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Warm-weather entertaining made easy with expert tips and recipes

<p>(BPT) - Warmer temperatures often mean a busier social calendar. So whether you&rsquo;re planning a meal to enjoy al fresco, or whipping up a sweet treat for a neighborhood block party, it&rsquo;s a great time of year to experiment in the kitchen.</p><p>But when you&rsquo;re trying out a new recipe, do you hesitate when it calls for certain ingredients? Ted Allen, television personality and cookbook author, suggests making simple substitutions in your cooking and baking to cut back on added fat and calories and improve the nutrition profile of favorite dishes.&nbsp; &nbsp;</p><p>&ldquo;Whether I&rsquo;m judging dishes on TV, or hosting a dinner party for my family and friends, taste is always key for me. That&rsquo;s why I like to use a spread such as I Can&rsquo;t Believe It&rsquo;s Not Butter! or Country Crock, both made by Unilever, instead of butter,&rdquo; says Allen. &ldquo;They are made with a delicious blend of oils and have a rich, buttery taste. Spreads are a great-tasting recipe ingredient and help me feel good about the food I serve to my guests because they have less saturated fat and fewer calories than butter.&rdquo;</p><p>Allen has created five exclusive new recipes using Unilever spreads &ndash; including I Can&rsquo;t Believe It&rsquo;s Not Butter! and Country Crock &ndash; which have no partially hydrogenated oil and contain 0 grams trans fat per serving, making them a better-for-you recipe ingredient than butter without sacrificing flavor.</p><p>Allen also suggests using fresh, in-season ingredients such as fruits, vegetables and herbs in recipes to not only impress guests, but to serve a better-for-you dish that is fresh and delicious as well.</p><p>&ldquo;I&rsquo;ve created a recipe for a Garlicky Chicken Breast Sandwich with Aioli that is just perfect for warm-weather entertaining!&rdquo; says Allen. &ldquo;The flavorful aioli I created features fresh herbs and is topped off with field greens and a ripe slice of tomato &ndash; it&rsquo;s the perfect al fresco dish!&rdquo;</p><p>The best way to discover the rich, buttery taste and versatility of spreads is to see for yourself how well they perform in your recipes. Visit <a href="http://www.itisgoodtoknow.com" rel="nofollow">www.itisgoodtoknow.com</a> for all of Allen&rsquo;s exclusive new recipes, including Dutch Baby Pancakes with a Trio of Fresh Berries; Garlicky Chicken Breast Sandwich with Aioli; Stuffed Chicken with Herbed Goat Cheese and Crispy Bread Crumbs; and Coffee-Infused Chocolate Cupcakes &ndash; with a choice of powdered sugar and fruit topping or frosting with sea-salt &ndash; perfect dishes for your warm-weather gatherings.</p><p>Dutch Baby Pancakes with a Trio of Fresh Berries</p><p>Ingredients:<br>1/2 cup blueberries<br>1/2 cup blackberries<br>1/2 cup raspberries<br>3 tablespoons maple syrup<br>6 large eggs<br>1 cup whole milk or low fat<br>1 cup all-purpose flour<br>1/2 teaspoon vanilla extract<br>1/2 teaspoon finely grated lemon zest<br>2 tablespoons I Can't Believe It's Not Butter! Original Spread</p><p>Directions:<br>Pre-heat oven to 450 degrees.</p><p>In a bowl combine the berries and the maple syrup. Let them macerate while you make the pancake.</p><p>In a large mixing bowl beat the eggs until well mixed and frothy. Add the milk and combine. Slowly beat into the egg mixture the flour, vanilla and lemon zest. The batter should have the consistency of thick cream.&nbsp;Place the 2 tablespoons of I Can't Believe It's Not Butter! Original Spread in a 10-inch oven proof skillet and put into the oven for 4 to 5 minutes until melted.&nbsp;Remove the skillet from the oven and pour in the batter.&nbsp;Place back into the oven and bake 20 minutes or until golden and puffed. Cut into quarters and serve with berries on top. Makes 6 servings.</p><p>Nutrition Information per serving:<br>Calories 230, Calories From Fat 70, Saturated Fat 2.5g, Trans Fat 0g, Total Fat 8g, Cholesterol 19mg, Sodium 120mg, Total Carbohydrate 29g, Sugars 11g, Dietary Fiber 2g, Protein 10g, Vitamin A 10%, Vitamin C 10%, Calcium 10%, Iron 10%</p><p>&nbsp;</p><p>Garlicky Chicken Breast Sandwich with Aioli</p><p>Ingredients:<br>1 tablespoons fresh ginger finely chopped<br>1/8 cup scallions finely chopped<br>1/2 tablespoon low sodium soy sauce<br>Fresh ground pepper to taste<br>3/4 pound boneless skinless chicken breast (slice into quarters)<br>Non-stick cooking spray for the grill pan<br>8 large garlic cloves with skin on<br>1 tablespoon Dijon mustard<br>2 tablespoons Country Crock Original room temp + 1 tablespoon melted<br>2 tablespoons chopped parsley<br>1 (8 ounce) multigrain baguette sliced lengthwise and cut into quarters, ends removed</p><p>Directions:<br>In a mixing bowl combine ginger, scallions, soy and pepper. Add the chicken breast to marinate while making the spread for the baguette.</p><p>To make the spread place the unpeeled garlic cloves to a dry skillet over medium high heat. Roast the garlic and turn the cloves as the skin chars for 7 to 8 minutes. Transfer to a bowl and peel when the garlic is cool. In a food processor place the peeled garlic, 2 tablespoons of Country Crock Original and mustard.&nbsp;Process until smooth. Add the chopped parsley.&nbsp;Place a grill pan over medium high heat and spray with cooking spray. Add the chicken and grill 3 to 4 minutes on each side until done. Remove and place on a plate.&nbsp;Spread the remaining melted 1 tablespoon of Country Crock Original on the baguette and grill until toasted about 2 minutes.&nbsp;Spread each sliced baguette with 1 teaspoon of the garlic spread and 2 to 3 pieces of the grilled chicken. Top with field greens and sliced tomato. Makes 4 servings.</p><p>Nutrition Information per serving:<br>Calories 290, Calories From Fat 80, Saturated Fat 2g, Trans Fat 0g, Total Fat 8g, Cholesterol 55mg, Sodium 650mg, Total Carbohydrate 29g, Sugars 1g, Dietary Fiber 4g, Protein 24g, Vitamin A 10%, Vitamin C 10%, Calcium 2%, Iron 60%</p><p>&nbsp;</p><p>Coffee-Infused Chocolate Cupcakes</p><p>Ingredients:<br> 1 1/4 cup all-purpose flour<br> 3/4 cup unsweetened cocoa, sifted<br> 1/3 cup sugar<br> 1 1/2 teaspoon baking powder<br> 1/2 teaspoon salt<br> 1 cup warm brewed coffee<br> 8 tablespoons I Can't Believe It's Not Butter! All-Purpose Sticks, melted and cooled<br> 1 tablespoon vanilla extract<br>2 large eggs</p><p>Directions:<br> Pre-heat oven to 350 degrees. Line a 12 hole-muffin pan with paper cupcake liners.<br> <br> In a bowl, mix together the flour, cocoa, sugar, baking powder and salt. In a separate bowl, mix together the warm coffee (warm water can be a substitute for the coffee), melted I Can't Believe It's Not Butter! All-Purpose Sticks, vanilla and egg. Add the wet ingredients to the dry and mix to combine.&nbsp;Fill the cupcake liners 3/4 the way full and bake 15 to 20 minutes or until toothpick comes out clean. Cool before frosting. Top cupcakes with powdered sugar and fresh fruit.</p><p>Topping<br>Powdered sugar<br>Fresh fruit: strawberries, blueberries and raspberries (12 each)</p><p>Nutrition Information per serving:<br>Calories 140, Calories From Fat 45, Saturated Fat 1.5g, Trans Fat 0g, Total Fat 4.5g, Cholesterol 20mg, Sodium 160mg, Total Carbohydrate 23g, Sugars 14g, Dietary Fiber 2g, Protein 2g, Vitamin A 6%, Vitamin C 8%, Calcium 4%, Iron 6%</p><p>Alternate Cupcake Topping: Sea-Salt Frosting</p><p>Ingredients:<br> 4 tablespoons I Can't Believe It's Not Butter! All-Purpose Sticks, room temp<br> 1 cup powdered sugar<br> 1 tablespoons milk<br> 1 tablespoons dark brown sugar<br> 1/2 teaspoon flakey sea salt for sprinkling<br> 1 cup fresh raspberries<br> 2 tablespoons sugar</p><p>Directions:<br>For the frosting<br> In a mixer with a paddle attachment, place the I Can't Believe It's Not Butter! and beat on medium speed until light and fluffy. Slowly add the powdered sugar and beat until smooth. In a small bowl combine the dark brown sugar and milk until it dissolves. Add it to the mixer and beat slowly until combined. In a blender combine the raspberries and sugar until pureed. Place into a small bowl. Ice each cupcake with a tablespoon of frosting, sprinkle with salt and drizzle a teaspoon of raspberry sauce. Frosting recipe can be doubled for larger amount of frosting on the cupcakes. Makes 12 cupcakes.</p><p>Nutrition Information per serving:<br>Calories 200, Calories From Fat 60, Saturated Fat 2g, Trans Fat 0g, Total Fat 7g, Cholesterol 20mg, Sodium 250mg, Total Carbohydrate 32g, Sugars 23g, Dietary Fiber 2g, Protein 3g, Vitamin A 8%, Vitamin C 2%, Calcium 4%, Iron 6%</p>

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