(NewsUSA) - The popularity of deep-fried turkey continues to rise and it’s no wonder, a 12-pound turkey takes less than 45 minutes to cook! The rule of thumb is 3.5 minutes per pound. Home cooks no longer have to be intimidated by the idea of deep frying. Chef Kyle Andreasen from the Wesson cooking oil test kitchen, shares his secrets to deep fried turkey perfection.  

“The challenge with big meals is making sure all the dishes are ready at the same time,” says Andreasen. “Deep frying frees up space in your oven, has a much faster cook time, and the cooked turkey stays hot for at up to an hour once it’s done. So, you’ve got time to get everything prepped to serve at once.”

To get delectable results, Chef Kyle says the trick is to start a week in advance. Fully thaw out the frozen turkey in the fridge, season it and give it a couple of days to dry out. Placing a turkey in hot oil that is not fully defrosted or dried off is dangerous, so don’t do it!

What size turkey to deep fry? The ideal turkey for frying is 10 to 12 pounds. This size fits the fryer and ensures juicy, well-cooked meat. When buying the turkey, stock up on 4 gallons of Wesson canola oil to fill your fryer on the big day. Wesson has a pure, neutral flavor which ensures you taste the delicious turkey – not the oil. You’ll get a wonderful crisp skin and succulent tender meat.

How to prepare a turkey: One week out, place the frozen, packaged turkey on a tray and thaw it in the refrigerator. Two days before Thanksgiving, remove and discard the packaging, neck and giblets. Place the turkey into the empty frying pot, adding water to just cover the turkey. Remove the turkey and mark the water line with a piece of tape – this will be your oil fill line. Pat the turkey dry and season it generously with salt inside and out. Refrigerate uncovered until the big day. This allows the seasoning to sink-in so it stays on the bird when frying.

The big day: Start about two hours before you plan to serve. Fill your turkey fryer with Wesson canola oil to one inch below the fill line you marked and discard the tape. The oil expands when heated and will raise the volume to the fill line. Heat the oil in the turkey fryer to 350 degrees Fahrenheit (takes about 30 minutes). Have oven mitts, kitchen towels, a thermometer, and a wire rack on hand.

How to fry a turkey:  Place turkey on the hook or basket that came with the fryer, with legs facing up. Dry the turkey thoroughly inside and out with paper towels before frying. Once the oil is hot, turn the gas off, put on the oven mitts, and slowly lower the turkey into the pot. Then turn the heat back on, but do not cover. Set the timer and make sure someone monitors the frying, adjusting the temperature as needed to maintain 350˚ F. A 12-pound turkey will take less than 45 minutes.

When the timer goes off, turn off the heat, lift the turkey from the fryer, and place it on a rack over a pan. Check the internal temperature of the middle of the breast and the middle of the thighs to make sure it’s the USDA recommended temperature of 165 degrees Fahrenheit for turkey. Let the cooked turkey rest uncovered for at least 60 minutes before carving. For this recipe and more, visit purewesson.com.

Be safe! Only deep fry outside. Read your fryer’s instructions, follow all safety recommendations, and have a fire extinguisher rated for oil fires on hand.

(NewsUSA) - Subway is wrapping up its Summer of Footlongs in a big way after unveiling the world’s first Dip ‘N Slides – larger-than-life versions of its new Footlong Dippers – ahead of an epic summer bash in Nashville on July 27. These 95-foot-long inflatable water slides celebrate what is making Subway’s hot and cheesy snacks a breakout hit after debuting earlier this summer: soft and bubbly lavash-style flatbread, craveable ingredients and of course, dipping them into one of Subway’s 11 signature sauces.

For one day only, you can become the Footlong Dipper. Thrill-seeking footlong fans will plunge down a 37-foot drop through a 22-foot-long lavash-style flatbread tunnel before splashing into a pool of Baja Chipotle, Peppercorn Ranch or Honey Mustard “sauce” - colored water with a saucy consistency.

Supersized versions of Subway’s Pepperoni & Cheese, Chicken & Cheese or Double Cheese Footlong Dippers take over Bicentennial Park in Nashville on Saturday, July 27th from 10 a.m. to 2 p.m. CST. Skip the line and register for free beforehand at SubwayDipNSlide.com.

Each reservation includes 30 minutes of unlimited rides down all three Dip ‘N Slides and an afternoon of snacking at three Footlong Dipper tasting cabanas with Subway’s 11 signature sauces on tap. Across more than the 30,000 square feet of summer fun, attendees can also enjoy live music, lawn games and samples of limited-edition Doritos Sweet & Tangy BBQ Chips. Shower stations and lavash-inspired beach towels are available on-site, but all attendees are encouraged to dress for a mess and prepare for a big dip.

Footlong Dippers have quickly become a fan favorite, devouring more than two million after joining the Subway Sidekicks menu earlier this summer. Dippers are the perfect snack for a summer on-the-go, swirling melted cheese and meat in lavash-style flatbread, and served hot for the irresistible price of $3.

Whether local to Nashville or a short road trip away, this weekend’s Dip ‘N Slide will make unforgettable summer memories – whether it’s after a big splash or finding the perfect, unexpected pairing from one of 33 different combinations of Footlong Dippers and sauces to try on-site. Visit SubwayDipNSlide.com for more details and to sign up for the event. To order your own Footlong Dippers for pickup or delivery and to learn more about Subway's latest menu updates, visit your local Subway, Subway.com or the Subway App.

(NewsUSA) - Spring is here, so it’s time to bid farewell to winter soups and stews, and welcome fresh and festive salads.

Take your salads to the next level this spring with the color, flavor, and crunch of fresh Chilean grapes. Domestic grapes are available in summer, but spring is the peak season for grapes from Chile, available in your local grocery store through April and into May. Grapes from Chile come in different colors and varieties; most supermarkets carry at least one red and one green. Check out the signage in your local grocery store and try several to find your favorites.

Regardless of the variety, fresh grapes from Chile pack a powerful nutritional punch. Grapes are high in vitamin C, which helps the body fight infections, and they contain various phytonutrients that can help strengthen the immune system. Chilean grapes are a great source of potassium, as well as bone-building vitamin K, and a standard ¾-cup serving is just 90 calories.

For a true taste of springtime, try a Grape, Quinoa, Pecan, and Watercress Salad, a recipe created by Frutas de Chile.  Combine room-temperature quinoa, grape halves, toasted pecans, celery, and watercress in a large bowl and toss with a dressing made of minced shallot, salt, lemon juice, and olive oil. “The nuttiness of the quinoa, combined with the peppery flavor of watercress and the juiciness of grapes makes for a fantastic explosion of flavor, and this salad is also hearty enough to be served as a main course,” says Karen Brux, managing director for Frutas de Chile North America.

For another fresh twist on a family-friendly main course salad, just add grapes, rotisserie chicken, and broccoli to your favorite cooked pasta, toss with an Italian vinaigrette, and savor the flavors of spring!

Remember, when storing grapes at home, don’t wash them until you are ready to eat them or add them to a recipe, and then only wash what you will use then and there. Washing adds moisture that can cause the grapes to start to decompose faster than they normally would. That white film you see on grapes is called “bloom,” a waxy coating produced by the plant itself to protect the fruit, and it does not need to be washed off while the grapes are waiting to be used.

For recipes and more information, visit fruitsfromchile.com/recipes. 

(NewsUSA) - Summer is just around the corner, and with it comes summer fun: school is out, shortened Fridays at the office, outdoor adventures, events, travel, and more. Balancing a busy schedule while satisfying your cravings for convenience can pose a challenge.

Subway set out to help and improve eating on the go this summer with a new collection of wraps available at restaurants nationwide. Unlike the snack-sized wraps on menus and store shelves held together by uninspiring and blah tortillas, Subway’s new and hearty wraps feature an all-new, lavash-style flatbread.

Inspired by Middle Eastern cuisine, lavash is pillowy soft with an airy texture and more durable than a wheat tortilla. Since it can hold more ingredients and doesn’t fall apart as easily, Subway’s new wraps offer a footlong protein portion in a convenient, six-inch size.

The new wraps join the Subway Series – a chef-crafted menu of Subway’s best and most craveable sandwiches – with options perfect for summer days and nights:

• Homestyle Chicken Salad showcases Subway’s new chicken salad, a twist on a former, cult-classic menu item. It is made fresh using rotisserie-style chicken and mayo, complemented by crispy lettuce, spinach, tomatoes, cucumbers, and onions.
• Honey Mustard Chicken is full of savory, sweet and tangy flavor thanks to Subway’s Honey Mustard sauce. It is packed with warm rotisserie-style chicken, Monterey cheddar cheese, lettuce, tomatoes and onions.
• Turkey, Bacon & Avocado piles on plenty of turkey, bacon and smashed avocado, alongside Monterey cheddar, lettuce, tomatoes, onions and a zesty Peppercorn Ranch sauce. 
• Cali Caprese is meatless but still full of flavor, combining BelGioioso fresh mozzarella and smashed avocado with tomatoes, onions and cucumbers – before it’s finished with Subway’s signature MVP Parmesan Vinaigrette and Roasted Garlic Aioli.  

“Wraps have become an afterthought on restaurant menus with uninspiring choices and snack-size portions that leave you wanting more,” said Paul Fabre, Senior Vice President of Culinary and Innovation. “That insight kickstarted the process of revamping Subway’s wraps. We spent over a year creating signature recipes with unique ingredients that bring out the best in our new lavash-style flatbread, and also fuel you up without weighing you down.”  

Subway’s new wraps are the latest in a series of menu refreshes, continuing its ongoing transformation journey that began in 2021. Subway keeps raising the bar with new and improved ingredients, craveable signature sandwiches, salads, sides, snacks and now, wraps and flatbreads.

To learn more about Subway’s new wraps visit Subway.com or the Subway App.

(NewsUSA) - Hosting an Easter brunch or other spring gathering? What better way to top off an event than with a showstopping dessert! The baking experts at Wesson created a new bundt cake with a twist on the popular surprise cake trend. It’s easy to make, and as delicious as it is impressive. 

Wesson oil is the secret ingredient that makes this cake taste like it was made by a professional pastry chef. It creates a light, moist texture that lets the crunch and flavor of the pistachio honey fillings sing. A simple glaze gives it a sweet touch and the gold leaf takes this cake to the next level. Simply fill the open center with spring candies like mini chocolate eggs or jelly beans and you have a beautiful party finale to wow your guests!

Check out this easy recipe and video:  

WESSON EASY EASTER SURPRISE BUNDT CAKE 

Ingredients

For the cake: 

3 ¾ cups all-purpose flour 

3 teaspoons baking powder 

½ teaspoon kosher salt  

3 cups granulated sugar 

¾ cup Wesson oil 

1 ½ cups milk 

6 eggs 

For the filling:  

1 ½ cups plus 2 tablespoons chopped, shelled, raw pistachios 

¼ cup flour 

2 tablespoons honey 

2 tablespoons Wesson oil  

For the glaze:  

1 cup powdered sugar 

2 tablespoons milk 

Edible gold flake, for sprinkling on top 

Easter candies to fill center of cake when displayed 

Directions:  

Making the cake:

Pre-heat oven to 350°F. Grease and flour a 10-inch (12-cup) Bundt pan. 

In a large bowl, whisk together, flour, baking powder and salt until well combined. 

In the bowl of a stand mixer fitted with paddle attachment, combine sugar, Wesson oil, eggs, and vanilla; mix well.  

On medium speed, in four stages, add flour mixture alternating with milk, blending after each addition, ending with flour. Pour half of the batter into the pan and set aside. Next, make the filling. 

Adding the filling:

In a medium bowl, mix 1 ½ cup pistachios, ¼ cup all-purpose flour, 2 tablespoons of honey, and 2 tablespoons of Wesson Canola Oil. Combine filling ingredients and mix well. Spoon the filling evenly over the surface of the batter in the pan. Top with remaining batter. Bake the cake in the center of oven for 1 hour and 15 minutes, or until a tester inserted in center comes out clean. 

Remove cake from oven; cool in pan on a rack for 15 minutes. Carefully turn cake out onto serving platter and cool completely.  

TIP: If cake does not turn out easily, gently run a knife around the outside edge of the cake. 

Creating the glaze:

In medium bowl, combine 1 cup icing sugar (powdered sugar) and 2 tbsp of 3% milk. Stir until smooth. Spoon icing onto top of cooled Bundt cake and allow to glaze to dry for 15 minutes. 

The finishing touch:

Decorate cake with flakes of gold leaf and chopped pistachios. Fill center of the Bundt with your favorite Easter candies. Cut the cake in front of your guests to wow them with an outpouring of sweet treats and serve. To view the recipe online, visit purewesson.com.

(NewsUSA) - Hosting an Easter brunch or other spring gathering? What better way to top off an event than with a showstopping dessert! The baking experts at Wesson created a new bundt cake with a twist on the popular surprise cake trend. It’s easy to make, and as delicious as it is impressive. 

Wesson oil is the secret ingredient that makes this cake taste like it was made by a professional pastry chef. It creates a light, moist texture that lets the crunch and flavor of the pistachio honey fillings sing. A simple glaze gives it a sweet touch and the gold leaf takes this cake to the next level. Simply fill the open center with spring candies like mini chocolate eggs or jelly beans and you have a beautiful party finale to wow your guests!

Check out this easy recipe and video:  

WESSON EASY EASTER SURPRISE BUNDT CAKE 

Ingredients

For the cake: 

3 ¾ cups all-purpose flour 

3 teaspoons baking powder 

½ teaspoon kosher salt  

3 cups granulated sugar 

¾ cup Wesson oil 

1 ½ cups milk 

6 eggs 

For the filling:  

1 ½ cups plus 2 tablespoons chopped, shelled, raw pistachios 

¼ cup flour 

2 tablespoons honey 

2 tablespoons Wesson oil  

For the glaze:  

1 cup powdered sugar 

2 tablespoons milk 

Edible gold flake, for sprinkling on top 

Easter candies to fill center of cake when displayed 

Directions:  

Making the cake:

Pre-heat oven to 350°F. Grease and flour a 10-inch (12-cup) Bundt pan. 

In a large bowl, whisk together, flour, baking powder and salt until well combined. 

In the bowl of a stand mixer fitted with paddle attachment, combine sugar, Wesson oil, eggs, and vanilla; mix well.  

On medium speed, in four stages, add flour mixture alternating with milk, blending after each addition, ending with flour. Pour half of the batter into the pan and set aside. Next, make the filling. 

Adding the filling:

In a medium bowl, mix 1 ½ cup pistachios, ¼ cup all-purpose flour, 2 tablespoons of honey, and 2 tablespoons of Wesson Canola Oil. Combine filling ingredients and mix well. Spoon the filling evenly over the surface of the batter in the pan. Top with remaining batter. Bake the cake in the center of oven for 1 hour and 15 minutes, or until a tester inserted in center comes out clean. 

Remove cake from oven; cool in pan on a rack for 15 minutes. Carefully turn cake out onto serving platter and cool completely.  

TIP: If cake does not turn out easily, gently run a knife around the outside edge of the cake. 

Creating the glaze:

In medium bowl, combine 1 cup icing sugar (powdered sugar) and 2 tbsp of 3% milk. Stir until smooth. Spoon icing onto top of cooled Bundt cake and allow to glaze to dry for 15 minutes. 

The finishing touch:

Decorate cake with flakes of gold leaf and chopped pistachios. Fill center of the Bundt with your favorite Easter candies. Cut the cake in front of your guests to wow them with an outpouring of sweet treats and serve. To view the recipe online, visit purewesson.com.

(NewsUSA) - This June, the California Avocado Commission invites avocado lovers to celebrate California Avocado Month! Grown in the Golden State with environmentally-friendly farming from San Diego to Monterey by about 3,000 growers, California avocado season generally runs from spring through summer, making June a perfect time to explore every delicious opportunity to sink your teeth into them.

Widely known as a winner of Bravo’s Top Chef, the first winner of Food Network’s Tournament of Champions, and most recently as one of the three titans on the Food Network’s new cut-throat competition Bobby’s Triple Threat, Chef Brooke Williamson joins CAC in celebrating California Avocado Month by developing two fresh and unique California avocado-inspired dishes for summer. Born and raised in Los Angeles, and a keeper of a fruitful home garden herself, Chef Williamson has an appreciation for in-season produce, which helps shape and inspire her menu both at work and at home.

“As a SoCal native, fresh and locally sourced ingredients, like in-season California avocados, are indispensable in my kitchen, especially during the warm summer months,” said Chef Williamson. “I love the versatility of the fruit, and how it adds dynamic flavor, color and texture to virtually any dish. Whether you’re cooking up a vibrant seafood dish or baking your favorite dessert, California avocados pair beautifully with other ingredients, taking your recipes to the next level.”

Chef Williamson’s love of California-inspired cuisine is highlighted in her Braised Short Rib on California Avocado Tahini Puree, which pairs melt-in-your-mouth short ribs with tangy, velvety California Avocado Tahini Puree for a satisfying and flavor-packed dish you’ll crave all summer long, and beyond. For those with a sweet tooth, Chef Williamson’s California Avocado Chocolate Mousse Layer Cake features cool and creamy California Avocado Mousse sandwiched between layers of decadent chocolate cake for the perfect make-ahead dessert.

California avocados are not only a key ingredient in Chef Williamson’s featured recipes, but they are also a heart-healthy superfood that provides naturally “good” fats and are sodium-, cholesterol- and trans fat-free. One-third of a medium avocado (50 g) has 80 calories and contributes nearly 20 vitamins, minerals and phytonutrients, making it a nutrient-dense choice.  

California avocado fans are invited to make Chef Williamson’s California avocado creations themselves, check out other seasonal recipes, tips and tricks and more by visiting CaliforniaAvocado.com.

(NewsUSA) - California avocado season is officially here, with fresh delicious fruit available now through summer. From smoothies and salads to dips and desserts, everyone’s favorite California avocados are packed with flavor and nutrients, a versatile must-have ingredient for your springtime meals.

In celebration of the new season, the California Avocado Commission encourages consumers to experience all that California avocados have to offer, while sharing some knowledge along the way. To ensure you make the most of this delicious fruit, CAC is rounding up the top five things to know about California avocados, so you’re prepared all season long:

1. Although you may see avocados in stores all year round, it’s important to know that California avocados are only available from spring through summer
2. Look for California on the label to ensure you’re enjoying locally grown California avocados. And if you can’t find conventionally grown California avocados, don’t forget to check the organic section!
3. Locally grown California avocados are meticulously cared for by about 3,000 growers and picked at their peak, resulting in fruit that is consistent in taste and texture. Since they are grown close to home, California avocados go from tree to table in just a few days
4. California avocados are a sodium- and cholesterol-free heart-healthy superfood. The greatest concentration of beneficial carotenoids is in the dark green fruit of the avocado closest to the peel. To get to the heart-healthy nutrient-dense fruit directly under the peel, peel the skin from the avocado, instead of scooping. Learn more about CAC’s “nick and peel” method here
5. From salads to desserts, CAC’s website offers unlimited access to unique and versatile recipes featuring in-season California avocados, such as this Dungeness Crab Stuffed California Avocado recipe and this Strawberry, Watermelon, Avocado and Mint Smoothie recipe, perfect for the warmer months

“We’re all pros when it comes to eating avocados, but knowing where to find California avocados and understanding the benefits of buying local are the first steps to a consistent experience,” said Terry Splane, vice president of marketing of the Commission. “We hope you find these tips helpful the next time you’re shopping for California avocados, and we encourage you to take advantage of fresh, in-season California avocados to help elevate every meal for any occasion.”

For additional tips, tricks, delicious recipes, avocado nutrition and more, California avocado enthusiasts can visit CaliforniaAvocado.com.

(NewsUSA) - What a winter is has been, but spring is finally here!  If you're looking for a sweet and healthy addition to spring celebrations and snacks, fresh Chilean grapes are the perfect pick.

Grapes come in different colors (green, red, black), but did you know that there are also numerous varieties?  Each variety has its own unique size, shape, flavor and texture.  The next time you're in the produce department, check to see what your supermarket is selling and try different varieties to see which is your favorite!  

In addition to their great taste, grapes from Chile pack a powerful nutritional punch. Grapes contain various phytonutrients that can help strengthen the immune system. Grapes are also high in vitamin C, which helps the body fight infections. But wait, there's more!  Chilean grapes are a great source of potassium, as well as bone-building vitamin K, and a standard ¾-cup serving contains just 90 calories.

When you purchase grapes, you might notice that they have a waxy white film. That's called "bloom" and it's good!  Bloom is produced by the plant itself and it helps to keep the grapes fresh, so best not to wash it off until you're ready to eat the grapes. 

There's another reason why you should wait to wash your grapes. Washing adds moisture that can cause the grapes to start to decompose faster than they normally would.  Comments Karen Brux, managing director for the Chilean Fresh Fruit Association, "Just clean what you plan to eat right then and there.  Put the grapes in a colander, rinse with cold water, dry and eat!" Chilean grapes are an easy, healthy choice for kids' lunches and on-the-go snacks during springtime travels; no peeling, coring, or cutting. Rinse, dry, pack, and enjoy anywhere, anytime.

Grapes from Chile are available in the winter and spring, the opposite season of domestic grapes. You can find them at your local retailer through early May.

Looking for some fresh ideas for spring celebrations? Try a Grape and Granola Breakfast Bowl, Roasted Sweet Potato Salad with Grapes or festive Grape Easter Eggs.

For a dazzling dessert, consider a gorgeous grape tart that takes just a few ingredients: a store-bought crust, a mixture of mascarpone cheese, powdered sugar and whipping cream, and fresh grapes for the topping.

For recipes and more information, visit fruitsfromchile.com/recipes.

(NewsUSA) - Ready for a taste of summer?  Summer may not be here yet, but you can get a head start on the season with your favorite summer fruits. Peaches, nectarines, and plums are available in your grocery store now, courtesy of the country of Chile.

Located in the Southern Hemisphere, Chile enjoys summer during our winter, which means that fruits we usually associate with summer (like blueberries, cherries, grapes, peaches, plums and nectarines) are available in the winter, too. On the flip side, winter fruits such as kiwifruit and mandarins are fresh from Chile in the summer months.

Peaches, plums, and nectarines are known as "stone fruit" because they contain pits in the center.

These delicious fruits are similar in many ways, but unique in others. However, each is delicious and packs a powerful nutritional punch.

Peaches and nectarines are available in both white flesh and yellow flesh varieties; the white-flesh varieties are slightly sweeter, while the yellow ones have more tang. For yellow-flesh peaches and nectarines, be sure to allow them to ripen until they are slightly soft before enjoying on their own or in any number of delicious recipes. Chilean peaches and nectarines are available from January through March, and are a good source of vitamin C, vitamin A and fiber, among other nutrients.

Plums also are great sources of fiber, which can help slow a spike in blood sugar after consuming carbohydrates. Plums may help boost your body's production of adiponectin; a hormone that helps regulate blood sugar levels. Chilean plums come in many varieties including red, black, and even yellow! Try them all and find your favorite.

Chilean peaches, plums and nectarines are delicious and nutritious additions to smoothies, salsas, or salads, not to mention fruit cobblers and pies. 

For a simple, healthy treat, try a Peach Pie Smoothie Bowl. Just add 2 ripe Chilean peaches or nectarines to a cup of Greek yogurt. Then stir in ground flax seed, almond butter, cinnamon, nutmeg, and vanilla, plus some fresh orange juice for extra zing. Add honey if you want.  You can also jazz up your favorite homemade salsa with Chilean stone fruit! 

Look for Chilean stone fruits now at your local retailer. Find great recipes and other menu ideas at www.fruitsfromchile.com.

(updated 3/21/2023)