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Great Recipes

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Kick 
Winter's Chill with Hearty Chowder

(Family Features) Colder, shorter days call for a little comfort. Cozying up with a hearty meal on brisk winter evenings can help fight off the chill while savoring favorite flavors alongside the ones you love.
Avoid venturing into the cold for a trip to the store by turning to a pantry staple like sweetpotatoes. As one of the most versatile veggies, they’re easy to add to a variety of recipes while enhancing both flavor and nutrition. Perfectly suitable for both simple and elevated dishes, they can be baked, microwaved, grilled, slow cooked or prepared on the stove so their sweet taste never goes out of style.
Their long shelf life – up to four weeks if stored properly in a cool, dry, well-ventilated area away from heat sources – means you can rely on sweetpotatoes throughout the winter as an on-hand ingredient. Additionally, as a “diabetes superfood” according to the American Diabetes Association, they’re rich in vitamins, minerals, antioxidants and fiber, all of which are good for overall health and may help prevent disease, making them a key source of nutrients during wintertime.
When your family needs a warm-up on those frosty days, put sweetpotatoes at the center of mealtime (with an added kick) in this Jalapeno Sweetpotato Chowder. Loaded with the flavors of winter comfort, it’s a filling meal that makes enough for a crowd so no one goes hungry.
Visit ncsweetpotatoes.com to find more comforting meal ideas.

Jalapeno Sweetpotato Chowder
Recipe courtesy of the North Carolina SweetPotato Commission
Servings: 6
2     large North Carolina sweetpotatoes, baked
1     small onion, 1/4-inch diced
2     tablespoons olive oil
1     quart chicken or vegetable stock
2     cups cooked chicken, cubed
1 1/2     cups whole corn kernels
2     teaspoons minced jalapenos
1/2     cup heavy cream
1     teaspoon salt
chopped scallions, for garnish

Peel baked sweetpotatoes; discard skin and puree.
In soup pot, saute onion in butter until softened. Add pureed sweetpotato and stock, as desired. Bring to boil, reducing liquid slightly.
Add chicken, corn, jalapenos, heavy cream and salt. Simmer 10 minutes.
To serve, ladle into bowls and garnish with chopped scallions.
Find Fiesta Inspiration with Mini Tacos
Family Features) Liven up your mealtime routine with the fresh global flavors of an at-home fiesta for a memorable way to rethink your menu. With nearly countless ways to spice up the kitchen using inspiration from around the world, it’s easy to find something new and exciting. 
For example, these Sloppy Joe Mini Tacos from “The New York Times” bestselling cookbook author Stephanie Banyas offer a true flavor fusion. The lively blend of ground turkey or pork chorizo, cheeses, spices and veggies pop when combined with the high-quality ingredients of Fresh Cravings Salsa. 
These boldly flavored salsas are made with vine-ripened tomatoes, crisp onions, zesty peppers and spices. Plus, they’re never cooked or pasteurized, meaning you’re enjoying a vibrant dip that’s never soggy or dull. Available in a range of heat levels among restaurant style, chunky and pico de gallo, they complement any at-home fiesta. 
“This is the ultimate mashup of two school lunch favorites: Sloppy Joes and Tacos,” Banyas said. “It includes some serious attitude thanks to Fresh Cravings Salsa’s hearty blend of diced tomatoes, onions, fragrant cilantro and Anaheim and Serrano chili peppers.”
Visit freshcravings.com for more ways to spice up your at-home fiesta. 
​
Sloppy Joe Mini Tacos
Recipe courtesy of Stephanie Banyas
Yield: 12-15 tacos
1 container (16 ounces) Fresh Cravings Restaurant Style Salsa (mild or medium)
3 tablespoons ketchup
2 tablespoons yellow, brown or Dijon mustard
2 teaspoons Worcestershire sauce
2 heaping tablespoons light brown sugar
2 tablespoons vegetable oil
8 ounces ground turkey or pork chorizo
8 ounces 90% lean ground chuck or turkey 
salt, to taste
freshly ground black pepper, to taste
1/4 cup water
15 tortillas
1/4 cup finely chopped fresh cilantro leaves
1 cup crumbled cotija cheese 
1 cup shredded Mexican blend cheese (optional)
1/2 red onion, thinly sliced, soaked in ice water 30 minutes and drained
Avocado Mash:
1 ripe Haas avocado, halved, pitted and removed from skin
2 tablespoons finely diced red onion
1/2 lime, juice only
salt, to taste 
pepper, to taste

Preheat oven to 300 F. 
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In blender or food processor, process salsa until smooth. Remove 1/2 cup processed salsa and set aside for garnish.
In medium bowl, mix remaining salsa, ketchup, mustard, Worcestershire sauce and brown sugar until combined. 

In large sauté
 pan over high heat, heat oil until it begins to shimmer. Add chorizo and ground meat; season with salt and pepper, to taste. Cook, breaking up meat with wooden spoon, until golden brown and just cooked through, about 8 minutes. 

Add salsa mixture and water; bring to boil, reduce heat to medium and cook, stirring occasionally, until mixture thickens, about 10 minutes. Taste for seasoning. 

Wrap tortillas tightly in foil and heat in oven 10 minutes. Remove and keep wrapped tightly until ready to serve. 

To make avocado mash: In medium bowl, coarsely smash avocado halves with fork. Add onion and lime juice then season with salt and pepper, to taste, and gently mix to combine. 

Place tortillas on flat surface, top each with meat mixture and garnish as desired with reserved salsa, avocado mash, cotija, Mexican cheese and sliced red onion. 

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Serve a Protein-Packed Salad
(Family Features) A salad can fill an empty stomach for nearly any purpose, from an al fresco snack to a family appetizer. When combined with protein like chicken, a salad can become a full, nutritious meal all on its own.
If you're looking for a way to take your salad from snack or side to a savory main course, consider this High-Protein Chicken, Onion and Quinoa Salad with its own handmade dressing. Ready in less than 30 minutes, it calls for a handful of everyday ingredients including sauteéd onions as a key ingredient for added flavor.

In fact, onions can be called nature's ninja because of their many "skills." Onions add abundant flavor to a wide variety of foods with just 45 calories per serving as a source of dietary fiber, vitamin C, vitamin B6, potassium and other key nutrients such as folate, calcium and iron. They are also rich in heart-healthy nutrients and have been shown to help prevent some cancers.

Visit onions-usa.org for more recipe ideas.

High-Protein Chicken, Onion and Quinoa Salad
Recipe courtesy of the National Onion Association
Prep time: 10 minutes
Cook time: 15 minutes
Servings: 6
Dressing:
1/4 cup apple cider vinegar
2 tablespoons olive oil
1 tablespoon lemon juice
1 teaspoon honey
1 teaspoon Dijon mustard
1 1/2 cups red quinoa, rinsed
2 1/2 cups vegetable broth
1 teaspoon canola oil
1 white onion, sliced
3 cups baby kale
1 red skinned apple, chopped
2 cups cooked chicken, chopped
1/2 teaspoon salt
1/4 teaspoon pepper
To make dressing: In bowl, whisk vinegar, olive oil, lemon juice, honey and Dijon mustard until well combined. Set aside.
In saucepan, bring quinoa and broth to boil. Simmer, covered, 12-15 minutes, or until broth has been absorbed. Cool completely.
In medium skillet, heat canola oil over medium-high heat. Sauté onion 3-5 minutes, or until softened and translucent. Remove from heat; cool completely.
In large bowl, toss onion, kale, apple, chicken, salt and pepper with dressing. Stir in cooled quinoa.
Nutritional information per serving: 407 calories, 36.5 g protein, 11.6 g fat, 39 g carbohydrates, 297 mg sodium, 4.2 g fiber.

​Protein-Packed Salad Recipe Video


Ways to Make Hearty Meals at Home with Pantry Staples

(Family Features) Stocking up on pantry essentials is a productive practice, especially as people across the country spend more time at home. However, having all those ingredients on-hand doesn't do as much good if you aren't sure how to use them or feel as if you're constantly whipping up the same dishes.

For example, canned protein is a popular pantry item as it cuts down on prep time and holds a long shelf life while adding important nutrients to family meals. Canned seafood, in particular, is a versatile choice that can be used in a variety of easy recipes or simply eaten on its own.

An option like Chicken of the Sea Chunk Light Tuna in Water, which is 99% fat free and a good source of protein and heart-healthy omega-3s, makes for an easy and versatile addition to dishes like pasta. A 5-ounce can contains 24 grams of high-quality protein, making it a nourishing source of energy while helping to easily satisfy hunger.

Try adding some modern flair to the table with this Mediterranean Tuna Pasta, perfect for a family of four and ready in just 20 minutes. Virtually any canned seafood can be used from salmon to tuna in place of more traditional proteins used in this pasta and many other dishes.

If your family prefers to stick to tradition, Mom's Favorite Tuna Noodle Casserole provides a warm, hearty meal with a hint of nostalgia while gathering loved ones around the dinner table.

Ingredients in these recipes can be easily substituted for similar options you may already have on hand, such as another dried pasta in place of penne or carrots in lieu of peas.

Find more filling family recipes at chickenofthesea.com.

Mediterranean Tuna Pasta

Total time: 20 minutes
Servings: 4

  • 1          package (16 ounces) penne pasta
  • 1          can (15 ounces) chickpeas, drained
  • 1          can (14 1/2 ounces) diced tomatoes with basil, garlic and oregano
  • 1          medium zucchini, sliced 1/4-inch thick
  • 2          tablespoons sliced ripe olives
  • 1          can (5 ounces) Chicken of the Sea Chunk Light Tuna in Water, drained
  • 1/2       cup Parmesan cheese
  1. Cook pasta according to package directions.
  2. In large skillet, bring chickpeas, tomatoes, zucchini, olives and tuna to boil; stir constantly.
  3. Reduce heat and simmer, uncovered, 5 minutes.
  4. Spoon mixture over cooked pasta. Top with Parmesan cheese.

Substitution: Use any canned seafood such as salmon in place of canned tuna.

Mom's Favorite Tuna Noodle Casserole

Total time: 40 minutes
Servings: 6-7

  • 2          cans (10 3/4 ounces each) cream of mushroom soup
  • 1          cup milk
  • 2          cups frozen peas
  • 2          cans (12 ounces each) Chicken of the Sea Chunk Light Tuna in Water, drained
  • 4          cups medium egg noodles, cooked
  • 4          tablespoons dry breadcrumbs
  • 2          tablespoons butter, melted
  1. Heat oven to 400° F.
  2. In bowl, stir soup and milk until smooth.
  3. In 3-quart casserole dish, combine peas, tuna and noodles with soup mixture.
  4. Bake 30 minutes, or until warm and bubbling; remove from oven and stir.
  5. In bowl, mix breadcrumbs with melted butter; sprinkle over tuna mixture.
  6. Bake 5 minutes, or until golden brown.

Substitution: Use any frozen vegetable in place of frozen peas.

 

Photo courtesy of Getty Images (Mediterranean Tuna Pasta)

SOURCE:
Chicken of the Sea

A Time-Saving Taco Dinner

(Family Features) Make dinner a cinch with these Slow Cooker Tacos. Seasoned with chili powder and ground cumin then slow-cooked for four hours with picante sauce, the meat can be shredded and served alongside your family’s favorite toppings for a stress-free meal.

Find more meal ideas at Culinary.net.

Watch video to see how to make this delicious recipe!

Pace Slow Cooked Shredded Chicken Tacos

  • 1 1/2      pounds skinless, boneless chicken breast halves
  • 1            teaspoon   chili powder
  • 2            teaspoons ground cumin
  • 1            16-ounce jar Pace® Chunky Salsa or Pace® Picante Sauce-Medium
  • 12          6-inch flour tortillas, warmed
  1. Season chicken with chili powder and cumin.  Place chicken into 6-quart slow cooker.  Pour salsa over chicken.
  2. Cover and cook on HIGH for 4 hours or until chicken is fork-tender. Remove chicken to work surface.  Using 2 forks, shred chicken. Serve chicken in tortillas. Top with favorite toppings.

Recipe courtesy of Campbell's Kitchen.

SOURCE:
Culinary.net
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Holiday Hacks:

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How to spend less time cooking and more time with family

(BPT) - The holidays are a time to celebrate and make priceless memories with friends and family. However, when you are the person tasked with preparing and cooking for everyone else, you may often have to miss out on all the family fun and those moments that matter most.

Here are several tips to get you motivated to get out of the kitchen and give you more time to enjoy the company of loved ones — without sacrificing any of your delicious holiday traditions.

Plan ahead

Preparation is key! To begin, make a to-do list of the necessary tasks (i.e., purchasing ingredients) that can be completed ahead of time. For example, set the table the day before to save time on the day of your gathering. Also, be sure you are well stocked on things you may run out of or could dirty easily — from cloth napkins to beverage options — so you don’t stress day-of and can truly relish every minute with family.

Ask for help

When time is not on your side, there’s nothing better than a little helping hand — especially when that help could be delivered right to your doorstep. Boston Market, known this time of year as the Holiday Experts, has fully prepared, precooked holiday meal spreads, as well as a la carte sides and desserts that can be preordered and picked up at any Boston Market location nationwide. You can even get a complete holiday dinner and have it shipped directly to your door!

In addition, Boston Market restaurants are open on Thanksgiving and Christmas for any last-minute needs. Skip the prep work and time in the kitchen by ordering online at bostonmarket.com.

Divide the responsibilities

Who says you have to do all the work? Ask friends and family to pitch in — a little help goes a long way. A few weeks before your gathering, send a message to your guests inviting them to help with beverages, picking up ice, or bringing a side dish or dessert. And when the meal is over, have a designated clean-up crew with multiple people to get the job done faster.

Leftovers for house guests

Even if you have several guests staying in your home, don’t feel obligated to cook brand new meals each day. Turn holiday leftovers into tomorrow’s breakfast or lunch by adding leftover meat to omelets or putting together a sandwich bar. There are so many delicious ways to plus up Thanksgiving leftovers, like a turkey and Swiss bread pudding or even a turkey shepherd’s pie!

Use the right tools

Save time by getting creative in the kitchen. If you run out of oven space, the slow cooker is a convenient alternative for baking desserts like hot fudge brownies, apple crisp and even pecan pie. You can also find easy no-bake recipes or dishes that can be made quickly in the microwave.

Skip extra grocery trips

When cooking for a crowd, you’re bound to forget an item or two from your grocery list. Avoid unnecessary extra trips to the store by knowing your substitutes. If you run out of butter, you can substitute for olive oil or vegetable oil. Happen to forget the buttermilk? No worries — use watered-down yogurt or sour cream.

Create a schedule

If you’re still worried about spending too much time standing over the stove, create a schedule to guide your celebration. Block time for socializing, cooking and preparing for guests, but don’t forget to be flexible. Set out board games, crafts or photo albums — anything to encourage bonding and conversation so you’re not tempted to keep working in the kitchen.

This year, don’t let your holiday cooking duties overtake the joy of the season. Follow these useful tips to make the most of your festive time!

PictureValentine Swirl Cake Recipe Courtesy of Cooking From The Heart with Karen Endsley


















Valentine Swirl Cake
This is a lovely light white cake with a surprise swirl of color when you cut into it.  Perfect for a romantic Valentine's Day dessert.

1/2 Cups butter
1/4 Cups vegetable shortening
1 1/2 Cups sugar
3 eggs
1 Teaspoon vanilla extract
1 1/2 Cups all purpose flour
1 Teaspoons baking powder
1/8  Teaspoon salt
1/2 Cups whole milk
3/4  Teaspoon white vinegar
4-5 drops of red food coloring

Preheat oven to 350. Grease and flour 2 8' round cake pans.  For an extra decorative touch, use heart shaped cake pans.  I use 2 approximately 4.5 x 4.25 cake pans and have enough batter left over for a little cake for my little one!  If you don't have heart shaped cake pans, you can use a very large heart shaped cookie cutter and cut hearts out of your finished cakes.
Sift together flour, baking powder and salt.  Set aside.  Combine the whole milk and vinegar and set aside as well.
In the bowl of your mixer, whip the butter and shortening together until creamy. Add the sugar, 1/2 cup at a time mixing well after each addition, until it is well incorporated.  Add eggs, one at a time, mixing thoroughly after each one.  Add vanilla.
Alternating between dry and wet mixtures, add both the flour and the milk mixtures to the creamed butter, beginning and ending with the dry mixture. Mix on medium low for about one minute, until all ingredients are well combined, making sure to scrape down the sides.
In a small bowl, place about 1 cup of the batter and add the red food coloring.  Mix well until color is thoroughly combined. 
Fill both cake pans with about 2/3  of the batter.  Place 3-4 dollops of the red/pink batter , on top of the white batter and swirl around with a skewer or spoon, making sure to dip down into the rest of the batter.  Do not mix the colors completely, you are going for a swirled/rye dye effect.  Top with the rest of the batter.  Bake for approximately  25 minutes or until a knife inserted into the center of the cake comes out clean.
Frost with coconut butter-cream frosting and decorate with fresh ripe berries.  Enjoy!

Coconut Butter-cream Frosting

3 cups confectioners' sugar
1 cup butter
1 teaspoon vanilla extract
1 to 2 tablespoons whipping-cream
 Evaporated milk
3/4 teaspoon coconut extract (you may add more to taste, but this frosting should have a strong but not overpowering hint of coconut)

Put butter in the bowl of your mixer and whip until creamy.  On low speed in 1/2 cup increments, slowly add the the confectioner's sugar  Once it is well incorporated, turn the speed up to medium high and mix until thoroughly combined.  Add the vanilla extract, the coconut extract and 1 Tbs of the evaporated milk and mix on medium speed for about 1 minute.  Check the consistency of the frosting, if it is spreadable, you are finished.  If it is too thick, add another Tbs of the evaporated milk.  If you accidentally put in too much milk, you can add a bit more confectioner's sugar to remedy it.  Be careful not to add too much as you don't want to throw off the balance of sugar to butter and change the flavor.
I like to use this frosting with my Valentine's swirl cake.  I put a very large spoonful between the two hearts and press 1 layer atop, pushing out some of the frosting on the sides.  This gives it a lovely, rustic look.  It then pipe a decorative “mess” on top and garnish with bright, fresh berries.
I hope you enjoy this as much as I do!

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