“Fresh mussels are packed with important health benefits. They are rich in nutrients without adding significant calories or fat to meals,” says registered dietitian Lois Ferguson, as he explains the benefits of fresh PEI mussels compared to other proteins like meat and poultry. “This makes them the perfect food for people who aim to live a life of fitness and health.”

A 100 gram serving of fresh mussels delivers an excellent source of vitamins and minerals like phosphorus, zinc, manganese, folate, niacin, riboflavin and thiamine. In fact, mussels offer more iron and vitamin B12 than beef. And unlike beef or pork, blue cultured mussels are low in saturated fat but high in protein.

“This makes mussels a great choice for entrées as there’s an abundance of delicious ingredients to combine with them to make healthy meals for family and friends,” notes Ferguson. “Mussels are every bit as versatile as shrimp, for instance, and while they’re both low in saturated fat, mussels have only one-third the amount of cholesterol.”

It’s a common expression that seafood is “brain food” and research shows that long-chain omega-3 fats in our food helps the brain, eyes and nerves. Ferguson points out that “compared to the very popular and healthy choice of halibut, a 100 gram serving of fresh blue cultured mussels has 125 percent of the omega 3 fats found in the same serving of halibut. So you can really think of mussels as having similar health benefits to fish.”

Often thought to be solely in the realm of fruits and vegetables, mussels are also a rich source of selenium, a mineral and dietary antioxidant involved in the formation of a protein that defends against oxidative stress.

“In addition to providing antioxidants, mussels are a good source of vitamin C, which is rare among protein sources,” says Ferguson. “A 100 gram serving of mussels provides 14 milligrams of vitamin C, compared to the same size serving of watermelon which has only 9 milligrams.”

Enjoy a nutrient-rich meal with this Thai recipe:

SWEET THAI MUSSELS

Ingredients:

4 pounds fresh PEI mussels
4 ounces white wine
2 teaspoons red onions, finely chopped
6 tablespoons sweet chili sauce
4 tablespoons fresh chopped cilantro
1⁄2 lime squeezed

Instructions:

Rinse fresh PEI mussels in cold water. Tap any mussels that are still open. Discard any mussels that remain open.

In a sauté pan place mussels adding wine, red onions, sweet chili sauce, cilantro and lime. Cover pan and allow to steam until mussels start to open up. Sauté the pan occasionally to ensure the chili sauce coats all the mussels. Discard any mussels that do not open. Serve mussels a large oval bowl with your favorite bread for dipping.

Learn more about mussel health at discovermussels.com, and find more mussel recipes at discovermussels.com/recipes.

Fresh Mussels Make 2012 Wellness Goals Taste Great was posted at Copyright Free Content. | http://www.copyrightfreecontent.com

ORANGE CHIPOTLE LAMB CHOPS
One bottle Chef LaLa Homemade Orange Chipotle Marinade (13.5 oz.)
2-3 pounds lamb rib chops

Marinate lamb chops in one bottle of Orange Chipotle Marinade for at least 20 minutes. Place chops on a hot grill, reserving excess marinade. Grill on high heat, about 3 minutes per side (for medium rare). While chops are grilling, pour reserved marinade into a small sauce pan and bring to a boil for 1 minute, then remove from heat. Spoon marinade on top of each chop to serve. Serves 4-6.

Healthy Ingredients May Be Key to Latino Paradox was posted at Copyright Free Content. | http://www.copyrightfreecontent.com

But take heart.

The Kardashian sisters – who seemingly never run out of mind-blowing ideas – didn’t think that party highlight up themselves. Linnea Johansson, author of “Perfect Parties: Tips and Advice from a New York Planner,” did. And even if you don’t have money to throw around, she says to apply the “same principle” of doing “something unexpected” at your event.

For more on how that translates into actionable advice, read on.

•    Fun in finger foods. Out: sit-down dinners. In: small plates and finger foods like the very trendy Russian-style tapas called zakuski. As far back as Tolstoy’s 19th century, the custom was to individually plate an array of what literally translates into “small bites” and eat them in a set order.

The key to really pulling it off, though, says Johansson, a noted chef herself, is to pair the zakuski with an authentic premium Russian vodka, which to her means Russian Standard Vodka. “It’s the number-one premium vodka in Russia, and it’s perfect for drinking neat or in cocktails, and excellent paired with food.”

•    Creativity shines in centerpieces. Why spend a fortune on store-bought white roses for your dinner table? Pick some pine cones and holly leaves while out strolling, say, throw in a few cinnamon sticks and clove-laden oranges, and you’ve got yourself a masterpiece so delicious-smelling that it doubles as an air freshener.

•    Toast to great times. Russians certainly know how to drink vodka, and toasting is the perfect invitation to celebrate and party. The traditional way of toasting in Russia is continuous and lasts throughout the night, which can only lead to a great time!

•    House cocktail to invite tastebuds. Even if your guests’ tastes lean more toward chips-and-dip than zakuski, Johansson says that vodka – used as the base for a custom cocktail like the one below – is “a definite crowd pleaser.”

MAPLE & FIG COCKTAIL

2 ounces Russian Standard Vodka
1/2 ounce maple syrup
2 ounces lemon juice
1 ounce ginger beer
1 fresh fig

Muddle the fruit and syrup in a shaker, add the lemon juice and Russian Standard Vodka. Add ice and shake well. Strain into a glass and top with ginger beer. Garnish with a slice of fig.

For more information, visit facebook.com/RussianStandardVodkaUSA.

Tips to Entertain at Home the Kardashian Way was posted at Copyright Free Content. | http://www.copyrightfreecontent.com

A delicious savory ingredient is the Oso Sweet Onion, grown at the foot of the Andes Mountains. Onions are not only believed to be a cancer preventative, their low-salt, low-fat health benefits are the proactive equivalent to superhero powers. Onions have 25 compounds that lower blood pressure and cholesterol, prevent thrombosis, inhibit strokes and battle heart disease, says the American Heart Association.

Plus, the antioxidants and flavonoids found in onions don’t lose their potency once cooked. This makes them ideal for slow-cooked recipes. Oso Sweet Onions add a punch of flavor and a whopping serving size, making them an affordable luxury during the chilly winter months. The following recipe is a tasty detour from your typical red chili.

Oso White Bean Chili

1 bag dried white beans
2 Oso Sweet Onions
1/2 cup Garlic (chopped)
1 pound ground chicken or turkey
1 cup celery (chopped)
1 tsp Oregano
1/4 cup Olive oil
2 each large green mild chili (deseeded)
2 quarts chicken stock or water (to cover)
2 tsp Cumin

Saute onions, garlic, celery, chilies and chicken/turkey for 10 minutes on medium heat. Add half of the chicken stock. Then add salt, pepper, oregano, cumin and simmer for 45 minutes. Then adjust with the remaining chicken stock. Combine all ingredients in crock pot or large heavy-bottomed pot, bring to a boil and then simmer overnight, or 8 hours.

Puree 1 cup beans for a thicker chili and serve. Garnish with shredded cheese, fresh cilantro, tarragon or basil, chopped Tabasco peppers, raw chopped Oso Sweet onions or hot sauce.

To find more recipes, go to www.ososweetonions.com/recipes or sweetonionsource.com.

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WALNUT, MUSHROOM & SPINACH RICE
1/3 cup butter
2 cups sliced mushrooms
1 (3oz.) package light cream cheese, cubed
2 cups fresh spinach, torn
1/2 cup grated Parmesan cheese
3 cups Texmati Brown Rice
1/2 cup chopped walnuts
1/4 teaspoon salt
1/4 teaspoon ground black pepper
Melt butter in large skillet over medium heat. Add mushrooms; cook until soft, 2 to 4 minutes. Add cream cheese; stir until melted. Reduce heat to medium-low. Add rice; stir until well blended and heated through, 3 to 4 minutes. Remove from heat. In large bowl, combine rice mixture, spinach, Parmesan cheese, walnuts, salt and pepper. Toss well.

Brown Rice and Mushrooms Make Formidable Combo was posted at Copyright Free Content. | http://www.copyrightfreecontent.com

Easy, Elegant Entertaining With a French Touch was posted at Copyright Free Content. | http://www.copyrightfreecontent.com

Elegant entertaining

Welcome guests with bowls of salted almonds and olives. Add a touch of vintage glamour with a classic cocktail like the Sidecar, made with Cognac, fresh lemon juice and triple sec. Moranville’s time-saving tip: whip up a pitcher of drinks before friends arrive. Landy Cognac V.S. has delightful floral and orange aromas. From renowned spirits producer Cognac-Ferrand, its friendly price ($25) is also easy on the budget.

Create a show-stopping yet fuss-free course for the main event. Even Julia Child would approve of the updated classic French dish, Chicken Véronique — chicken breasts with grapes in a white wine sauce, which takes less than 30 minutes. Wondering which wine to use? Château Bonnet Blanc, a crisp, dry Sauvignon Blanc blend from Bordeaux, works beautifully in recipes, and you can enjoy the rest of the bottle with dinner. Since old-fashioned food and wine pairing rules no longer apply, serve both a red and white and let guests make their own choices. Château Bonnet Rouge, a lively, fruity Cabernet Sauvignon-Merlot blend allows the flavors of the meal to shine through. Both Château Bonnet wines, from acclaimed producer Andre Lurton, add understated elegance to your evening at under $15 a bottle.

So turn any night into a celebration—it’s simpler than you think! For more tips and food and drink recipes, visit chezbonnefemme.com.

Chicken Véronique
Serves 4

4 boneless, skinless chicken breast halves
Salt and freshly ground black pepper
1/4 cup flour
2 tablespoons unsalted butter
1 tablespoon olive oil
2 garlic cloves, minced
3/4 cup low-sodium chicken broth
3/4 cup dry white wine
1 tablespoon balsamic vinegar
1 tablespoon honey
1 cup seedless red grapes, halved

1.    Place each chicken breast between sheets of plastic wrap, pound until 1/4 inch thick. Season both sides with salt and pepper; dredge in flour, shake off excess.

2.    In large skillet, melt 1 T. of butter and heat olive oil over medium-high heat. Add chicken, cook for 6 to 8 minutes, or until no longer pink inside, turning once (reduce heat if chicken browns too quickly). Transfer chicken to platter; cover with foil, keep warm.

3.    Add garlic to skillet; sauté briefly. Carefully add chicken broth, white wine, balsamic vinegar. Boil until liquid reduces to 1/2 cup. Whisk in honey. Whisk in 1 T. butter until melted. Sauce should be slightly syrupy (boil a little longer if not). Add grapes and heat through. To serve, spoon grapes and sauce over chicken.

Easy, Elegant Entertaining With a French Flair was posted at Copyright Free Content. | http://www.copyrightfreecontent.com

“Cognac is really gaining ground with the recent cocktail renaissance hitting bars across the country,” says Todd Appel, a master barman in Chicago, Ill. “It is such a timeless and elegant spirit – not to mention, it appeals to such a wide range of tastes, such as bourbon and scotch drinkers, whether ordered neat, on the rocks or in cocktails – that bartenders are turning to it more and more often.”

Here are a few things to keep in mind when ordering cognac:

•    There are three grades of cognac: Very Special (V.S.), which is aged two years; Very Superior Old Pale (V.S.O.P.), which is aged four years; and Extra Old (X.O.), which is aged six years.

•    The younger varieties (V.S. & V.S.O.P.) work better in cocktails. Older, more mature cognacs are better consumed neat.

Why the resurgence in this beverage’s appeal? Well, according to spirit aficionados and experts, it’s in large part thanks to the emergence of new ranges of the amber liquid that defy the drink’s image as a spirit best enjoyed in the winter months. In fact, not only are two of the latest stand-outs – the aromatic CAMUS Elegance V.S. and V.S.O.P. – perfect year-round given their distinctive smoothness, aroma and overall elegance, but they’re ideal for making cocktails taste like nothing you’ve ever experienced before.

If you’re really looking for a treat, try the CAMUS Pink Love cocktail below, which Appel says is perfect before, during or after dinner.

CAMUS Pink Love

1 ounce CAMUS V.S. Elegance
0.25 ounce Raspberry Liqueur
Champagne

Combine CAMUS and raspberry liqueur in a champagne flute. Top with champagne, and garnish with a raspberry.

For more information about the fifth-generation, family-owned CAMUS cognac brand, visit www.camus.fr.

Classic Favorite Enjoys Spirited Resurgence was posted at Copyright Free Content. | http://www.copyrightfreecontent.com

“Nice and fruity” and “unusually pleasant” are how AOL Kitchen Daily tasters described the Pompeian Extra Virgin Olive Oil – used to flavor the pork – in naming it “Best Extra Virgin Olive Oil”. And Cooking Light magazine was no less glowing in naming the same company’s Balsamic Vinegar a Taste Test Award Winner as part of its second annual selection of the best-tasting and healthiest grocery store products and stand-out artisanal treats from across the country.

To foodies, the only thing that could’ve made the awards better would’ve been if Julia Child had returned from the grave to present them herself.

Anyhow, to complete this recipe for Pork Tenderloin With Balsamic Roasted Vegetables, just toss in a few other essentials – garlic, eggplant , rosemary and bell peppers – and you’re cooking:

Pork Tenderloin With Balsamic Roasted Vegetables
Serves 4

Ingredients

Marinade:

1/2 cup Pompeian Extra Virgin Olive Oil
1/2 cup Pompeian Balsamic Vinegar
2 cloves finely chopped garlic
2 teaspoons mixed dried herbs, such as thyme, rosemary, oregano or marjoram
Salt and freshly ground black pepper

2 pork tenderloins (10-12 ounces each)
2 red, yellow or green bell peppers, cored and cut into 1 1/2-inch pieces
2 medium yellow onions, cut into 3/4-inch wedges
1 small eggplant, cut into 1-inch pieces
Pompeian Extra Virgin Olive Oil for drizzling

Preparation:

To prepare the marinade, combine the Pompeian Extra Virgin Olive Oil, Pompeian Balsamic Vinegar, garlic and herbs in a bowl. Whisk until blended; add salt and pepper to taste.

Place the two pork tenderloins in a large sealable plastic bag. Pour in half the marinade and refrigerate for 1 hour or overnight, turning the bag occasionally.

Preheat oven to 400 degrees F.

Pour the remaining marinade over the peppers, onions and eggplant and toss. Arrange the vegetables in a large oiled roasting pan. Roast in the preheated oven for 15 minutes.

In the meantime, heat a large non-stick skillet over medium-high heat. Remove the pork from the marinade. Add to the skillet, and brown on all sides.

Transfer the pork to the pan of roasted vegetables. Return to the oven for 20-25 minutes or until the pork registers 155 degrees on a meat thermometer. Slice the pork, and serve with the roasted vegetables. Drizzle Pompeian Extra Virgin Olive Oil over finished dish.

For more great-tasting recipes by Pompeian, visit www.pompeian.com. To read more about the taste winners, visit www.pompeian.com/taste_winners_PR.html.

Take a Bow With This Hearty Pork Tenderloin was posted at Copyright Free Content. | http://www.copyrightfreecontent.com

“Take a break from the hustle and bustle of holiday shopping, and spend a pleasant day in your cozy kitchen making home-baked gifts, like little loaves of Chocolate Hazelnut Fruit Bread,” said Martha White® baking expert Linda Carman. “Giving someone a homemade gift is special because it’s a priceless gift of your time.”

To make your gift even more meaningful, consider pairing the mini loaves with a wooden cutting board, a spreader and a small butter crock filled with a homemade spread that’s delicious and easy to make.

Chocolate Hazelnut Fruit Bread

Bread
Crisco® Original No-Stick Cooking Spray
2 (7.4 oz.) pkgs. Martha White Chocolate Chip Muffin Mix
1/2 cup sour cream
3/4 cup milk
1 teaspoon vanilla extract
3/4 cup mashed ripe banana (about 2 large)
1 cup fresh cranberries, coarsely chopped
3/4 cup chopped hazelnuts

Orange Butter and/or Chocolate Hazelnut Spread, optional (below)

1.    Heat oven to 350°F. Coat bottoms only of four 6 x 3 1/2-inch foil loaf pans with no-stick cooking spray. Stir together all bread ingredients in large bowl until well blended. Divide batter among prepared pans.

2.    Bake 40 to 45 minutes or until toothpick inserted in center comes out clean. Cool in pans 5 minutes. Remove and cool completely on wire rack. Wrap and store in refrigerator. Serve with Orange Butter or Chocolate Hazelnut Spread, if desired.

Makes 4 small loaves

Orange Butter: Beat 1/2 cup softened butter in small bowl with electric mixer at medium speed until light and fluffy. Beat in 1 teaspoon grated orange peel and 1 tablespoon orange juice. Store in refrigerator. Bring to room temperature before serving. Makes 3/4 cup.

 Chocolate Hazelnut Spread: Grind 1 1/2 cups toasted hazelnuts and 1/4 teaspoon salt in food processor until very fine and getting creamy. Add 1/2 cup powdered sugar and 1/2 cup semi-sweet chocolate chips, melted. Pulse until blended. Store in refrigerator. Bring to room temperature before serving. Makes 1 cup.

    Crisco is a trademark of The J.M. Smucker Company.

Tasty Gifts From Home for the Holidays was posted at Copyright Free Content. | http://www.copyrightfreecontent.com