Heather's Florida Kitchen

Seasonally inspired easy recipes for the home cook.
Red, White and Blue Slaw

Red, White and Blue Slaw

Red, White and Blue Slaw (Photo courtesy Wisconsin Milk Marketing Board, Inc.)

Red, White and Blue Slaw (Photo courtesy Wisconsin Milk Marketing Board, Inc.)

Red, White and Blue Slaw wraps up my tribute to June Dairy Month and continues my Fourth of July recipe countdown. Slaw with bacon and blue cheese? What could go wrong? Perhaps simply not making enough.

Red, White and Blue Slaw
Yield: 12 servings

6 cups cabbage, shredded
6 slices thick-cut bacon, fried, drained and crumbled
3/4 cup (4 ounces) crumbled blue cheese
1 pint (2 cups) cherry or grape tomatoes, quartered
3/4 cup prepared slaw dressing

1. In a large bowl, combine the cabbage, bacon, crumbled blue cheese, tomatoes and slaw dressing; mix well.
2. Chill 1 to 2 hours to blend flavors.
Recipe note: I am not a fan of sweet slaw dressings. I made one batch as directed here and another simply dressed with Duke’s mayonnaise — everyone was happy.
SOURCE: DairyGood.org and Wisconsin Milk Marketing Board

Greek Yogurt Parfait With Fruit and Crunchy Nutty Clusters

Greek Yogurt Parfait With Fruit and Crunchy Nutty Clusters

Greek Yogurt Parfait With Fruit and Crunchy Nutty Clusters

Greek Yogurt Parfait With Fruit and Crunchy Nutty Clusters

We are nearing the end of June Dairy Month. So let’s raise an ice-cold glass of milk to toast Florida’s more than 100 dairy farms. And while we could leave it at that, there is so much more to this monthlong focus on dairy awareness. The possibilities are endless because milk is only the beginning of this culinary journey. Just check out our new campaign “Undeniably Dairy,” to see just how easy it is to help yourself to several servings of all things dairy every day. Every Thursday in June we are exploring how the versatility of dairy products fit into busy healthful, lifestyles with recipes that won’t bust the budget. Today’s recipe is Greek Yogurt Parfaits With Fruit and Crunchy Peanut Butter Clusters. Serve at breakfast, brunch, an after-school snack or for dessert at dinner. For brunch, set up a parfait bar to let guests add ingredients to their own taste.

Greek Yogurt Parfait With Fruit and Crunchy Nutty Clusters
Yield: 8 servings

For the crunchy nutty clusters:
2 cups whole cashews or walnut halves, chopped
1/2 cup honey-flavored wheat germ
6 ounces golden raisins
3 ounces dried apricots, chopped
1/2 cup oats (quick or old fashioned), uncooked
1/4 cup firmly packed brown sugar
2/3 cup light corn syrup
1/4 cup creamy peanut butter
For the parfaits:
4 cups plain 2 percent Greek-style yogurt
2 cups fresh summer berries (blackberries, raspberries, blueberries, or sliced strawberries) or chopped stone fruit

1. Heat oven to 350F. Combine nuts, wheat germ, raisins, apricots and oats. In a small, heavy saucepan, combine remaining ingredients. Bring mixture to a boil over medium heat, stirring constantly. Immediately pour over nut mixture, stirring until well-coated. Drop by rounded teaspoons onto a parchment paper lined baking pan. Bake 8 to 10 minutes. Remove from oven and cool completely. Roughly chop half the clusters for the parfaits, save remaining treats for snacking. The will keep in the freezer well for up to four weeks.
2. To assemble the parfaits, spoon 1/4 cup yogurt into each of 8 clear glasses. Top yogurt with 2 heaping tablespoons of the chopped nutty clusters and 2 tablespoons fruit. Repeat layers with the remaining ingredients.

Time-saver tips:
• Use granola instead of baking the crunchy nutty cluster.
• Make the crunchy nutty clusters up to three days ahead and freeze until ready to use.
• Use frozen (thawed) fruit.

Dairy and your health
Your mother was right. Breakfast is the most important meal of the day. Breakfast eaters tend to have better diets overall, consuming more fruit, vegetables, milk, and whole grains than non-breakfast eaters, according to Consumer Reports magazine. Low-fat yogurt and milk can be an essential part of that morning meal, while still staying on track with your healthful lifestyle goals. Eating within two hours of waking can make a difference in the way you metabolize glucose, or blood sugar, all day. Your glucose level rises every time you eat, and your pancreas produces insulin to shuttle the glucose into your cells, where it’s used for energy. Research is finding that keeping glucose and insulin in the right balance has important effects on metabolism and health.

Florida Diary fun facts
• Cows chew their cud at least 50 times per minute.
• Cows can walk up stairs, but not down stairs.
• Milk imitators such as almond and soy contain 10 or more added ingredients including salt and even added sugar. Cow’s milk, on the other hand, is pure and simple, and that means no antibiotics too.

Morning Mix recipe: Beer Marinated Flank Steak with Blue Cheese Chimichurri

Morning Mix recipe: Beer Marinated Flank Steak with Blue Cheese Chimichurri

Beer Marinated Flank Steak with Blue Cheese Chimichurri (Photo courtesy McCormick & Co.)

Beer Marinated Flank Steak with Blue Cheese Chimichurri (Photo courtesy McCormick & Co.)

Beer Marinated Flank Steak with Blue Cheese Chimichurri is a great reason to fire up the grill this weekend or on July 4 and that’s why it’s my Morning Mix recipe of the week. Combine Grill Mates Roasted Garlic Stout Marinade Mix with a hearty stout or IPA beer to add rich, full-bodied flavor to the beef. Grill and serve with a blue cheese chimichurri and wait for the applause from your guests. Every Thursday, you can find more recipes exclusively for WOMX Mix 105.1’s Morning Mix here and at the radio station’s website.

Beer Marinated Flank Steak with Blue
Yield: 6-8 servings

Flank steak:
1 package McCormick Grill Mates Roasted Garlic Stout Marinade Mix
3/4 cup stout beer
1 1/2 pounds flank steak
Blue cheese chimichurri:
1 cup loosely packed chopped cilantro
1 cup loosely packed chopped parsley
2 green onions, trimmed and chopped
1 small clove garlic, finely chopped
2 tablespoons extra-virgin olive oil
2 tablespoons red-wine vinegar (see note)
1/2 teaspoon crushed red pepper
1/4 teaspoon freshly ground sea salt
1 ounce Danish blue cheese, crumbled, divided (see note)

1. For the flank steak, mix Marinade Mix and beer in small bowl. Reserve 2 tablespoons of the marinade. Place steak in large sealable plastic bag or glass dish. Add remaining marinade; turn to coat well. Refrigerate 30 minutes or up to 4 hours.
2. For the chimichurri, mix cilantro, parsley, green onions, garlic, oil, vinegar, red pepper and salt in medium serving bowl until blended. Gently stir in 2 tablespoons of the blue cheese. Cover. Refrigerate until ready to serve.
3. Remove steak from marinade. Discard any remaining marinade.
4. Grill steak over medium-high heat 6 to 8 minutes per side or until desired doneness, brushing with reserved marinade during last few minutes of grilling. Let steak stand 5 minutes before slicing. Sprinkle remaining blue cheese over chimichurri sauce and serve with sliced steak.
Recipe notes: You can substitute white-wine vinegar for the red-wine vinegar and Roquefort cheese for the Danish blue cheese.
Quick marinating tip: Massage steak and marinade in plastic bag for 5 minutes to infuse flavor faster.
SOURCE: McCormick & Co.

Curry Yogurt Chicken Kebabs

Curry Yogurt Chicken Kebabs

Curry Yogurt Chicken Kebabs (photo courtesy Dairygood.org)

Curry Yogurt Chicken Kebabs (photo courtesy Dairygood.org)

Curry Yogurt Chicken Kebabs is a Fourth of July menu winner from Dairygood.org. Not only does it showcase Florida dairy products and Fresh From Florida flavors, it’s also an easy, delicious and low-fat main dish option. With just 2.5 grams of total fat and 0.5 gram of saturated fat per serving, this dish won’t weigh you down during a day of celebrations. Our countdown to food and fireworks continues tomorrow with more great nibbles and noshes.

Curry Yogurt Chicken Kebabs
Yield: 4 servings (2 skewers plus 1/4 of the dipping sauce, per serving)

Marinade:
1 (8-ounce) container plain fat-free yogurt
1 lime, zested and juiced
1 tablespoon freshly grated ginger
1 tablespoon curry powder
1 jalapeno pepper, minced
Glaze:
1/2 cup plain fat-free yogurt
1/2 cup local honey
3/4 teaspoon salt
1/2 teaspoon cinnamon
Dipping sauce:
1 (8-ounce) container plain fat-free yogurt
1 lemon, zested and juiced
2 teaspoons ground cumin
1/4 teaspoon red pepper flakes (optional)
1/4 cup freshly chopped cilantro
1 teaspoon freshly minced garlic
2 cups chopped seedless cucumber
1/2 teaspoon salt
Kebabs:
8 wooden skewers, soaked in water for 1 hour (or substitute with metal skewers)
4 boneless, skinless chicken breast halves, cut into 1-inch cubes
2 red bell peppers, cut into 1-inch pieces
1 red onion, cut into wedges
2 cups pineapple wedges

1. For the marinade, stir all ingredients together in a small bowl; set aside.
2. For the glaze, stir all ingredients together in a small bowl; set aside
3. For the dipping sauce, stir all ingredients together in a small bowl. Refrigerate until serving.
4. For the kebabs, thread each skewer with alternating pieces of chicken, peppers, onion wedges and pineapple. Place skewers in a glass dish (or large re-sealable plastic bag) and pour marinade over to coat. Cover and refrigerate for 2-4 hours.
5. Preheat broiler and line a broiler pan with aluminum foil. Lay skewers on pan and lightly brush with some of the glaze. Broil skewers about 5 minutes, then brush with remaining glaze. Turn skewers over and cook 5 minutes or until
chicken is cooked through and edges are browned.
6. Serve hot or cold with dipping sauce.
SOURCE: Dairygood.org

True Blue Potato Salad

True Blue Potato Salad

True Blue Potato Salad (photo courtesy Dairygood.org)

True Blue Potato Salad (photo courtesy Dairygood.org)

True Blue Potato Salad starts our Fourth of July countdown here in “Heather’s Florida Kitchen.” Fresh herbs and tangy blue cheese combine with red-, white-, and blue-hued potatoes in this revamp of a traditional side dish. Diced celery, green onions and water chestnuts add a flavorful crunch to the texture. The best part, the recipe from Dairygood.org continues our celebration of National Dairy Month and Florida Milk.

True Blue Potato Salad
Yield: 6 servings

1 1/4 cups sour cream
2 tablespoons freshly minced parsley
2 tablespoons tarragon-flavored white wine vinegar (see note)
1/2 teaspoon celery seed
Coarse salt and freshly ground pepper to taste
3/4 cup crumbled blue cheese
4 cups (1 1/2 pounds) cooked red, white and blue (or purple) potatoes, cubed
1/2 cup diced celery
1/2 cup green onion slices
1/2 cup sliced water chestnuts

1. Combine sour cream, parsley, vinegar and seasonings. Stir in crumbled blue cheese.
2. Combine potatoes, celery, green onions and water chestnuts in a bowl. Add sour cream mixture and toss lightly.
Recipe notes: If you can’t find herb-flavored bottled vinegar, substitute white wine vinegar mixed with 1/8 teaspoon dried tarragon leaves. Recipe can also be made with all red or yellow potatoes.
Source: Dairygood.org

Fried Shrimp with Spicy Remoulade

Fried Shrimp with Spicy Remoulade

Fried Shrimp with Spicy Remoulade (Photo courtesy of the Neelys and FoodNetwork.com)

Fried Shrimp with Spicy Remoulade (Photo courtesy of the Neelys and FoodNetwork.com)

Fried Shrimp with Spicy Remoulade is a easy summer meal. Just make sure you look for “wild-caught American shrimp” on the packaging. Purchase seafood last during your shopping trip, and bring a cooler to transport it home.

Fried Shrimp with Spicy Remoulade
Yield: 4 to 6 servings

Peanut oil, for frying
1 cup buttermilk
1 egg, lightly beaten
1 tablespoon Creole mustard
1 tablespoon hot sauce
1/2 cup self-rising flour
1/2 cup yellow cornmeal
2 teaspoons paprika
Kosher salt
1 teaspoon cayenne
1 teaspoon garlic powder
1 1/2 pounds shrimp, peeled and deveined
Spicy remoulade sauce:
1 shallot, finely chopped
2 tablespoons finely chopped fresh parsley
1/2 teaspoon cayenne pepper
3/4 cup prepared mayonnaise
2 tablespoons Creole mustard
1 tablespoon hot sauce
Juice of 1/2 lemon

1. For the sauce, mix the shallot, parsley, cayenne pepper, mayonnaise, mustard, hot sauce, and lemon juice to a bowl. Chill covered, until ready to serve.
2. Preheat deep fryer with peanut oil to 375F.
3. Whisk the buttermilk, egg, and mustard in a shallow dish. In another shallow dish, whisk the flour, cornmeal, paprika, 2 teaspoons salt (or to taste), cayenne, and garlic powder.
4. Dredge shrimp in the dry mixture then into the wet ingredients and then back into the drymixture. Add shrimp in batches to the deep fryer and fry until golden, about 2 minutes per batch. Serve with spicy remoulade sauce.
Recipe courtesy: The Neelys and FoodNetwork.com

Pimento-Bacon Cheese

Pimento-Bacon Cheese

Pimento-Bacon Cheese

Pimento-Bacon Cheese

June is National Dairy Month. So let’s raise an ice-cold glass of milk to toast Florida’s more than 100 dairy farms. And while we could leave it at that, there is so much more to this monthlong focus on dairy awareness. The possibilities are endless because milk is only the beginning of this culinary journey. Just check out our new campaign “Undeniably Dairy,” to see just how easy it is to help yourself to several servings of all things dairy every day. Every Thursday in June we are exploring how the versatility of dairy products fit into busy healthful, lifestyles with recipes that won’t bust the budget. Today’s recipe is Pimento-Bacon Cheese, a Southern classic that varies a bit from kitchen to kitchen from Florida to Kentucky and from the Carolina shore to Louisiana. Pimento cheese is many things in the Southern larder. At any given summer party the mixture can be a condiment, a sandwich spread and a dip. And it’s all good. You can blend other cheeses flavors, such as smoked gouda and Colby into the mix, but sharp Cheddar should dominate.

Pimento-Bacon Cheese
Yield: 3 to 4 cups

4 thick slices applewood bacon
2 (8-ounce) blocks sharp Cheddar cheese, grated
1 (4-ounce) jar diced pimento, rinsed and drained
1/2 cup mayonnaise
4 ounces lower-fat cream cheese, softened
1 tablespoon finely chopped shallot
1 tablespoon Worcestershire sauce
Coarse salt and freshly ground pepper to taste
1/2 teaspoon red chili flakes (optional)
3 dashes datil pepper hot sauce, or to taste

1. Cook bacon in skillet 4 to 5 minutes on each side or until crisp; remove bacon, and drain on paper towels. Crumble bacon.
2. In a large bowl, combine bacon, grated cheese, cream cheese, pimentos, mayonnaise, shallots, Worcestershire sauce, salt, pepper, red chili flakes, and hot sauce. Store in an airtight container in refrigerator up to 1 week.

Time-saver tips:
• Buy already cooked bacon slices.
• Chill the cheese before grating. Cold cheese is easier to hold.
• Buy grated cheese, but make sure it comes to room temperature before mixing. This is a no-no in many Southern homes, but I have had good success when the cheese is soft.

Dairy and your health
Vitamin D, a key component of dairy products functions in the body to maintain proper levels of calcium and phosphorous, which help to build and maintain bones. Milk and yogurt that are fortified with vitamin D are good sources of this nutrient.

Florida Dairy fun facts
• Milk has played an important role in America’s history since 1611 when the first cows were brought to Jamestown, Virgina.
• According to ancient records passed down through the centuries, the making of cheese dates back more than 4,000 years.
• One gallon of milk is approximately 345 squirts of a cow’s udder.

Morning Mix recipe: Blackberry Pepper Wings

Morning Mix recipe: Blackberry Pepper Wings

Blackberry Pepper Wings (Photo courtesy McCormick & Co.)

Blackberry Pepper Wings (Photo courtesy McCormick & Co.)

Blackberry Pepper Wings is the perfect Mix 105.1 recipe. Quick and easy and full of vibrant flavor the appetizer is great for summer gatherings. Bold black pepper teams up with ripe summer fruit such as Florida blackberries to create finger licking grilled wings. Tossed in glaze then served with extra for dunking, this is one sweet-hot way to get the backyard party in full swing. Every Thursday, you can find more recipes exclusively for WOMX Mix 105.1’s Morning Mix here and at the radio station’s website.

Blackberry Pepper Wings
Yield: 6 Servings

1 cup blackberry preserves
1 cup fresh blackberries
3 tablespoons cider vinegar
2 tablespoons local honey
2 tablespoons water
1 teaspoon coarse ground black pepper
2 pounds chicken wing pieces
1 tablespoon vegetable oil
2 tablespoons McCormick Grill Mates Montreal Steak Seasoning

1. Mix preserves, blackberries, vinegar, honey, water and pepper in medium saucepan. Bring to boil. Reduce heat to medium; simmer 15 minutes or until slightly thickened and syrupy, stirring occasionally. Remove from heat. Set aside.
2. Toss wings with oil in large bowl. Sprinkle with Seasoning; toss to coat evenly.
3. Grill wings over medium heat 20 to 25 minutes or until cooked through, turning occasionally.
4. Place grilled wings in clean large bowl. Add 1/2 cup of the blackberry sauce; toss to coat well. Serve immediately with remaining sauce for dipping.
SOURCE: McCormick & Co.

Old Bay Hot Crab Dip

Old Bay Hot Crab Dip

Old Bay Hot Crab Dip (photo courtesy McCormick & Co.)

Old Bay Hot Crab Dip (photo courtesy McCormick & Co.)

Old Bay Hot Crab Dip is so quick and easy it will be your go-to entertaining and snack time treat. Six simple ingredients combine to make an oh-so-flavorful mixture. Try it this weekend for Father’s Day or simply consider it another great way to celebrate National Dairy Month.

Old Bay Hot Crab Dip
Yield: 28 servings

1 (8-ounce) package cream cheese, softened
1 cup mayonnaise
2 teaspoons Old Bay Seasoning or to taste
1/2 teaspoon ground mustard
1 pound lump crabmeat
1/4 cup shredded cheddar cheese, or to taste
Assorted crackers or sliced baguettes for serving

1. Preheat oven to 350F.
2. Mix cream cheese, mayonnaise, Old Bay Seasoning and ground mustard in medium bowl until well blended. Add crabmeat; toss gently. Spread in shallow 1 1/2-quart baking dish.
3. Sprinkle with Cheddar cheese and additional Old Bay Seasoning, if desired.
4. Bake 30 minutes or until hot and bubbly.
SOURCE: McCormick & Co.

Easy Breezy Key Lime Pie Ice Cream

Easy Breezy Key Lime Pie Ice Cream

Easy Breezy Key Lime Pie Ice Cream

Easy Breezy Key Lime Pie Ice Cream

June is National Dairy Month. So let’s raise an ice-cold glass of milk to toast Florida’s more than 100 dairy farms. And while we could leave it at that, there is so much more to this monthlong focus on dairy awareness. The possibilities are endless because milk is only the beginning of this culinary journey. Just check out our new campaign “Undeniably Dairy,” to see just how easy it is to help yourself to several servings of all things dairy every day. Every Thursday in June we are exploring how the versatility of dairy products fit into busy healthful, lifestyles with recipes that won’t bust the budget. Today’s recipe is Key Lime Pie Ice Cream, a refreshing summer dessert that deconstructs the classic Florida treat from the crust to the topping.

Easy Breezy Key Lime Pie Ice Cream
Yield: 5 servings

Ice cream:
2 cups heavy whipping cream
1 (14-ounce) can sweetened condensed milk
1/2 cup fresh Key lime juice
2 teaspoons freshly-grated lime zest
Graham cracker topping:
1 cup crushed graham crackers
1 tablespoon melted butter, or more if needed
2 tablespoons extra-fine sugar
Whipped spiced-rum cream:
1 cup whipping cream
1 teaspoon spiced rum
1 teaspoon freshly grated lime zest

1. Line a metal or glass loaf pan with wax paper. For the ice cream, whip the cream until stiff peaks form. Whisk together the sweetened condensed milk, Key lime juice and zest. Gently fold in whipped cream in thirds. Fold into the prepared pan. Cover with plastic wrap and then wrap in aluminum foil. Freeze pan for 8 hours.
2. Meanwhile, prepare the graham cracker topping. Heat oven to 350F. Combine crushed crackers, melted butter and sugar until mixture is the consistency of soft sand. Turn mixture onto parchment paper lined baking sheet and press flat. Bake for 10 minutes. Remove pan from oven and let cool. Break apart and set aside in bowl.
3. For the spiced-rum cream, whip cream until soft peaks form. Add spiced rum. Beat until stiff peaks form, then fold in lime zest.
4. Remove loaf pan from freeze and let sit on the counter for 5-10 minutes. Dip an ice cream scoop in hot water and then pull through the pan to form balls. Serve in a bowl topped with graham cracker crumbles and the rum flavored whipped cream.

Time-saver tips:
• Buy a ready to use graham-cracker crust and crumble for the topping.
• Freeze the bowls and beaters used for whipping the cream in Steps 1 and 3.
• Freeze the ice cream mixture in cupcake paper lined muffin tins. The small increments will freeze faster and serving portions will be easier to control.

Dairy and your health
Calcium, a key component of dairy, is used for building bones and teeth and in maintaining bone mass. Dairy products are the primary source of calcium in American diets. Diets that provide 3 cups or the equivalent of dairy products per day can improve bone mass.

Florida Dairy fun facts
• Florida dairy farmers recycle about 170,000 tons of byproducts such as citrus pulp, brewers’ grain and whole cottonseed that are consumed by the cows instead of ending up in landfills.
• There are about 123,000 dairy cows in Florida that collectively produce about 2.34 billion pounds of milk a year.
• The total represents 277 million gallons of Florida-produced milk in the grocery