Innholdsfortegnelse for February/March 2018 i Taste of Home

Pick Your Fave Almost any onion variety will give you the rich flavor of this classic soup. Try Spanish, yellow or white onions—leeks will work, too—but use sweet onions sparingly as their sweetness can overpower the finished product. Low & Slow Patience is key— if you brown the onions too quickly, you won’t extract the natural sugars and the soup will end up thin, flat and boring. For intense flavor, cook the onions over low heat for a long time, stirring often. Freeze It Caramelized onions freeze beautifully, so why not double the batch and store half for a meal later on? Completely cooked soup can be frozen up to six months. Omit the bread and cheese, let cool and freeze. Classic French Onion Soup Enjoy my signature soup the…

1 Our go-to nachos are Tex-Mex style: pulled pork BBQ, coleslaw, BBQ sauce, pickled red onions, nacho cheese and a sour cream drizzle! Boom! —Dave Reed III, Charlotte, NC 2 I top my nachos with leftover chana masala (the Indian chickpea dish), then add onions, tomatoes and a squeeze of lime. —Gwinn Jayne, Portland, ME 3 We go meatless with corn, black beans, onions and black olives. —Becky Carver, North Royalton, OH Field Editor 4 Put smoked pork loin or smoked pulled pork on tortilla chips or Fritos Scoops, top with grated cheddar cheese and melt. Then top it all off with BBQ sauce. —Teresa Crawford, Lawton, OK 5 We love chorizo, queso and guacamole! —Angela Lively, Conroe, TX Field Editor 6 It’s grinder nachos in our house, with Italian sausage, mushrooms,…

“Even quick after-school cookies look just a bit more special chilling out on a gold cooling rack.”—STACEY GENAW, TASTE OF HOME SET STYLIST “Try this sweet, spicy sauce as a dunker for monkey bread or dollop on thumbprint cookies.”—RACHEL SEIS, TASTE OF HOME SENIOR EDITOR EASY ENTERTAINING Simple store-bought chocolate goes glam with custom wrappers and a happy note. Here’s how to raise the bar…

5.4 million senior citizens currently face hunger in our country. Seniors can find it harder than the general population to protect themselves from hunger, due to lack of transportation, functional limitations or health problems. 63% of the households with adults older than 50 that Feeding America serves face an impossible choice after a lifetime of hard work: to pay for groceries or medical care. 1 in 12 seniors in the United States may not know where their next meal will come from. And as the baby-boom generation ages, the number of seniors facing hunger is only expected to increase. In fact, the number of food-insecure seniors aged 60 and older has more than doubled since 2001. 38% of those who volunteer at the Feeding America network of food banks (and…

How’d you come up with this irresistible flavor combo? My boyfriend and I had homemade Reubens for dinner the night before, with the most amazing corned beef. I couldn’t stand to see it go to waste and kept imagining my sandwich with an oozy egg on top—then I got an idea. Eggs Benedict was the perfect solution for using the leftovers. Who loves this recipe in your family? We all do! I don’t get to see my family that often because we’re so busy with life, but it’s definitely a brunch staple whenever I have the opportunity to host. What’s the typical brunch like at your house? Brunch to me is all about food and fun. I like to offer a bunch of small plates or I’ll do a large…

For a Northerner like me, this is the time of year when curling up on the couch under my super soft blanket with a good book is my second favorite thing to do. My first favorite? Indulging in comfort foods. Truth be told, I run and work out so I can eat what I want. Right now, that includes dishes like the French onion soup on our cover, lots of creamy mac and cheese, and all types of stews. There’s equally cozy inspiration happening on our other Taste of Home channels. I’ve highlighted some of the best. We’re having a lot of fun with video these days. In addition to our DIY Delicious series (find it on our site and social channels), our crew of videographers is serving up fresh…

What’s her favorite way to have fun during winter? As you can see, Pepper loves to stay cozy in front of the fire. Since last winter, she’s tripled in size, so she’s excited that she’s finally big enough this year to jump and play in the snow. Her favorite human treat: While Pepper Oni hasn’t had a chance to try her namesake food, she absolutely loves bacon! She also has a soft spot for unsuspecting human shoes.…

Best Ever Fried Chicken Wings For game days, I shake up these saucy wings. When I run out, friends hover by the snack table until I bring out more. You’ll be glad they’re so easy, because you’ll be making a lot of them. —Nick Iverson, Denver, CO Prep: 10 min. + chilling • Cook: 20 min. • Makes: about 4 dozen 4 lbs. chicken wings 2 tsp. kosher salt Oil for deep-fat frying 1. Using a knife, cut through the two wing joints; discard wing tips. Pat chicken dry with paper towels. Toss wings with kosher salt. Place on a wire rack in a 15x10x1-in. baking pan. Refrigerate at least 1 hour or overnight. 2. Fry wings in batches until skin is crisp and meat is tender, 8-10 minutes. Drain…

In Season Grapefruit is at its peak from early winter through spring. Look for grapefruits that have thin, smooth and blemish-free skin and are heavy for their size. Give them a gentle squeeze, and avoid any with soft spots. Get Cooking The tart, refreshing flavor of grapefruit complements sweet and savory dishes. It pairs well with chicken, pork or fish. Accent it with basil, nutmeg, cinnamon or ginger. Heads Up The enzymes in grapefruit can negatively interact with certain drugs. Check with your doctor if you are taking either over-the-counter or prescription medications. 4 REASONS TO LOVE ’EM REDUCE FEVER. The high levels of vitamin C in grapefruit juice and pulp boost the body’s immune system, helping to break a fever and reduce the burning sensation associated with high temperatures.…

Pasta Pizza My family often requests this meatless main dish, a tempting cross between pizza and spaghetti. Make it yours by swapping in your favorite pizza toppings. —Andrea Quick, Columbus, OH Prep: 25 min. • Bake: 10 min. Makes: 4 servings 8 oz. uncooked angel hair pasta4 tsp. olive oil, divided2 cups sliced fresh mushrooms½ cup chopped green pepper¼ cup chopped onion1 can (15 oz.) pizza sauce¼ cup sliced ripe olives½ cup shredded part-skim mozzarella cheese¼ tsp. Italian seasoning 1. Preheat oven to 400°. Cook pasta according to package directions; drain. 2. In a large ovenproof skillet, heat 1 tsp. oil over medium heat. Add mushrooms, green pepper and onion; saute until tender. Remove and keep warm. Increase heat to medium-high. In same skillet, heat remaining oil. Spread pasta evenly…

Corned Beef Pizza Swirls Don’t wait until St. Patrick’s Day to enjoy this easy Reuben appetizer. Deli meat and cheese make it doable year-round. Prep: 30 min. + rising • Bake: 35 min. Makes: 12 servings 2 tsp. granulated sugar1 tsp. active dry yeast1 cup warm whole milk (110° to 115°)1 Tbsp. olive oil2 tsp. kosher salt2 tsp. caraway seeds2½ cups all-purpose flour THOUSAND ISLAND SAUCE ½ cup mayonnaise3 Tbsp. finely diced dill pickles2 Tbsp. ketchup1 tsp. brown sugar½ tsp. onion powder¼ tsp. pepper2 dashes Louisiana-style hot sauceDash garlic powder PIZZA SWIRLS ¾ lb. thinly sliced corned beef½ lb. thinly sliced lacy Swiss cheese 1. Add sugar and yeast to warm milk; let stand 15 minutes. Beat the yeast mixture, oil, kosher salt and caraway seeds until blended. Beat in…

MY MOM AND I ARE SUPER CLOSE, so living half a country away hasn’t been easy. Whenever we’re together, we end up at the table—either here in Napa, where I work for a winemaker, or back home in Wisconsin. Eating together gives us the perfect chance to catch up. We try to see each other every three months. When Mom’s here, we go out a lot. There are so many fantastic local restaurants, so we’ll make a list and try new ones. Sometimes we stay in and binge-watch our favorite shows. On those days, I’ll make Chinese “take-in”—a girls’ night favorite. Mom’s Cauliflower-Broccoli Cheese Bake is one of the first dishes I could cook on my own. Seeing that bubbly cheese as it comes out of the oven always makes…

When you cook well, you feel well. Whatever healthy means to you, send the dishes that do your body—and taste buds—good. Glutenfree? Tell us about the baked goods, pastas and brunches everyone loves. Share your best heart-healthy dishes that keep sodium and fat in check, or show how you cut down on carbs and sugar with your most indulgent diabetic-friendly recipes. We’re on the hunt for awesome paleo foods, too. Have a recipe with big flavors and big health benefits? Dish! You could see it here. SEND US A WINNER. WE’LL SEND YOU MONEY. ENTER ALL OF OUR CONTESTS ONLINE TODAY! ENTER AT TASTEOFHOME.COM/RECIPECONTESTS Enter at tasteofhome.com/recipecontests today. No purchase necessary to enter or win. The Healthy Your Way Contest runs Jan. 11, 2018, to May 7, 2018. Open to residents of…

ALABAMA Deborah Pennington Decatur Denise Beadle Dothan Betty Soules Headland Lisa Allen Joppa Jan Harrell Robertsdale ALASKA Cindi DeClue Anchorage ARIZONA Cathy Orban Chandler Cori Cooper Flagstaff Paul Williams Fort Mohave Lee Mason Gilbert Brittany Allyn Mesa Karen Keefe Phoenix Sherri Jerzyk Tucson ARKANSAS Debbie Glasscock Conway CALIFORNIA Helen Nelander Boulder Creek Marina Castle Kelley Canyon Country Kallee Krong-McCreery Escondido Jenn Tidwell Fair Oaks Lynne German Woodland Hills COLORADO Ann Bush Colorado City Peggie Brott Colorado Springs Rachel Garcia Colorado Springs Crystal Jo Bruns Iliff Rebecca Wilson Longmont CONNECTICUT Lynn Faria Meriden Ruth Hartunian-Alumbaugh Willimantic Nancy Bailey Willington DELAWARE Patricia Fish Georgetown FLORIDA Ellen Folkman Crystal Beach Janie Ganyard Jacksonville Kathleen Criddle Lake Worth Heather Chambers Largo Nancy Murphy Mount Dora Cynthia Gerken Naples Pat Hockett Ocala Kailey Thompson Palm…

“My kids love everything about cooking. My son likes to help prepare foods, cutting vegetables and fruits. My daughter loves mixing and plating finished recipes.”—COURTNEY STULTZ Nut Butter Cups This rich, nutty treat is simple to make. At my house, we love using all-natural ingredients because it’s important to know what we’re putting in our bodies. —Courtney Stultz, Weir, KS Field Editor Prep: 20 min. + chilling • Makes: 1 dozen 1 cup unblanched almonds1 cup pitted dates1 cup creamy cashew butter or peanut butter½ cup baking cocoa¼ cup coconut oil, melted2 tsp. honeyChopped almonds, optional Pulse almonds and dates in a food processor until mixture starts to hold together when pressed. Spoon nut mixture into 12 paper-lined muffin cups; press into bottom. Gently spread cashew butter over nut mixture.…

Chocolate & Cherry Stromboli This melty, chocolaty spin on stromboli is delicious for both breakfast and dessert. Serve it with a cup of coffee, and even the coldest winter day instantly feels more snug. —Lorraine Caland, Shuniah, ON Prep: 40 min. + rising • Bake: 20 min. + cooling • Makes: 1 loaf (12 servings) 4 cups all-purpose flour1 pkg. (¼ oz.) quick-rise yeast1 tsp. salt1 cup warm water (120° to 130°)3 Tbsp. canola oil2 Tbsp. honey1 large egg, room temperature, lightly beaten1 tsp. lemon juice8 oz. finely chopped bittersweet chocolate, divided½ cup dried cherries, chopped2 Tbsp. coarse sugar 1. Whisk 3 cups flour, yeast and salt. In another bowl, mix water, oil and honey. Add to dry ingredients; beat on medium speed 2 minutes. Stir in enough remaining flour…

What’s a charity that’s close to your heart? It’s called the Rock River Valley Pantry, here in Rockford. It’s the biggest community-based food pantry in Northern Illinois. How did you get involved, and how long have you been volunteering there? I was looking for a way to help people and saw a newspaper ad asking for food pantry volunteers. I called and started a week later, and it’s been five years now. I work three hours each Monday afternoon, doing everything from stocking the shelves to helping clients pick out and bag up their food for the week. The people I help have a real need. When I work with someone who is getting food for a family of eight to 10, I think about how hard it must be…

Reuben Eggs Benedict When it comes to food, two of my all-time favorites are Reuben sandwiches and eggs Benedict. So naturally I combined them into this incredible breakfast dish. I serve mine with bacon on the side, but hash browns and fresh fruit go great, too! —Jessica Rehs, Akron, OH Prep: 20 min. • Cook: 15 min. Makes: 4 servings 4 large eggsCoarsely ground pepper⅛ tsp. salt2 pretzel hamburger buns, split4 slices Swiss cheese (¾ oz. each)⅓ cup sauerkraut, rinsed, drained well and chopped¼ lb. sliced deli corned beefPrepared Thousand Island salad dressing 1. Preheat oven to 350°. Heat a large skillet coated with cooking spray over medium-high heat. Break eggs, one at a time, into pan; sprinkle with coarsely ground pepper. Reduce heat to low. Cook to desired doneness,…

Pina Coladas If you want velvety smooth texture and a taste of the tropics, this pina colada delivers! It’s easy to make, and it can even be mixed and chilled ahead of time. When ready to serve, just blend for a creamy and delicious beverage. —Linda Schend, Kenosha, WI Field Editor Prep: 20 min. + chillingMakes: 6 servings2¼ cups unsweetened pineapple juice1 can (15 oz.) cream of coconut1½ cups light rum5 cups crushed icePineapple wedges In a 2-qt. pitcher, combine pineapple juice, cream of coconut and rum. Refrigerate, covered, until chilled. For each serving, add a generous cup of rum mixture and 1 cup ice to a blender. Process, covered, until smooth. Pour into a chilled hurricane or highball glass. Cut a 1-in. slit into tip of a pineapple wedge;…