Food and Beverage
Pavos creativos
Last Updated on July 14, 2024 by Daily News Staff
Ideas deliciosas y únicas para la comida sobrante
(Family Features) Cuando terminan las festividades, la mayoría de los anfitriones siguen hablando del pavo. ¿Qué hacer con tanto sobrante de ave?
Durante el fin de semana largo posterior a las reuniones festivas, puede encontrar un uso útil para esos sobrantes. Hay muchas delicias novedosas con pavo, que serán de gran ayuda para aprovechar las sobras y vaciar el refrigerador.
Para servir con tranquilidad sabrosos platillos a sus seres queridos, busque en el empaque del pavo el sello del Departamento de Agricultura de los Estados Unidos (USDA), que indica que el pavo fue criado por granjeros responsables que no suministran antibióticos que promueven el crecimiento. Una buena opción es Honeysuckle White, la primera marca líder de pavos que comercializa pavos sin antibióticos que promueven el crecimiento y no cobra un precio más elevado.
La calidad comienza en la granja
Hace más de 20 años, Darrell Glaser, un granjero de sexta generación de Texas, comenzó a criar pavos con su madre Jeannette y su esposa Shannon. Hoy en día, sus cuatro hijos también ayudan en la granja familiar.
“Intentamos ofrecer un producto de calidad que otras familias disfruten con tranquilidad durante las festividades”, destacó Glaser.
Glaser, que ha criado casi 14 millones de pavos, señala que todo comienza cuidando la salud y la comodidad de las aves.
“Cuidamos que el entorno sea el indicado para nuestros pavos. Esto incluye mantener secos los pisos de los graneros, que ingrese bastante aire fresco y que las aves reciban agua y alimentos de buena calidad”, manifestó Glaser.
Glaser afirma que si los pavos están felices y cómodos, por lo general, son sanos: se reduce la necesidad de recetar medicamentos, como los antibióticos.
Glaser y su familia son una de las más de 700 familias granjeras independientes que se encargan de criar pavos para Honeysuckle White sin suministrar antibióticos que promuevan el crecimiento.
“Alimentamos a los estadounidenses, y deseamos ofrecer alimentos de calidad a nuestros clientes”, señaló Glaser. “Dado que los consumidores están cada vez más preocupados por su alimentación, criamos pavos saludables sin suministrarles antibióticos que promuevan el crecimiento”.
Para obtener más recetas y consejos de preparación, ingrese a www.honeysucklewhite.com.
Minipanecillos festivos
Ingredients
- 1 libra (o 3 tazas) de pavo picado Honeysuckle White (carne clara y oscura)
- 1 paquete (14 onzas) de mezcla para relleno de pan de maíz
- 1 frasco (16 onzas) de salsa de pavo
- 1 lata (6 onzas) de salsa de arándanos rojos con arándanos enteros
Preparation
- Precaliente el horno a 350 °F. Rocíe los moldes para minipanecillos (para preparar 48) con aceite antiadherente para cocinar.
- Pique el pavo recién cocinado o las sobras de pavo en trozos de 1/4 pulgada.
- En un tazón grande, prepare el relleno como se indica en el paquete. Agregue el pavo a la mezcla de relleno. Añada una taza de salsa de pavo. La mezcla debería permanecer unida cuando la pase a un tazón con una cuchara. Si la mezcla queda demasiado seca, agregue más cucharadas de salsa hasta lograr la consistencia adecuada.
- Coloque el relleno en un molde con una cuchara, rellene cada cavidad y, luego, presione la mezcla hasta completar cada porción.
- Lleve al horno entre 15 y 20 minutos o hasta que la parte superior esté dorada. Retire del molde, y decore cada panecillo con salsa de arándanos rojos. También se puede calentar más salsa para servirla como acompañamiento.
Serves
48 panecillos
Croissant de pavo
Ingredients
- 1 libra (unas 2 tazas) de sobras de pavo entero Honeysuckle White, en cubos de 1/2 pulgada
- 1 taza de piñones tostados
- 1 taza de apio en cubos
- 6 cucharadas de cebolleta fresca picada
- 6 cucharadas de pimiento rojo, en cubos
- 1 taza de mayonesa reducida en grasas
- 2 cucharadas de jugo de limón
- 12 croissants
Preparation
- En un tazón mediano, combine el pavo, los piñones, el apio, las cebolletas y el pimiento rojo. Agregue la mayonesa y el jugo de limón. Divida los croissants en dos, coloque una generosa porción de ensalada de pavo en el fondo de cada croissant, cubra con la otra mitad y sirva.
- Para tostar los piñones: en una sartén seca, coloque los piñones en una única capa y tueste a fuego lento (unos 5 minutos), revolviendo siempre que sea necesario para evitar que se quemen. Dado que los piñones se queman fácilmente, es una buena idea controlarlos hasta que queden dorados y con aroma, lo cual significa que están tostados.
Serves
12
Sopa caliente de pavo
Ingredients
- 1 cebolla blanca, picada (reserve 2 cucharadas)
- 3 cucharadas de aceite de oliva extravirgen
- 1,4 libras (unas 3 tazas) de sobras de pavo Honeysuckle White, picadas
- 1/8 cucharadita de sal
- 1/8 cucharadita de pimienta molida gruesa
- 1/2 taza de apio en cubos
- 1 taza de zanahorias, en cubos
- 1 diente de ajo, picado
- 5 pimientos amarillos, sin semillas y en cubos
- 2 papas medianas, peladas y en cubos
- 1 lata (15 onzas) de caldo de pollo
- 1 cucharada de sal
- cuencos de pan (opcional)
- 2 cucharadas de queso parmesano rallado
Preparation
- En una sartén, rehogue la cebolla con 2 cucharadas de aceite de oliva (de 2 a 3 minutos). Agregue el pavo cocinado y 1/8 cucharadita de sal y pimienta al gusto. Reserve.
- En una olla grande a fuego lento, caliente 1 cucharada de aceite. Saltee el apio, la zanahoria, el ajo y las 2 cucharadas reservadas de cebolla durante unos 10 minutos, o hasta que los vegetales estén suaves. Añada los pimientos amarillos, las papas, el caldo y 1 cucharada de sal. Cocine a fuego lento de 15 a 20 minutos, hasta que las papas estén suaves.
- Deje enfriar unos 10 minutos y, a continuación, vuelva a colocarlas en la olla para mantener el calor.
- Agregue el pavo y la mezcla de cebolla a la sopa.
- Vierta la sopa en tazones, y decore con queso parmesano rallado.
Serves
6
Quiche de pavo, espinaca y queso suizo
Ingredients
- aceite antiadherente en aerosol
- 1/2 cebolla blanca, en cubos
- 1/2 pimiento dulce, en cubos
- 2 dientes de ajo, picados
- 1,25 libras (unas 3 tazas) de sobras de pavo entero Honeysuckle White, del tamaño de un bocado
- 1 paquete (10 onzas) de espinaca congelada, descongelada y bien escurrida
- 3 huevos
- 1/2 taza de leche semidescremada
- 1/2 cucharadita de sal
- 1/4 cucharadita de pimienta negra molida gruesa
- 1 taza de queso suizo rallado
- 1 masa de pastel (9 pulgadas), sin cocinar
Preparation
- Precaliente el horno a 350 °F.
- Rocíe una sartén grande antiadherente con aceite en aerosol, y colóquela a fuego medio. Saltee la cebolla, el pimiento y el ajo a fuego medio hasta que estén suaves (unos 3 minutos). Añada el pavo y la espinaca descongelada (seque toda la humedad), y saltee durante 1 minuto o hasta que todos los ingredientes estén bien calientes. Retire del fuego.
- En un tazón, bata los huevos, la leche, la sal y la pimienta. Espolvoree el queso en la parte inferior de la masa. Por arriba del queso, coloque la mezcla de espinaca, pavo y vegetales. Vierta la preparación con huevo por encima.
- Lleve al horno por unos 50 minutos o hasta que el centro esté cocido.
SOURCE:
Honeysuckle White
At our core, we at STM Daily News, strive to keep you informed and inspired with the freshest content on all things food and beverage. From mouthwatering recipes to intriguing articles, we’re here to satisfy your appetite for culinary knowledge.
Visit our Food & Drink section to get the latest on Foodie News and recipes, offering a delightful blend of culinary inspiration and gastronomic trends to elevate your dining experience.
https://stmdailynews.com/category/food-and-beverage
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Food and Beverage
Quick Teriyaki Chicken Bowl Recipe Using Foster Farms Precooked Strips
Quick 10-minute teriyaki chicken bowl using Foster Farms precooked chicken strips, store-bought teriyaki sauce, and rice. Fast, easy, and customizable weeknight meal.
Last Updated on December 13, 2025 by Daily News Staff
Grilled Chicken teriyaki rice (Adobe Sock)
When you need a fast, flavorful meal without the fuss, a teriyaki chicken bowl is one of the easiest dishes you can throw together. Using Foster Farms precooked chicken breast strips, store-bought teriyaki sauce, and ready-to-heat rice, you can have dinner on the table in about ten minutes — no chopping, marinating, or complicated prep required.
A Weeknight Staple
This recipe is ideal for busy weeknights, work-from-home lunches, or those moments when you want something warm and satisfying without relying on takeout. With precooked chicken, most of the work is already done for you. All you’re really doing is heating, mixing, and assembling.
“A complete teriyaki bowl in ten minutes — no takeout required.”
Ingredients
1–2 cups cooked rice (microwaveable rice packets work great) 1 cup Foster Farms precooked chicken breast strips ¼–½ cup teriyaki sauce, depending on how saucy you like it 1 cup of vegetables (fresh, steamed, or frozen) Optional toppings: sesame seeds, green onion, pineapple chunks, spicy mayo, red pepper flakes
Instructions
1. Prep the Base
Start with your rice. If you’re using microwave rice, it heats up in about 60–90 seconds. Leftover rice works just as well — just warm it in a bowl before assembling the dish.
2. Heat the Chicken
Foster Farms precooked chicken strips make this step incredibly simple. Just heat them in a skillet for a couple of minutes or microwave them for under a minute. Add a few tablespoons of teriyaki sauce and stir to coat the chicken evenly.
3. Add the Vegetables
This bowl works with almost any vegetable you enjoy. Frozen stir-fry mixes are quick and convenient, while steamed broccoli or carrots add color and crunch. Toss the veggies into the pan with the chicken so they absorb the teriyaki flavor.
4. Build Your Bowl
Add your rice to a serving bowl and top it with the teriyaki chicken and vegetables. If you want a richer flavor, drizzle on a little extra teriyaki sauce.
5. Customize With Toppings
Finish with sesame seeds, sliced green onions, or a drizzle of spicy mayo. Pineapple adds a sweet touch that pairs perfectly with teriyaki, giving your bowl a subtle Hawaiian twist.
👉 Download the Teriyaki Chicken Bowl Recipe PDF
Why This Recipe Works
What makes this meal so appealing is its flexibility. Use whatever rice you have on hand, swap in your favorite veggies, and adjust the sauce level to your own taste. It’s fast, affordable, and customizable — ideal for anyone looking to simplify their cooking without sacrificing flavor.
Do you have your own fast weeknight recipes or kitchen shortcuts? Share them with us in the comments or tag @STM Daily News on social media. We love spotlighting great ideas from our readers!
The fate of Lucky Supermarkets in SoCal
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Beverages
Grazing and Gifting: Sweet Solutions for the Holiday Rush
Grazing and Gifting: hMake holiday entertaining and gifting easy with Florida Citrus. Discover delightful recipes—like Scallops with Grapefruit Butter and Citrus Salad with Burrata—and send sweet, healthy citrus gift baskets to loved ones for a memorable, stress-free season.
Grazing and Gifting: Sweet Solutions for the Holiday Rush
(Family Features) If you feel yourself slipping into the last-minute rush of the holiday season, still searching for dazzling recipes and abundant gifts, rest assured – you’re not alone. Light, refreshing ingredients for spectacular meals are just a click away, and they can make for the perfect presents, too.
Abundantly sweet and simple, Florida Citrus Gifts are a simple way to share holiday cheer with family, friends and loved ones. From cheerful boxes to beautiful baskets and more, they offer options in all shapes and sizes, loaded with freshly picked tangerines, grapefruits, oranges and mandarins. They’re easy to send and even easier to enjoy, providing a one-of-a-kind (and healthy) way to share holiday cheer in memorable meals like Scallops with Florida Grapefruit Butter, sure to become a household favorite for years to come. Pair it with a light and refreshing Florida Citrus Salad with Burrata featuring fresh grapefruit and oranges mingling with peppery arugula and creamy burrata to bring a bit of balance to holiday dining. No festivity is complete without libations, and this Florida Grapefruit Brandy Sour can be a staple at your beverage station. Just mix freshly squeezed Florida Grapefruit juice with brandy, simple syrup, bitters and egg white (for froth) then finish with sparkling water. Find deliciously thoughtful ways to share the sweetness of the season with loved ones by visiting PickFLA.com, which features an interactive map to find a range of gift options that fit your holiday needs. 
Florida Grapefruit Brandy Sour
Recipe courtesy of the Florida Department of Citrus Prep time: 5 minutes Servings: 1- 1 3/4 ounces brandy
- 2 1/2 ounces freshly squeezed Florida Grapefruit Juice
- 1/3 ounce simple syrup, or to taste
- 2 dashes bitters
- 1 egg white
- ice cubes
- 1 ounce sparkling water
- Florida Grapefruit twist, for garnish
- In cocktail shaker, add brandy, Florida Grapefruit juice, simple syrup, bitters and egg white. Shake vigorously 15-20 seconds to create frothy texture.
- Add ice cubes to shaker and shake 15 seconds to chill drink.
- Strain into chilled coupe or rocks glass filled with fresh ice.
- Pour light splash of sparkling water over top to enhance effervescence.
- Garnish with grapefruit twist.
Scallops with Florida Grapefruit Butter
Recipe courtesy of the Florida Department of Citrus Prep time: 30 minutes Cook time: 3 minutes Servings: 4- 2 Florida Grapefruit
- 1 fennel bulb
- 3 tablespoons olive oil, plus additional for searing, divided
- 1 tablespoon sherry vinegar
- 1/8 teaspoon, plus 1 pinch, salt, divided, to taste
- 1/8 teaspoon, plus 1 pinch, pepper, divided, to taste
- 1 small bunch fresh cilantro
- 12 scallops with empty shells
- 1 tablespoon butter
- Peel and cut one Florida Grapefruit into segments. Squeeze remaining grapefruit and reserve juice.
- Wash and finely chop fennel. In bowl, mix fennel with olive oil, sherry vinegar and 1 pinch salt and pepper.
- Mix and add fresh cilantro. Keep a few leaves for garnish.
- In hot frying pan, drizzle with olive oil then sear scallops 1 minute on each side.
- Remove scallops from pan then deglaze with reserved Florida Grapefruit juice. Let it simmer slightly and add butter to make sauce. Add 1/8 teaspoon salt and pepper.
- Place 1 tablespoon fennel salad in washed shell, top with three scallops and coat with grapefruit butter.
- Finish with reserved cilantro leaves and fresh grapefruit segments.
Florida Citrus Salad with Burrata
Recipe courtesy of the Florida Department of Citrus Florida Citrus Vinaigrette:- 1/3 cup Florida Grapefruit Juice
- 1/3 cup Florida Orange Juice
- 2 teaspoons orange zest
- 2 tablespoons cider vinegar
- 2 teaspoons honey
- 1 tablespoon Dijon mustard
- 1/3 cup olive oil
- 2 tablespoons shallots
- sea salt, to taste
- fresh pepper, to taste
- 1 red onion, thinly sliced
- 1/2 cup white vinegar or cider vinegar
- 1/2 cup water
- 1 tablespoon sugar
- 1 teaspoon salt
- 4 Florida Grapefruit, peeled and cut into segments
- 3 oranges, peeled and cut into segments
- 1 bunch radishes, sliced thin and cut into sticks
- 1/3 cup pistachios, grilled and coarsely chopped
- 1 cup arugula
- 2 tablespoons dill, chopped
- sea salt, to taste
- pepper, to taste
- 8 ounces burrata
- To make vinaigrette: In small bowl, mix Florida Grapefruit Juice, Florida Orange Juice, orange zest, cider vinegar, honey, Dijon, olive oil and shallots until dressing is emulsified. Season with salt and pepper, to taste. Set aside. Vinaigrette will keep 7 days in refrigerator.
- To make pickled onion: Place sliced onion in airtight canning jar.
- In small saucepan, combine vinegar, water, sugar and salt. Bring to boil and pour over sliced onion in jar. Add small amount of water to completely cover onion. Refrigerate at least 2 hours before serving. Pickled onions will keep 15 days in refrigerator.
- To make burrata salad: In bowl, combine Florida Grapefruit and Orange segments; add radish sticks, toasted pistachios, arugula and dill. Season with salt and pepper, to taste.
- Place salad on large plate, top with coarsely chopped burrata and drizzle generously with citrus vinaigrette and pickled onion.
At our core, we at STM Daily News, strive to keep you informed and inspired with the freshest content on all things food and beverage. From mouthwatering recipes to intriguing articles, we’re here to satisfy your appetite for culinary knowledge.
Visit our Food & Drink section to get the latest on Foodie News and recipes, offering a delightful blend of culinary inspiration and gastronomic trends to elevate your dining experience. https://stmdailynews.com/food-and-drink/
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Last Updated on December 12, 2025 by Daily News Staff
Balance Fall Comfort Foods with a Lighter Bite
(Family Features) Before turning your attention to the comfort of filling soups and slow-cooked meals, give warmer weather one last hurrah. If you have any garden veggies leftover, this Cucumber and Tomato Salad offers a light, tasty dish that’s perfect for packing to the office. Discover more recipe ideas for any season at Culinary.net.
Cucumber and Tomato Salad
Recipe courtesy of “Cookin’ Savvy” Servings: 4-6- 3 medium or large cucumbers
- 2-3 vine tomatoes
- 1/2 cup chopped red onion (optional)
- 1/3 cup apple cider vinegar
- 1/2 cup olive oil
- 1/4 cup sugar
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- 1 tablespoon fresh minced dill
- 1 tablespoon mayo
- salt, to taste
- pepper, to taste
- 1/4 cup shredded Parmesan cheese
- Peel and slice cucumbers. Deseed, if desired. Coarsely chop into bite-size pieces. Slice and chop tomatoes. Place cucumbers and tomatoes in large bowl with chopped onions, if desired.
- To make dressing: In separate bowl, mix apple cider vinegar, olive oil, sugar, onion powder, garlic powder, dill and mayo. Season with salt and pepper, to taste. Pour over cucumber mixture and mix well.
- Top with shredded Parmesan cheese and serve.
At our core, we at STM Daily News, strive to keep you informed and inspired with the freshest content on all things food and beverage. From mouthwatering recipes to intriguing articles, we’re here to satisfy your appetite for culinary knowledge.
Visit our Food & Drink section to get the latest on Foodie News and recipes, offering a delightful blend of culinary inspiration and gastronomic trends to elevate your dining experience. https://stmdailynews.com/food-and-drink/
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