Simplify Family Dinners with Easy, One-Pan Meals

(Feature Impact) When busy weeknights leave little time for prepping dinner – or cleaning it up afterward – simple recipes can make a difference. With a few flavorful ingredients and a single pan or casserole dish, you can get a satisfying meal on the family table without spending hours in the kitchen or leaving behind a sink full of dirty dishes.

Convenient ingredients like rice lend themselves well to a variety of easy recipes. For example, this zesty, Asian-inspired Lime-Ginger Shrimp Fried Rice combines sauteed shrimp with sweet mango, citrusy lime, savory bok choy and fragrant Success Boil-in-Bag Jasmine Rice in a weekly favorite that’s ready in about 25 minutes using just a wok or large skillet.

With no additives or preservatives, and now available in a shareable 32-ounce family size, the certified kosher, gluten-free, non-GMO long grain rice’s sweet buttery flavor makes it an easy base for the customizable dish. While the recipe calls for bok choy, you can mix and match vegetables based on what vegetables you already have on hand, including leftovers from another meal, such as carrots, onions, peppers, zucchini, mushrooms, snap peas or corn.

For another easy option, this Broccoli Cheese Rice Casserole comes together in just four simple steps and requires a single casserole dish for baking. Using no measure, no mess Success Boil-in-Bag White Rice ensures perfect, fluffy rice that folds into a creamy combination of cream of mushroom soup, broccoli and cheddar cheese for a bubbling, hearty dinner straight from the oven in about half an hour.

For more recipes that make it easy to get a homemade meal on the table with less cleanup, visit SuccessRice.com.

Lime-Ginger Shrimp Fried Rice

Prep time: 10 minutes
Cook time: 15 minutes
Servings: 4

• 2          bags Success Boil-in Bag Jasmine Rice
  
• 2          tablespoons canola oil
  
• 1          pound peeled, deveined medium shrimp, tails removed
  
• 8          baby bok choy, trimmed and quartered
  
• 1/2       cup diced fresh mango
  
• 1          tablespoon minced fresh ginger root
  
• 1/4       teaspoon salt
  
• 3          tablespoons soy sauce
  
• 2          tablespoons lime juice

1. Prepare rice according to package directions. Allow to cool completely.
2. In wok or large skillet, heat oil over medium-high heat. Add shrimp, bok choy, mango, ginger and salt; saute 3-5 minutes, or until shrimp start to curl and bok choy starts to wilt.
3. Stir in rice. Cook 2-3 minutes, or until well coated. Stir in soy sauce and lime juice; cook 2-3 minutes, until rice is heated through.

Tip: If you don’t have bok choy on hand, use small broccoli florets, trimmed green beans or leftover vegetables of choice.

Broccoli Cheese Rice Casserole

Prep time: 5 minutes
Cook time: 30 minutes
Servings: 4-6

• 1          bag Success Boil-in-Bag White Rice
  
• nonstick cooking spray
  
• 1          can (10.75 ounces) condensed cream of mushroom soup
  
• 2          cups frozen broccoli florets, thawed and drained
  
• 1 1/2    cups shredded cheddar cheese, divided
  
• 1/2       teaspoon black pepper
  
• 1/2       cup crispy fried onions

1. Prepare rice according to package directions. Preheat oven to 350 F.
2. Coat 2-quart casserole dish with nonstick cooking spray. In medium bowl, combine soup, broccoli, 1 cup cheddar cheese and pepper. Fold in rice.
3. Pour mixture into prepared dish and top with remaining cheddar cheese.
4. Top with crispy fried onions. Bake 20 minutes, until bubbling.

SOURCE:

Success Rice

(Feature Impact) Sheet pan cooking makes weeknight meals wonderfully easy – and fresh grapes give them an unexpected upgrade. Roasted alongside chicken, vegetables, gnocchi and more, grapes become warm and juicy, adding a pop of sweetness that complements savory flavors and makes simple dishes feel a little more special.

From satisfying dinners and sides to a crowd-pleasing dessert, these recipes bring something unexpected to the sheet pan without adding extra fuss. Find more family recipe ideas by visiting GrapesFromCalifornia.com.

1. California Grapes and Sage Chicken – This simple sheet pan dinner pairs savory sage-seasoned chicken with sweet California grapes, butternut squash, red onion and garlic. As everything roasts together, the grapes become warm and juicy while apple cider vinegar adds a bright, tangy counterpoint. It’s an easy, colorful meal that delivers plenty of flavor with minimal cleanup.

1. Roasted California Grapes and Sweet Potatoes – Sweet potatoes and California grapes make a delicious pairing in this colorful, easy-to-prepare side dish. Roasting grapes brings out their natural sweetness, while balsamic vinegar, onion and fresh basil add savory, tangy notes for balance. Serve it alongside your favorite protein or add it to a grain bowl for a simple way to bring more fruits and vegetables to the plate.

1. Roasted California Grapes and Gnocchi – Tender gnocchi, juicy roasted California grapes, broccolini and red onion come together in this satisfying one-pan meal. Fresh thyme, feta and lemon zest balance the grapes’ sweetness with savory, tangy and bright flavors. With just 25 minutes of roasting time, it’s an easy way to turn everyday ingredients into a flavorful meatless dinner.

1. Chicken and Roasted California Grapes with Carrots and Parsnips – Warm, spiced cumin and turmeric give this hearty chicken sheet pan dinner plenty of flavor, while carrots, parsnips, onions and California grapes round out the meal. The grapes add juicy bursts of sweetness that complement the earthy root vegetables and savory spices. Everything cooks together on one pan for a colorful, satisfying dinner with easy cleanup.

1. California Grape and Apple Sheet Pan Pie – Tart apples and juicy black California grapes offer a delicious twist on classic apple pie in this crowd-friendly sheet pan dessert. The fruits bake beneath a golden lattice crust with the grapes adding extra color, sweetness and juicy texture to every slice. Designed to serve 16, it’s an inviting dessert for holidays, parties and other gatherings.

SOURCE:

California Table Grape Commission

(Feature Impact) Fall flavors and Halloween decorations make an ideal seasonal combination. These Cinnamon Spiced Ghost Cupcakes are the perfect example, with the warmth and sweetness of the cake offering a tasty base for piles of frightful frosting. All it takes to transform a swirl of white buttercream into a spooky ghost is a couple dots of food coloring, chocolate chips or another candy of choice.

They’re simple to make, easy to personalize and fun for all ages, whether you’re baking a tray for kids to decorate or bringing them to a Halloween party. Add sprinkles, a dusting of cinnamon or decorations that fit your theme.

Find more seasonal recipes to enjoy at Culinary.net.

Cinnamon Spiced Ghost Cupcakes

Recipe adapted from The Marble Kitchen
Prep time: 20 minutes
Cook time: 16 minutes
Servings: 12

• 1 1/4    cups all-purpose flour
  
• 3/4       teaspoon baking powder
  
• 2          teaspoons ground cinnamon
  
• 1/2       teaspoon kosher salt
  
• 6          tablespoons unsalted butter, at room temperature
  
• 1/2       cup granulated sugar
  
• 1/4       cup brown sugar
  
• 1          egg, at room temperature
  
• 3/4       cup milk
  
• 1          teaspoon vanilla extract

Vanilla Buttercream Frosting:

• 1          cup unsalted butter, at room temperature
  
• 1/2       teaspoon salt
  
• 4          cups powdered sugar, sifted
  
• 3-5       tablespoons heavy cream, at room temperature
  
• 1          tablespoon vanilla extract
  
•             black food dye or chocolate chips

1. Preheat oven to 350 F and line cupcake pan with paper liners.
2. In medium bowl, combine flour, baking powder, cinnamon and salt.
3. Using electric or stand mixer, cream butter, sugar and brown sugar about 4 minutes on medium or medium-high speed until light and fluffy. Add egg, mixing well and scraping down bowl.
4. In small bowl or measuring cup, whisk milk and vanilla. Set aside.
5. Add 1/3 dry ingredient mixture to butter mixture and beat until combined. Add 1/2 milk mixture and mix well. Continue alternating dry and wet ingredients.
6. Bake about 16 minutes, or until toothpick inserted in middle of cupcake comes out clean. Cool in pan 5 minutes then transfer to wire rack to cool completely before frosting.
7. To make frosting: Using electric or stand mixer, beat butter and salt on medium-high speed 5 minutes, scraping down bowl halfway through.
8. Reduce speed to low and add sugar 1/2 cup at a time, alternating with heavy cream until 3 tablespoons have been added. Stop occasionally to scrape down bowl. Once all sugar is in, add vanilla and beat on medium-low 1 minute until light and fluffy. If desired, add additional cream 1 teaspoon at a time until frosting reaches preferred consistency.
9. Place buttercream in piping bag with large round tip. Pipe tall mounds of frosting on each cupcake in ghost shapes (wider on bottom, narrower on top). Add dots of black food dye or chocolate chips for eyes.

Photo courtesy of Unsplash

SOURCE:

Culinary.net