery in canola oil over medium heat until slightly caramelized. Stir frequently. Add sage and tomato paste and sauté for 1 to 2 minutes.

Sprinkle vegetable mixture with flour and combine to form roux. Heat for about 30 seconds. Add stock, Worcestershire sauce and garlic. Simmer for 35 minutes.

Season with rosemary, salt and pepper. Simmer for additional 10 minutes. Using immersion blender, purée gravy. Leftover gravy can be frozen for future use.

 

The post River View Observer – FOOD VIEWS-Drive Top Food Truck Recipes Into Your Kitchen first appeared on River View Observer.

Based on USDA data, Oscar Mayer Turkey Bacon has 50 percent less fat than pork bacon, so you can enjoy a wholesome breakfast any day of the week.  For more delicious recipes, visit www.kraftrecipes.com.   

(Family Features) When it comes to helping people get into shape, no one does it better than health and fitness expert, Denise Austin.  She has simple advice that makes a big difference when it comes to making smart decisions about food and fitness.

 Here are five of her best-kept secrets:





 

 1. Breakfast Is Best. Consider incorporating smart substitutes at meal times, especially breakfast. Start the day with a delicious twist to bacon – try turkey bacon, which has loads of flavor with less fat. Austin recommends turkey bacon with at least 50 percent less fat than pork bacon, such as Oscar Mayer Turkey Bacon (based on USDA data). “It’s one of the most flavorful alternatives I’ve discovered, so it’s a terrific option for anyone who doesn’t want to sacrifice great taste.” One of her go-to morning pick-me-ups is a quick and easy turkey bacon breakfast sandwich.

 2. Hire A Workout Spy. E-mail your workout log to a supportive friend every week and you’ll be more likely to stick with your exercise program.  

 3. Girl’s Night IN Is Good For You. There’s a new excuse for girls’ night. Research from the Harvard Medical School shows that women who maintain close ties with their gal-pals enjoy such health benefits as lower blood pressure, increased immunity, and even longer life expectancy. So get the gals together at least once a week for some good food and good fun! For extra sizzle, try a new recipe each time – like the Turkey Cobb Lettuce Wraps with Turkey Bacon or other delicious suggestions on www.kraftrecipes.com.

 4. Be A Kid Again. Mix up your workout routine by jumping rope to get your blood pumping and oxygen flowing. To be a jump rope pro, stay light on your feet and do small jumps in place. Pump it up by shifting your weight from your right foot to the left while you circle your arms. For a real challenge, jump with both feet together and crisscross your arms in front.

 5. Helping Others Can Help You, Too.  According to a study by the Corporation for National and Community Service, people achieve a higher level of mental and physical health by helping others. Join the Oscar Mayer Good Mood Mission, www.goodmoodmission.com, to share your good mood and learn how America has helped donate 3 million pounds of food to Feeding America.

 
Grab-and-Go Breakfast Sandwich

Prep Time: 5 min

Total Time: 10 min

Makes: 1 serving

 

1/4       cup cholesterol-free egg product

1          English muffin, split, toasted

1          Kraft 2% Milk Sharp Cheddar Singles

1          slice Oscar Mayer Turkey Bacon, cooked, cut crosswise in half

Cook egg product in skillet sprayed with cooking spray on medium heat 3 minutes or until set, stirring occasionally.

Spoon onto muffin half; cover with cheese, bacon and remaining muffin half.

The post Dinner Idea’s -Healthy Five Best-Kept Secrets to Shaping Up first appeared on River View Observer.

(Family Features) Whether entertaining a large group, or hosting a small gathering, holiday cooks can showcase their culinary flair with a sumptuous spread of starters and sides. And, with timesaving ingredients, such as cream soups, store-bought mashed potatoes and prepared pastry sheets, it’s a cinch to complement the main dish with appetizers and side dishes that look and taste elegant. Using these simple recipes, holiday hosts can impress family and friends and still have time to enjoy the party.

Everyone’s favorite side, Green Bean Casserole, is a rich, creamy and crispy combination of green beans, Campbell’s Cream of Mushroom soup and French’s French Fried Onions. An elegant, yet simple starter, Four-Cheese Potato-Stuffed Mushrooms are made with Idahoan Four Cheese Mashed Potatoes, so no peeling, boiling or mashing is required. Cheese lovers will swoon when they dip into Holiday Brie en Croute made with Pepperidge Farm Puff Pastry Sheets and dried cranberries. To complete the spread, serve warm Potato Buttermilk Biscuits with butter.

For more recipes for your holiday table, visit www.CampbellsKitchen.com and www.idahoan.com.

 

 Green Bean Casserole

Prep: 10 minutes

Bake: 30 minutes

Makes: 12 servings

            2          cans (10 3/4 ounces each)

                                    Campbell’s Condensed

                                    Cream of Mushroom Soup

                                    (Regular or 98% Fat Free)

            1          cup milk

            2          teaspoons soy sauce

            1/4       teaspoon ground black pepper

            8          cups cooked cut green beans

            2 2/3    cups French’s French Fried

                                    Onions

1.         Stir the soup, milk, soy sauce, black pepper, beans and 1 1/3 cups onions in a 3-quart casserole.

2.         Bake at 350°F for 25 minutes or until the bean mixture is hot and bubbling. Stir the bean mixture. Sprinkle with the remaining onions.

3.         Bake for 5 minutes or until the onions are golden brown.

 

 

Four-Cheese Potato-Stuffed Mushrooms

Prep Time: 15 minutes

Cook Time: 15 minutes

Servings: 12

            1          4-ounce package Idahoan

                                    Four Cheese Mashed

                                    Potatoes

            12        large mushrooms or

                                    18 medium mushrooms

            3          tablespoons butter,

                                    margarine or olive oil

            3          tablespoons chopped chives

            3⁄4       teaspoon salt

1.         Preheat oven to 450°F.

2.         Prepare Idahoan Four Cheese Mashed Potatoes as package directs.

3.         Remove stems from mushrooms; chop stems and set aside. Carefully scoop out the center of each mushroom cap with a spoon, leaving 1⁄2-inch shell.

4.         Melt butter in 10-inch skillet over medium heat. Add chopped mushroom stems and cook 3 minutes or until tender. Remove from heat and stir in mashed potatoes, 2 tablespoons chives and salt.

5.         Fill each mushroom cap with potato mixture, mounding it slightly. Bake 10 minutes or until potatoes are lightly golden. Sprinkle mushrooms with remaining 1 tablespoon chives.

 

 Potato Buttermilk Biscuits

Prep Time: 15 Minutes

Cook Time: 15 Minutes

Servings: 12

            1          cup prepared Idahoan

                                    Original Mashed Potatoes –

                                    4 prepared servings

            2          cups all-purpose flour

            2          teaspoons baking powder

            2          teaspoons baking soda

            1/2       teaspoons salt

            1/4       cup butter or margarine,

                                    melted

            3/4       cup buttermilk

1.         Preheat oven to 350°F.

2.         Prepare Idahoan Four Cheese Mashed Potatoes as package directs for 4 servings. Set aside.

3.         In a large bowl combine flour, baking powder, baking soda and salt. With pastry blender, or two knives used scissors-fashion, cut in butter until mixture resembles coarse crumbs. Stir in mashed potatoes and buttermilk until mixture comes together. Shape into a ball.

4.         On lightly floured surface, knead dough 30 seconds. Pat dough into a 3/4-inch thick piece. With 2 1/2-inch round cookie cutter, cut out circles (including scraps) to make 12 rounds.

5.         Place on greased cookie sheet, about 1 inch apart. Bake for 10 to 12 minutes, until golden and puffed. Remove to wire racks to cool slightly. Serve warm.

  Left with leftovers?

Creamy Turkey Pot Pie is a great way to use leftover turkey. Teamed with frozen vegetables and served in individual puff pastry shells, this dish is sure to win rave reviews from family and friends and it beats turkey sandwiches hands down.

 

Creamy Turkey Pot Pie

Prep: 15 minutes

Bake: 20 minutes

Makes: 6 servings

            1          package (10 ounces) Pepperidge Farm

                                    Puff Pastry Shells

            1          tablespoon vegetable oil

            1          medium onion, chopped (about 1/2 cup)

            1          can (10 3/4 ounces) Campbell’s Condensed

                                    Cream of Chicken Soup (Regular, 98% Fat Free

                                    or Healthy Request)

            1/2       cup milk

            1          package (10 ounces) frozen peas and carrots

            2          cups shredded or cubed cooked turkey or chicken

1.         Prepare the pastry shells according to the package directions.

2.         Heat the oil in a 10-inch skillet over medium-high heat. Add the onion and cook until it’s tender, stirring occasionally.

3.         Stir the soup, milk and peas and carrots in the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 5 minutes or until the vegetables are tender. Stir in the turkey and cook until the mixture is hot and bubbling. Spoon the turkey mixture into the pastry shells. Top with the pastry “tops,” if desired.

 

Holiday Brie en Croute

Thaw: 40 minutes / Prep: 15 minutes

Bake: 20 minutes / Stand: 45 minutes

Makes: 12 servings

            1          egg

            1          tablespoon water

            1/2       of a 17.3-ounce package Pepperidge Farm

                                    Puff Pastry Sheets (1 sheet), thawed

            1/2       cup apricot preserves or seedless raspberry jam

            1/3       cup dried cranberries

            1/4       cup toasted sliced almonds

            1          (13- to 16-ounce) Brie cheese round

            1          package (13 ounces) Pepperidge Farm Entertaining

                                    Quartet Distinctive Crackers

1.         Heat the oven to 400°F. Beat the egg and water in a small bowl with a fork.

2.         Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet into a 14-inch square. Spread the preserves on the pastry to within 2 inches of the edge. Sprinkle with the cranberries and almonds. Place the cheese in the center of the pastry. Fold the pastry up over the cheese to cover. Trim the excess pastry and press to seal. Brush the seam with the egg mixture. Place seam-side down onto a baking sheet. Decorate with the pastry scraps, if desired. Brush with the egg mixture.

3.         Bake for 20 minutes or until the pastry is golden brown. Let stand for 45 minutes. Serve with the crackers.

 

 

(captions)

Green Bean Casserole

Four-Cheese Potato-Stuffed Mushrooms

Holiday Brie en Croute

 

 

Courtesy of Family Features

The post Holiday Dining at Home-Celebrate the Season With Starters and Sides first appeared on River View Observer.

For instance, professional golfers on tour with the Ladies Professional Golf Association (LPGA), Laura Diaz, Jill McGill and Kristy McPherson have a passion for the game of golf – and also for pairing delicious food and wine. These LPGA players make perfect pairings of their own, by matching their favorite simple recipes with food-friendly wines, like varietals from California’s Mirassou Winery(r).

Kristy McPherson, LPGA Tour member since 2007, suggests that on a hurried evening, a warm and toasty Vegetable, Pesto and Smoked Mozzarella Panini and Pinot Noir make a perfect pairing for a light supper.

For more LPGA players’ recipe pairings and wine pairing ideas, visit www.mirassou.com.

Did you know that Mirassou is the official wine of the LPGA? To celebrate this pairing, Mirassou has announced the Perfect Pairings online cookbook, available free at www.mirassou.com. The cookbook features delicious recipes and wine pairings from LPGA Tour members, along with video golf tips from the pros.

Vegetable, Pesto and Smoked Mozzarella Panini
Pair with Mirassou California Pinot Noir

Prep time: 15 minutes
Cook time: 30 minutes total

8 large, thin slices portabella mushroom
8 very thin slices red onion
4 very thin lengthwise slices zucchini, halved
4 large, very thin slices peeled eggplant
Olive oil and garlic salt
4 large strips roasted red pepper (about the size of the sandwich)
8 slices grainy bread, sliced 3/4-inch thick
2 tablespoons pesto
6 ounces smoked mozzarella cheese, thinly sliced

Brush mushrooms, onions, zucchini and eggplant lightly with olive oil. Cook in a large skillet (in batches) over medium-high heat for a few minutes on each side to lightly brown. Remove from skillet and sprinkle with garlic salt; set aside. Spread one side of 4 bread slices with pesto. Top with half the cheese, equal amounts of vegetables and the remaining cheese. Brush bread lightly with olive oil and cook in a panini press for about 5 minutes or until bread is golden and cheese is melted.

Makes 4 servings

Recipe tip: No panini press? Place sandwiches in a large skillet over medium heat. Press down with a large plate to compress sandwich and cook for 5 minutes. Turn and repeat.

Courtesy of Family Features

The post Food and Wine – Perfect Pairings first appeared on River View Observer.