The Original All-Bran™ Muffins, collection summer recipes

The Original All-Bran™ Muffins, collection summer recipes

Golden, tender and delicious these bran muffins make a fabulous addition to any meal.

Prep Time: 20 mins

Total Time: 50 mins

Servings: 12

Ingredients

• 1 1/4 cups all-purpose flour
• 1/2 cup sugar
• 1 tablespoon baking powder
• 1/4 teaspoon salt
• 2 cups Ready-To-Eat Cereal All-Bran® Original
• 1 1/4 cups fat-free milk
• 1 egg
• 1/4 cup vegetable oil

Directions

1

Stir together flour, sugar, baking powder and salt. Set aside.

2

In large mixing bowl, combine KELLOGG'S ALL-BRAN cereal and milk. Let stand about 2 minutes or until cereal softens. Add egg and oil. Beat well. Add flour mixture, stirring only until combined. Portion evenly into twelve 2 1/2-inch muffin pan cups coated with cooking spray.

3

Bake at 400 degrees F about 20 minutes or until golden brown. Serve warm.

VARIATION:

For muffins with reduced calories, fat and cholesterol, use 2 tablespoons sugar, 2 tablespoons oil and substitute 2 egg whites for 1 egg.

VARIATION:

For muffins with reduced fat and cholesterol, substitute 2 egg whites for 1 egg and 1/4 cup sweetened applesauce (or 2 oz. jar bananas baby food) for 1/4 cup vegetable oil. (Muffin texture may vary slightly from The Original All-Bran Muffins recipe.)

Nutrition Facts

Calories 160, Total Fat 5 g, Saturated Fat 0.5 g, Cholesterol 15 mg, Sodium 220 mg, Carbohydrate 27 g, Fiber 4 g, Sugars 12 g, Protein 4 g. Daily Values: Vitamin A 6%, Vitamin C 8%, Calcium 6%, Iron 8%.
Percent Daily Values are based on a 2,000 calorie diet

Spiced Orange Compote, easy summer recipe

Spiced Orange Compote, easy summer recipe.

These juicy spiced oranges go beautifully with angel food cake or serve them on their own. This flavor of this compote improves with time so make it a day ahead or the morning of your party. Serve chilled in a clear bowl so the colors show through.

Prep Time: 50 mins

Total Time: 50 mins

Servings: 10 servings, about 1/2 cup each

Ingredients

• 8 small oranges, preferably seedless
• 2 cups water
• 5 tablespoons sugar
• 1 vanilla bean
• 1 cinnamon stick
• 2 whole cloves
• 1 star anise

Directions

1

Use a 5-hole zester to remove zest from oranges into long, thin, spindly strips (see Variation). Bring water to a boil in a small saucepan. Add the zest to the boiling water and cook for 3 minutes. Remove with a slotted spoon to a small strainer (reserve the cooking liquid). Rinse with cold water; separate and drain on a paper towel.

2

Stir sugar into the reserved cooking liquid; bring to a simmer. Cut vanilla bean in half lengthwise; scrape the seeds into the sugar water and add the pod along with cinnamon stick, cloves and star anise. Continue to simmer until the sauce reduces to 1/2 cup and thickens slightly, 20 to 30 minutes. Remove from the heat.

3

Meanwhile, slice off an end of each orange so they stand upright steadily. In careful sculpting slices, remove all the remaining peel and white pith from the oranges with a very sharp knife. Slice the peeled oranges into 1/4-inch-thick rounds. Remove any extraneous pith or rind and any stray seeds.

4

Discard the vanilla pod and whole spices. Stir the zest into the sauce. Layer the orange slices in a serving bowl, spooning the sauce between layers to distribute the zest evenly throughout.

Tips:

Variation: If you don't have a 5-hole zester, use a vegetable peeler to remove long strips of the outer skin (zest) of the orange. Cut the zest into thin slivers.

MAKE AHEAD TIP: Cover and refrigerate for up to 2 days.

Grilled Pork Tenderloin Salad, summer easy recipes

Grilled Pork Tenderloin Salad, summer easy recipes.

Served room temperature or chilled, this salad - combining tangy oranges, sweet and crunchy fennel and zesty marinated pork - is delightful for a warm summer evening.

Prep Time: 15 mins

Total Time: 30 mins

Servings: 2 servings, about 2 cups each

Ingredients

• 1 large orange
• Chipotle-Marinated Pork Tenderloin, grilled (see recipe), thinly sliced and cut into strips
• 1 small head fennel, (about 8 ounces), trimmed, cored and sliced paper-thin
• 2 tablespoons finely diced red onion
• 1 tablespoon walnut or canola oil
• 1 tablespoon red-wine vinegar
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground pepper
• 2 tablespoons pepitas (pumpkin seeds), toasted (see Ingredient Note)

Directions

1

With a sharp knife, remove the peel and skin from the orange. Working over a large bowl to catch the juice, cut the segments from their surrounding membranes. (Discard membranes, pith and skin.) Add pork, fennel, onion, oil, vinegar, salt and pepper to the bowl; toss to combine. Sprinkle with pepitas.

Tips:

Ingredient Note: Pepitas, olive-green-hulled pumpkin seeds, are commonly used in Mexican cooking. Find them in the bulk-foods section of natural-foods markets or Mexican grocers.

To toast seeds: Cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.

MAKE AHEAD TIP: Cover and refrigerate for up to 1 day. Sprinkle with pepitas just before serving.

Nutrition Facts

Calories 329, Total Fat 15 g, Saturated Fat 3 g, Monounsaturated Fat 4 g, Cholesterol 63 mg, Sodium 516 mg, Carbohydrate 23 g, Fiber 6 g, Protein 27 g, Potassium 1094 mg. Daily Values: Vitamin C 120%, Iron 20%. Exchanges: Fruit 1,Vegetable 1,Lean Meat 3,Fat 2.
Percent Daily Values are based on a 2,000 calorie diet

Turkey & Balsamic Onion Quesadillas, Summer easy recipes

Turkey & Balsamic Onion Quesadillas, Summer easy recipes.

Soaking onions in balsamic vinegar brings out their sweetness. Just don't use an expensive aged balsamic for this quick treat. To make these easy tortilla sandwiches into a meal, serve them with simple sauteed vegetables or a tossed green salad.

Prep Time: 15 mins

Total Time: 20 mins

Servings: 4 servings

Ingredients

• 1 small red onion, thinly sliced
• 1/4 cup balsamic vinegar
• 4 10-inch whole-wheat tortillas
• 1 cup shredded sharp Cheddar cheese
• 8 slices deli turkey, preferably smoked (8 ounces)

Directions

1

Combine onion and vinegar in a bowl; let marinate for 5 minutes. Drain, reserving the vinegar for another use, such as salad dressing.

2

Place 2 tortillas in a large nonstick skillet over medium-high heat (they will overlap); warm for about 45 seconds, then flip. Pull the tortillas up the edges of the pan so they are no longer overlapping. Working on one half of each tortilla, sprinkle one-fourth of the cheese, cover with 2 slices of turkey and top with one-fourth of the onion. Fold the tortillas in half, press gently with a spatula to flatten and cook until the cheese starts to melt, about 2 minutes. Flip and continue cooking until the second side is golden, 1 to 2 minutes more. Transfer to a plate and cover with foil to keep warm. Make two more quesadillas with the remaining ingredients. Serve warm.

Nutrition Facts

Calories 261, Total Fat 10 g, Saturated Fat 5 g, Cholesterol 56 mg, Sodium 702 mg, Carbohydrate 25 g, Fiber 2 g, Protein 23 g, Potassium 114 mg. Daily Values: Calcium 22%. Exchanges: Starch 1.5,Lean Meat 3.
Percent Daily Values are based on a 2,000 calorie diet

Rotten Meat, the new fashion food in Europe, details

Rotten Meat, the new fashion food in Europe, details.

They say this 'delicacy' is a nutty flavor.

An Austrian butcher has become a 'genius' culinary secret very particular: let the meat spoil. "Mold will make germs dying. The meat takes on a nutty flavor and people love it," he says.

Decaying meat sold to restaurants, who are already scrambling to include it on their menus. Those who have eaten claim that has some very unique nutty flavor.

So far only a few know the secret of its preparation. We know the temperature of the chambers where the meat is kept is 2 degrees Celsius, but has not yet been released in the humidity level has to stay.

Decaying meat sold to restaurants, who are already scrambling to include it on their menus. Photo: Getty Images